Secrets for the Perfect Prime Rib
If you’re thinking about going all out with Christmas dinner this year, why not think prime rib?
My brother-in-law usually cooks the prime rib on Christmas eve, so I rarely get the opportunity to cook it myself. He does such an amazing job that I wouldn’t dare compete! In fact this man has mastered prime rib like you would not believe. He has the “Big Green Egg” in his back yard as a monumental testament to his roasting/BBQ/smoking skills. Let’s just say this man takes his meat seriously, and I have learned most of what I know about barbecuing from him.
Thus I had to sneak this recipe out at home (shhh, don’t tell him!). I used some of his techniques and did my best to make him proud. I think it turned out pretty awesome!
Here is the recipe: Perfect Prime Rib with Rosemary and Roasted Garlic.
These are the top two tips when cooking prime rib:
- Resist the temptation to salt your roast. Salt draws out moisture from the meat while cooking.
- Let roast sit approximately 15 to 20 minutes after cooking. Cutting into the prime rib too early will cause a significant loss of juices.