Cooking Prime Rib using Quality Cooking Equipment
How to Select and Prepare Prime Rib Using Quality Cooking Equipment
Cooking Prime Rib
Cooking prime rib is similar to cooking other cuts of beef, but with much better flavor than regular roast. Individuals want to begin by making sure that the prime rib is at room temperature before placing it in the oven. You should allow two hours. Skip this step and it will take longer to cook. Then you will want to trim excess fat off the prime rib; however, leave a thin layer of fat in order for it to baste itself –about 1/2 inch. Next, you will want to pat the rib roast dry.
There are a variety of ways to inject flavor into your prime rib. One method is to cut slits into the meat — about 1/2 inch deep — then rub your chosen spices into the meat. Then sprinkle some coarse black pepper, sea salt, and garlic powder over the beef.
Marinades, Flavor Injectors and Quality Cooking Equipment
Marinades are another choice. Some of my favorite ingredients are: red wine, sesame oil (use sparingly — a few drops only), balsamic vinegar, lemon juice, ginger ale, fresh garlic, and red onions. Mix and match – use some or all of these ingredients as you see fit. You will want to marinade for a period of four hours, up to three days. When you remove the beef, once again pat it dry. Note: if you would like, you may find a high quality flavor injector at spitjack.com. It is $49 and built to last. It is the Spitjack Magnum Meat Injector Gun. It has FDA food borne approved O-rings. The Magnum comes with 2 needles, 1 with a slanted open tip (for injecting a marinade that might have small spice or herb particles) and the other with a closed end and side perforations (for liquid only flavoring solutions). For quality results, use quality cooking equipment!
Find More Info on Quality Cooking Equipment
Sear the prime rib at 450 degrees fahrenheit for fifteen minutes; then reduce the heat to 325 degrees, to fully cook the meat. Then, every half hour you should baste the rib (fat side down). About thirty minutes prior to the end of the cooking time, insert an instant read digital thermometer in order to check the internal temperature of the meat. Be sure to stick the thermometer into the thickest part of the meat, not into the fat or near the bone. Once an internal temperature of 120 degrees fahrenheit has been reached, remove the prime rib from the oven and wrap it in aluminum foil. Allow it to set for about 20 – 30 minutes. It will continue to cook, reaching an internal temperature of 125 degrees to 130 degrees. The prime rib is now ready to be served and eaten. Bon appetit!
Carve the Meat Already!
To carve this magnificent piece of meat, you will want to utilize a long, thin sharp knife. A ten inch chefs carving knife, or perhaps an electric carving knife, if you prefer. Use the knife to cut off the feather bones. These bones are the large end bones. Cut off big steak-size pieces with the desired thickness.
One Final Note : be sure and go to a high quality butcher. Not only is high quality cooking equipment imperative here – a high quality butcher can be like your best friend when it comes to pleasing your dinner guests. Ask for USDA prime .
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