When you talk about beef, there are nine primal cuts and prime rib is one of these cuts. It is a bigger cut than others and is the absolute choice if you want to go for a large primal cut. It is also called a standing rib roast.
The rib section contains between six to twelve ribs but the prime rib contains two to seven ribs. The reason it is often called a standing rib roast is the way it is cooked. It is often cooked standing on the ribs so the meat does not touch the pan.
Many people go to steakhouses with their families to celebrate special occasions with the perfectly cooked prime ribs. These make a great occasional dish for any festivity, family gathering or other functions.
Buying prime ribs can be a bit tricky because some people might not want to buy such a large piece of beef. Instead, you can tell your butcher to cut it into smaller sections. If you want the fatty part, this is from ribs 6 to 9 because they are closer to the shoulder. The ribs 10 to 12 have leaner meat and they are also more tender. These are often called the ‘small end’ or ‘loin end’ as well.
You can make the choice between bones and boneless because prime rib is sold both ways. One rib is sufficient for two diners so if you have a party of eight, you will require 4 ribs.
The specialty of prime rib is the eye of meat that is present in its center. This part is not only juicy and tender but is also rich in fats. This thick cap of fat makes the part quite marbled and delicious.
You have to be really careful when cooking prime rib because it is an expensive cut of meat and you do not want to waste it away. Sous vide cooking methods are great for this recipe because prime ribs are normally cooked at high temperature initially and then let to cook at a lower temperature. You can season prime rib with garlic, salt, pepper and herbs of your own choice.
Traditionally, prime rib is either roasted or grilled, based on the preference of the chef. The problem with this method is the risk of overcooking the outer layer. This is why sous vide offers a great alternative as the temperature is well controlled and does not exceed the optimum level.
Prime Rib Recipe
Prep time: 45 minutes
Cook time: 6 hours
Temperature: 55.6 C/132 F
- 3 pounds of prime rib (bone in)
- 2 egg whites
- Kosher salt
- 2 tablespoons of garlic powder
- 1 tablespoon of black peppercorns (Grind them properly)
- 1 quart of beef stock
- 1 tablespoon of pink ground peppercorns
- 1 tablespoon of green ground peppercorns
- 4 sprigs of rosemary (minced)
- 1 tablespoon of celery seeds
- Season the prime rib with kosher salt and keep it in the refrigerator for an hour. You can also refrigerate it up to 12 hours.
- After that set the immersion circulator at the temperate mentioned above and start prepping.
- Put the beef in a zip lock bag and immerse it in the water bath. Cook for six hours.
- Take the bag out and preheat the oven to 218 C.
- Pat the beef dry and keep the cooking liquid reserved. In a bowl, whisk the peppercorns, seeds, rosemary and garlic powder.
- Take a brush and use it to cover the top and sides of the prime rib with egg whites. Then season the beef with the spice mixture and salt. Make sure it is well-coated on all sides with the spice mixture.
- Put the beef on a baking rack and let it roast in the oven for about 10 to 15 minutes. Stop roasting when the crust is golden brown. Take it out of the oven and let it rest for 15 minutes.
- Take a large saucepan and add the sous vide liquid and beef stock to it. Bring the mixture to a boil and let it simmer until the volume is halved.
- If there are any solid particles on the top of the liquid, skim them away.
- Carve the prime rib and trim off the bones. Cut out 6 equal slices of the roast and serve it with beef juice.
You can try this recipe for a family gathering since prime rib satisfies a large party and it is delicious when cooked sous vide. The liquids will retain the flavor, making all the diners complement your cooking skills.