How Exactly Do Restaurants Achieve Perfect Prime Ribs?

The size, cost, and cooking time of a prime rib make it a difficult cut of meat to prepare, yet restaurants achieve perfect prime rib every time with the right process.

To replicate this perfection at home, first, you need to source the cut from ribs No. 6 to No. 12, which is denser in fat and marbling for optimum flavor.

You should also buy bone-in cuts, which lead to a tenderer result. If you can splurge on dry-aged prime rib, it will deliver you the best flavor, creating a delectable prime rib.

Leaving the cut uncovered in the fridge the night before aids crust formation, but let it warm up to room temperature before cooking. While waiting, prepare a seasoning mix.

Your seasoning typically comprises only salt and pepper but can also include spices like paprika, onion powder, and the like. For the cooking technique, go for reverse sear.

The reverse sear option lets the cut retain more moisture after cooking and develop a superior crust. The meat near the exterior will be less tough and gray and more juicy and red.

The roasting duration may vary but don’t exceed 200 degrees Fahrenheit to avoid overcooking. Cook for three to six hours until the interior is 135 degrees F for a medium rare.

Let the beef rest, then sear either on a metal pan over a gas burner or in an oven cranked up to 500 degrees Fahrenheit. Rest the prime beef again, slice in, and enjoy.