By following 11 easy steps, you can create the most succulent and tender prime rib roast you'll ever serve.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Make a visit to your local butcher. Request or order a 3-rib, bone-in prime rib roast (approximately 7 pounds). Make sure to be specific and ask for the first cut, ribs 10 through 12. This will serve between 6-8 people.
Your next stop will be a kitchen store where you’ll need to purchase both an oven and meat thermometer. Both of these items are essential, not only for this lesson, but for cooking in general.
The primary focus of this practice exercise is to properly roast a prime rib. It is important that you don’t get carried away with too many side dishes. Keep it simple by serving the prime rib with easy-to-prepare sides such as mashed potatoes and buttered peas. This will provide you with more time to observe what is happening with the prime rib throughout the whole process. Because a good prime rib is an expensive cut of meat, you don’t want to ruin it by trying to focus on too many other things. Besides, the main focus of your meal will be the delicious prime rib itself.
Before roasting, test the internal temperature of your oven.
Follow the techniques in the lesson, making sure that you properly season and temper the roast. After the roast has been seared for about 30 minutes in a hot oven, remove the roast from the oven and turn the heat down to 250° F (120° C). Once the oven reaches the proper temperature, return the turned roast to the oven and continue to roast, basting and turning as necessary. After about 1 hour (which will be around the two-thirds mark), begin to check for doneness. Continue to roast the meat until the meat thermometer registers at least 10 degrees less than your desired doneness. Make sure to properly rest the roast for at least 30 minutes, up to an hour.
While the prime rib is resting, prepare the jus.
Once the prime rib has fully rested, make sure to hone your knife prior to carving. Slice into thick pieces and serve immediately with the hot jus. Enjoy!
Make sure to save the leftover bones (they can be frozen if necessary). If you have any leftover meat (which can also be frozen), make some Beef Barley Soup (recipe below). Leftovers can also be used to make quesadillas or delicious sandwiches with Caramelized Onions and cheese.
Steamed baby potatoes are garnished with garlic, green onions and parsley.
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In partnership with:
Northwest Culinary Academy of Vancouver