By: Impossibly Kosher – Insta @impossibly.kosher
Making a roast can be a daunting task. The cooking method could be the difference between everyone demanding seconds and leftovers being left for days in the fridge until it inevitably ends up in the garbage.
Let us guide you to becoming the RIB ROAST KING! (or queen). Corner to corner, perfect medium rare, incredibly juicy & mouth-watering, unbelievably meaty, and just perfect every single time. Bone-in or boneless, it won’t make a difference. Follow these steps and everyone will be licking their fingers and asking for another piece.
Prime Rib Roast (any size)
- Salt the meat on all sides generously. Even though kosher meat is inherently salty, don’t be intimidated, the salt will need to penetrate deep, so will need a bit more than your regular seasoning.
- On a cooling rack, place the salted roast in the fridge for 24 hours. This is called a dry brine. It will give the salt time to penetrate deep into the meat and absorb some of the moisture. Note: make sure to put it over a pan as it may drip.
- After 24 hours, you will see it be a much darker shade of red. Take it out and if it is bone in (standing) prime rib, cut along the bone to separate the bones from the roast. Then using butchers’ twine, tie it back. Note: This will allow you to reap all the benefits of cooking with the bone while also taking advantage that once the roast is cooked and piping hot, you can simply detach the bones. Leaving carving into smaller servings a breeze.
- Season with black pepper and garlic powder. This will allow the meatiness to shine. Keep it simple.
- Add in a leave-in thermometer probe.
- Set your oven to 230º If your oven can only go to 250ºF, that works too. We will be slow cooking the roast. Very slowly bringing it up to a perfect medium-rare. What this will result in is a corner-to-corner perfect cook. If you use high heat in the beginning, the outer layers will be overcooked and the center medium-rare. Here corner to corner perfection.
- Once the internal temp reaches 120ºF, take the meat out, cover it with aluminum foil, and let it rest for 30 minutes to 1 hour. This will give the juices a chance to redistribute throughout the meat, instead of leaking all over the cutting board.
- While waiting, preheat your oven now to 500ºF or as close to it as possible. When ready to eat, get the roast back in the oven uncovered, and leave it for about 10-15 minutes. The goal is to get a good color on the outside, so when it looks good, take it out.
- Take it out, remove the twine, detach the bones (see how easy that is?), and start carving… You will now see a perfectly cooked, incredibly fragrant, and juicy, meaty prime rib roast. Ready to serve and enjoy!