CHARLOTTE – A perfect 10 can mean many things in the world, but in the world of cooking primal cuts of meat, this is easier said than done. There is an art to cooking prime rib, or any large cut of meat for that matter. I worked with a gentleman for several years, many years and wrinkles older than me, who had stories of the past. He worked for the old “Steak and Ale” company for 20 years- when he would talk about the “old times”; you could almost see the amber lights of the table candles, the stained glass and Tudor style architecture, the busboys, waiters and waitresses that had a proper uniform on, knew how what “service” meant and the maître d’ who would get tips on the side for table cutters from the regulars. One story he will always speak of is of the old German chefs that he worked with- these were men of a different generation. One in particular, “Hans” would polish off a 12 pack of beer before the afternoon break- (this was everyday folks). Most of the cooking stations were owned by crusty old men who would have a cutting board on one side, a beverage of choice and an ashtray on the other. Their craft was filled with pride and history, their loyalty was to each other and the longevity of the restaurant. This was their life, and no one could persuade them to hop jobs to a new “trendy restaurant” for a few bucks more.
All that in mind, Chef Hans would start his Prime Rib 3 days before service with a salt and herb rub. He would cook the Prime Rib overnight in an old Alto-Shaam oven, that when this delicacy came out of the slow-cooked oven the crust alone could have been served as a trendy appetizer in South End. I was lucky enough to be taught the technique of slow cooking and the reason why you want to start this recipe 2-3 days prior. Don’t rush this recipe please- and have a Beer or two for “Hans”…
The Perfect Prime Rib (serves 6-8)
Prep Time: 20 Minutes | On the Table: 3-5 Hours
5-6# Choice, Prime or Black Angus Prime Rib Roast
¼ cup Butter, softened | 3 teaspoon Garlic, minced | 4 tablespoon Kosher Salt
1 tablespoon freshly ground Black Pepper | 1 tablespoon Herbes de Provence
1 medium Onion, quartered | 3 small Carrots | 3 sprigs of Rosemary
If you can, start this recipe on a Friday for Sunday dinner. Your first order of business is to find fresh, high quality rib eye from your local butcher. Look for the right marbling in the steaks and the absence of sinew. Unwrap your rib eye, and pat dry with paper towels. Use the soften butter and rub the entire rib eye with butter. Next, place on a roasting rack on a sheet pan or the pan that you will cook this beast in and rub on the garlic. Now, sprinkle the Herbes de Provence all over, followed by the black pepper and finally, sprinkle on the salt. Place in your fridge and lightly cover with plastic wrap. Over the next 2 days, it will slightly dry out the meat…
One the day of the dinner, about 4-5 hours prior to sitting down. Pull out your Prime Rib and make sure it is the pan that you will be cooking using. Let sit out, covered for approximately 1 hour. Preheat your oven to 500 degrees and make sure your top rack is in the center of the oven. Uncover your Prime Rib and place in your oven. COOK ONLY FOR 15 MINUTES at 500 degrees. Once the time rings, carefully pull from the pan and Prime Rib from the oven. Reset your temperature for 210 degrees and wait 15 minutes. Place the Prime rib back in the oven and roast for approximately 60-75 minutes. You want to probe the middle of the Prime Rib and look for the following internal temperatures (adjust the time according to your desired temperature): 125 degrees= Rare; 130-135 degrees= Medium Rare; 140 degrees= Medium, anything over 150 degrees will yield Medium Well to Well Done (not recommended). Once you hit the desired internal temperature, pull immediately from the oven, cover with a kitchen towel and let rest for 30-45 minutes (critical) before carving. Serve with Au Jus or pan drippings and Horseradish Sauce and a hearty red wine or cold brew (for Hans)… Share meals together, Food is Life, Food is Love!
Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to firstname.lastname@example.org