With the holiday season upon us, it’s time to step up your culinary game, and serving proper prime rib is a manly way to impress the whole damn fam. Well, everyone except the vegans, anyway. As with anything seemingly simple, attention to detail is what will make your masterpiece strikingly delicious.
Our Expert Panel
Megan Logan, head chef at Nick + Stef’s Steakhouse in Los Angeles
Josh Ozersky, columnist for TIME magazine and author of Meat Me In Manhattan: A Carnivore’s Guide To New York
Kara Anderson, personal chef and all-around meat expert
As is often the case, your meat is only as good as the seasoning. Anderson recommends putting seasoning salt, black pepper and crushed garlic under the skin, while Ozersky prefers a crusty prime rib, done by buttering the skin before dusting it with flour. With either approach, apply the seasoning the night before to give it plenty of time to absorb.
Cooking prime rib the right way isn’t hard, but you have to do all the little things to keep it from being dry and flavorless. Cook the rib for 30 minutes per pound at between 325 and 375 degrees, rib side down and fat side up for extra tenderness. You’ll also want to keep it on a drip pan to collect drippings, which can be turned into gravy for your mashed potatoes. Use a pan that’s just a bit bigger than the meat, which allows it to reabsorb much of the juices. Monitor heat with a meat thermometer. Rare beef should be cooked to 120 degrees, medium to 140 and well-done (cringe) to 160.
Prime rib pairs very nicely with horseradish sauce. Mix a cup of sour cream with four tablespoons of horseradish, a teaspoon of ground black pepper and 1/8th teaspoon of Worcestershire sauce for a tasty dipping sauce. Sides that go well with prime rib include cheesy potatoes, squash and popovers. When it comes to wine, you’ll want to open up carbernet sauvignon or merlot, which best complement the prime rib flavor. Put it all together right and trust us, even a hard-hearted potential father-in-law will give you a hearty slap on the back. Good luck, good sir.