Welcome toClubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.
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Some tips for enjoying the festive season:
Avoid crowded malls. Steer clear of crazy in-laws.
And come up with a great way to make prime rib.
James Syhabout is the golf-mad chef and owner of Commis, a two-Michelin star restaurant in Oakland, Calif.
Here is his 5-point guide to doing the holiday favorite right.
1. Go with bone-in
You could always buy boneless, but, Syhabout says, a bone-in cut yields juicier, more flavorful meat. It also produces more drippings, and there’s no such thing as having too much of that. While you’ll want to go with high-quality meat, don’t bother spending extra on designer beef like Wagyu, Syhabout says, as the expensive, richly marbled beef will wind up cooking down into a fatty mess.
2. Use a wet rub, not a marinade
With a large cut like prime rib, Syhabout says, marinades don’t penetrate deeply enough to make it worth the time and effort. He recommends a wet rub instead. Syhabout makes his with olive oil, dijon mustard, garlic, black pepper, thyme and, lastly, anchovies, which lend a pleasing undercurrent of umami. Rub the mixture generously over the entire cut, set it aside in the fridge overnight and you’re good to start cooking the next day.
3. Cook it medium to medium-rare
No one wants dry, over-cooked prime rib, but Syhabout isn’t big on rare prime rib either. “It’s too chewy,” he says, “because the collagen in the meat hasn’t broken down.” Prime rib in the medium rare to medium range is more tender. For that, Syhabout says, take the meat out of the fridge and let it come to room temperature, then cook it at 500 degrees for 20 minutes (that will create a nice, caramelized crust) before turning the oven down to 325 degrees. From there, Syhabout’s rule of thumb is about 13 minutes per pound to get an internal temperature of 120-130 degrees. That’s the sweet spot.
4. Slice it thin
Thick rib-eye steaks can be cut from prime rib. But that’s not your goal with this holiday dinner. “A thin cut is more pleasurable,” Syhabout says. “And it gives you more sauce coverage.”
5. Doctor up the drippings
Set the roasting pan on the stovetop, with all its drippings, add a bit of beef stock and bring to a simmer. You might consider adding mustard for a bit of bite; cornstarch or tapioca flour for thickening; and a slab or two of butter to create a nice sheen. Your prime rib dinner is now ready. Serve with classic sides, such as horseradish, potatoes, and Yorkshire pudding.
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Josh Sens
Golf.com Editor
A golf, food and travel writer, Josh Sens has been a GOLF Magazine contributor since 2004 and now contributes across all of GOLF’s platforms. His work has been anthologized in The Best American Sportswriting. He is also the co-author, with Sammy Hagar, of Are We Having Any Fun Yet: the Cooking and Partying Handbook.
FAQs
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!
What is the secret to making perfect prime rib? ›
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!
How do restaurants make prime rib so tender? ›
How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.
What makes the best prime rib? ›
What's the Best Cut of Prime Rib? The first cut (sometimes labeled the small end or the loin end) comes from the hind of the standing rib roast near the loin. It's more expensive and generally regarded as the best cut because it has less connective tissue than the second cut and therefore is more tender.
What is the most important thing to do before roasting a prime rib roast? ›
Let it sit on the counter for 4 hours before cooking. Bringing the roast to room temperature is especially important here because a cold roast will take much longer to cook.
What is the secret to making perfect prime rib according to a Michelin star chef? ›
Cook it medium to medium-rare
For that, Syhabout says, take the meat out of the fridge and let it come to room temperature, then cook it at 500 degrees for 20 minutes (that will create a nice, caramelized crust) before turning the oven down to 325 degrees.
What is the best way to get prime rib cooked? ›
Cook the prime rib at 500 F for 20 minutes. Then, turn the heat down to 325 F and cook it for another 1.5 hours – or until the internal temperature reaches. Once it's done, allow it to cool for 40 minutes under a foil tent. Then, slice it, serve with your favorite mashed potatoes, and enjoy!
Is prime rib better cooked slow or fast? ›
Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.
Do you cook prime rib fat up or down? ›
Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.
Why is my prime rib always tough? ›
Overcooking the Prime Rib
That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.
Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.
Is it better to cook prime rib at 325 or 350? ›
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!
Do you cook prime rib covered or uncovered? ›
Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.
Should I put water in the bottom of my prime rib roast? ›
This will allow the meat to cook more evenly. Preheat the oven to 450°F. Pour 1-2 cups of water or beef broth in the bottom of a roasting pan. As the fat from the roast drips into the pan as it cooks, this will prevent it from burning in the bottom of the pan.
Should I salt prime rib night before? ›
If you want a well-seasoned and juicy roast, you need to salt it well and dry-brine it for at least 24 hours and up to 4 days. This way the salt will penetrate the meat properly and it will taste amazing! Take your time!
How long should prime rib sit out before roasting? ›
Pull the rib roast out of the fridge and let temper on the counter for three hours. USDA guidelines requires food not be held above 33°F (1°C) for more than 4 hours. A three-hour rest on the counter is well within time constraints.
What is the 500 rule for prime rib? ›
Here's the formula for cooking medium-rare prime rib:
Take the weight of your prime rib roast and multiply it x 6 minutes. For example, a 6 lb. rib eye roast multiplied x 6 minutes = 36 minutes in the oven at 500 degrees F.
