Prime Rib is a perfect Valentine dinner!
I am a great cook, but… Prime Rib is my nemesis. The first time that I cooked a real Prime Rib, it was good. I googled a recipe and kept it simple. When I go out for a special dinner, I often order Prime Rib because it is almost always better than mine.
Recently I went to the Montana Beef Council website. Heck if anyone knows how to cook a proper Prime Rib, it must be them. They have a YouTube series called Cowboy in the Kitchen. Great cooks and fishermen/ hunters are visual learners, so a video really helps us.
It turns out that there are several steps to making a proper Prime Rib. First you need to carve off most of the fat cap. This extra fat can ruin the beef flavor. Save the meat trimmings for sausage or… Remove excess silver skin and connective tissue. A filet knife works well for this. Trim the ends and flatten the rib end side. Figure on 1 lb. per person when planning your meal.
Ribeye steaks are sliced from the Prime Rib. Cut steaks when the meat is cold from the fridge. When prepping the Prime Rib, room temperature is best. Use a wide, sharp knife.
Seasoning is a personal and often secret process. First cover the meat in a Mustard rub. Combine 2 of your favorite Mustards. Use a Dijon, and Horseradish Mustard mix. A few tablespoons of each will do the trick. You can buy Prime Rib blends or make your own. Put on a rubber glove and smear the rub into the meat on all sides.
Roasting needs to be slow and low. Check on what you prefer since Smoker Grills, Charcoal, and ovens are all different. Basically, you want the center of the roast to e around 115 degrees. Let the meat roast for 10 minutes and slice off portions as needed. Usually, the knife blade width will determine the weight. Normally, 14-20 oz is desirable. The thicker the amount of mustard and spice, the thicker the bark.
The ends will be most done. The center is most rare. Slice the meat accordingly.
For more Montana Grant, find him learning to cook at www.montanagrantfishing.com.