December 15, 2006, Newsletter Issue #28: How to Cook a Prime Rib Roast
Tip of the Week
Prime rib is the cut that is taken from the cow's central rib. (The ribeye steak also comes from this cut of beef.) A prime rib roast is best cooked unseasoned and uncovered at about 275 degrees F until the internal temperature of the meat reaches 125 degrees F.
If you want to season your prime rib roast and create a protective crust, you can spray it with balsamic vinegar and water. Then, coat the roast with rock salt. This will create a crust around your prime rib which will seal in the flavors. (Be sure to add any savory rubs or herbs prior to making the crust.) If your prime rib roast is already covered with a layer of fat, there is no need to follow the above steps, simply sprinkle with salt to add a little flavor.
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