Imagine a prime rib, beautifully roasted, with a succulent, pink interior encased in a crust of perfectly balanced herbs and spices. A dish that doesn’t just command attention on the dinner table but also sparks conversation and admiration from your guests. Alton Brown’s Prime Rib does this, transforming a piece of meat into a centerpiece that’s as delicious to eat as it is aesthetically pleasing.
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How to make Alton Brown’s Prime Rib
Alton Brown’s Prime Rib recipe is a popular method for cooking prime rib (also known as standing rib roast) that combines a scientific approach with practical tips.
Ingredients
- 1 bone-in prime rib (beef rib roast, 4 to 7 ribs, approximately 9 to 18 pounds)
- Canola or vegetable oil to coat the roast
- Kosher salt to generously season the roast
- Freshly ground black pepper to season
Instructions
- Prepare the Prime Rib: Start by placing your prime rib in a refrigerator, uncovered, for at least 24 hours and up to 4 days to dry age. This process concentrates the flavors and tenderizes the meat.
- Seasoning the Roast: Remove the roast from the refrigerator 3 to 4 hours before you plan to cook it so it can reach room temperature. Just before roasting, coat the entire surface of the meat with canola or vegetable oil. Season generously with kosher salt and freshly ground black pepper.
- Preheat Your Oven: Unlike traditional methods, you start with a cold oven. Make sure the oven rack is at the lowest position and place the seasoned roast, bone side down, in a large roasting pan.
- Roasting Process: Turn the oven to 200°F and roast until the meat reaches an internal temperature of 118°F for rare or 128°F for medium. The cooking time will vary depending on the size of the roast and the starting temperature of the meat. It could take 3 to 4 hours, so use a meat thermometer to keep track.
- Finishing with a Blast: Once the roast has reached the desired temperature, remove it from the oven and cover it loosely with foil. Allow it to rest for at least 30 minutes. Meanwhile, increase the oven temperature to 500°F or as high as it goes. Once preheated, uncover the roast and put it back in the oven—Roast for about 10 minutes or until the exterior gets nicely browned and crispy.
- Carving and Serving: Transfer the roast to a cutting board and let it rest for 20 to 30 minutes. Carve and serve.
Tips for Success
- Aging the Meat: While Alton recommends aging the meat in the refrigerator, even 24 hours makes a difference. This dry aging helps concentrate flavor and tenderize the meat.
- Temperature Monitoring: Investing in a good meat thermometer is crucial for this recipe. Monitoring the internal temperature allows for precise cooking, ensuring the roast is perfectly done to your preference.
- Resting Before Slicing: It is critical to allow the meat to rest before and after the high-heat finish. This helps the juices redistribute throughout the meat, ensuring every slice is moist and flavorsome.
- Patience is Key: This recipe requires patience from aging to resting. Plan your meal prep accordingly so that your prime rib has plenty of time to age, cook, and rest.
What to serve with
When serving Alton Brown’s Prime Rib, the accompanying dishes are just as important as the main course. They should complement the richness of the meat and enhance the overall dining experience.
Starter Suggestions
1. Soup: A creamy butternut squash soup or a classic French onion soup with its savory broth and melted cheese topping can be a warm and inviting start to the meal.
2. Salad: Begin with a light, refreshing salad. Consider a simple arugula salad with a vinaigrette dressing, topped with shavings of parmesan, which provides a peppery bite that balances the richness of the prime rib.
Side Dishes
The right side dishes should complement the prime rib without overpowering it. Traditional and creative accompaniments can include:
1. Vegetables:
- Roasted Asparagus: Lightly seasoned and drizzled with olive oil, roasted asparagus offers a crisp-tender texture and an earthy taste.
- Glazed Carrots: A side of honey-glazed carrots adds a touch of sweetness and a vibrant color to the plate.
- Brussels Sprouts: Roasted Brussels sprouts with a balsamic reduction can provide a pleasant, slightly bitter contrast to the savory meat.
2. Potatoes:
- Garlic Mashed Potatoes: Creamy and rich garlic-infused mashed potatoes are a hearty and classic choice.
- Au Gratin Potatoes: Layers of thinly sliced potatoes with cheese and cream make for a decadently delicious side.
- Roasted Baby Potatoes: Tossed with rosemary and garlic, these can offer a crispy outside with a fluffy interior.
3. Starches and Grains:
- Yorkshire Pudding: Traditionally served with prime rib, this British popover is a delightful vessel for soaking up the rib’s juices.
- Wild Rice Pilaf: A blend of wild rice with herbs provides a nutty, chewy counterpart to the main course.
4. Bread:
- Popovers or Dinner Rolls: Serve fresh, warm bread to sop up the savory juices of the prime rib.
Sauces and Condiments
1. Horseradish Sauce: The sharp, pungent flavor of horseradish sauce cuts through the fat of the prime rib beautifully.
2. Au Jus: A light sauce made from the drippings of the roast, often refined with a splash of wine or beef stock, perfect for drizzling over the sliced meat.
3. Creamy Mustard Sauce: For those who appreciate a slight tangy kick alongside beef.
Dessert
After a rich meal, consider serving a dessert that’s not overly heavy:
- Cheesecake: A classic New York-style cheesecake with a fruit coulis can offer a creamy and refreshing finish.
- Fruit Tart: A beautiful fruit tart with a buttery crust and custard filling that is both light and sweet.
- Chocolate Mousse: For the chocoholics, a delicate chocolate mousse provides that much-needed chocolate fix without the density of a cake.
Ingredients Substitutes
Like any good recipe, Alton Brown’s Prime Rib has a unique set of ingredients and preparation steps that contribute to its distinct taste and presentation. However, you might need to substitute one or more ingredients due to dietary restrictions, availability issues, or personal preferences.
Main Ingredient: Prime Rib
- Kosher Salt: If Kosher salt isn’t available, you can substitute it with sea salt. The granule size can affect the measurement, so use less if substituting with table salt due to its finer grains. A rough guide: for every 1 tablespoon of Kosher salt, use about ¾ tablespoon of table salt.
- Black Pepper: Freshly ground black pepper is ideal for the crust, but if it’s not available, you could use pre-ground pepper, though it might lack some of the punch. For a different flavor profile, a bit of ground white pepper or even a tiny amount of cayenne for heat could also be used.
- Herbs (Thyme, Rosemary): If fresh herbs are unavailable, dried herbs can be used as a substitute. The general rule of thumb is 1 teaspoon of dried herbs for every tablespoon of fresh herbs. Dried herbs have a more concentrated flavor. Alternatively, other herbs such as oregano or sage could be used based on availability and preference.
For the Cooking Method:
Alton Brown’s method might involve specific cooking techniques and tools, such as using a probe thermometer or cooking at very low or high temperatures. Here are some adjustments you can make:
- Probe Thermometer: If you don’t have a probe thermometer, you can use an instant-read thermometer to check the meat’s internal temperature periodically. This means opening more oven doors, which could slightly affect cooking time.
- Cooking Vessel: Brown’s recipe may call for a specific type of pan or cooking setup. If the recommended type isn’t available, use the closest equivalent you have, keeping in mind that material (cast iron, stainless steel, etc.) can affect heat distribution and retention.
Accompaniments and Garnish:
- Mustard or Horseradish Cream Sauce: For dietary restrictions or preference, the dairy in creamy sauces can be substituted with vegan alternatives like cashew or almond cream. Those avoiding mustard and horseradish could consider a milder sauce, like a savory herb-infused olive oil.
- Au Jus: Making au jus might involve specific ingredients like wine or beef stock. For a non-alcoholic version, substitute wine with grape juice, diluted vinegar, or more beef broth. For a vegetarian version, mushroom broth can mimic the umami depth of beef stock.
Final Thoughts
Alton Brown’s Prime Rib is more than just a recipe; it’s a culinary experience that celebrates the art of cooking. Ideal for the holidays or any special occasion, it promises to bring not just incredible flavors to your table but also a touch of culinary magic that your guests will talk about long after the meal is over.Â
More Meat Recipes:
- Baked Ranch Pork Chops Recipe
- Hot Honey Pepperoni Recipe
- Pork Puttanesca Recipe
- Homemade Qdoba Chicken Recipe
- Air Fryer Chicken Sausage Recipe
Ingredients
- 1 bone-in prime ribÂ
- Canola or vegetable oil to coat the roast
- Kosher salt to generously season the roast
- Freshly ground black pepper to season
Instructions
- Prepare the Prime Rib: Start by placing your prime rib in a refrigerator, uncovered, for at least 24 hours and up to 4 days to dry age. This process concentrates the flavors and tenderizes the meat.
- Seasoning the Roast: Remove the roast from the refrigerator 3 to 4 hours before you plan to cook it so it can reach room temperature. Just before roasting, coat the entire surface of the meat with canola or vegetable oil. Season generously with kosher salt and freshly ground black pepper.
- Preheat Your Oven: Unlike traditional methods, you start with a cold oven. Make sure the oven rack is at the lowest position and place the seasoned roast, bone side down, in a large roasting pan.
- Roasting Process: Turn the oven to 200°F and roast until the meat reaches an internal temperature of 118°F for rare or 128°F for medium. The cooking time will vary depending on the size of the roast and the starting temperature of the meat. It could take 3 to 4 hours, so use a meat thermometer to keep track.
- Finishing with a Blast: Once the roast has reached the desired temperature, remove it from the oven and cover it loosely with foil. Allow it to rest for at least 30 minutes. Meanwhile, increase the oven temperature to 500°F or as high as it goes. Once preheated, uncover the roast and put it back in the oven—Roast for about 10 minutes or until the exterior gets nicely browned and crispy.
- Carving and Serving: Transfer the roast to a cutting board and let it rest for 20 to 30 minutes. Carve and serve.
