The Biggest Mistake You're Making When Seasoning Prime Rib

For most home cooks, prime rib is for a special occasion. It's a pricy cut of beef; if you order a USDA Prime rib roast from Double R Ranch, for example, you're paying a little more than $35 per pound. If you're spending that much on prime rib, you want to get it right. Dropping in at My Chicago Steak's Steak University to study up, you'll learn that prime rib is also known as standing rib roast, and it's cut from the primal rib of the cow.

Prime rib is coveted because of its marbling, and that fat helps keep the beef tender while it cooks. You can find celeb chef tips on cooking your prime rib to perfection, whether you slow roast it in the oven or opt for an Instant Pot to speed things along. Generally, you'll want to allow 15-20 minutes of cooking time per pound, as per Snake River Farm's prime rib guide, and your internal temperature should be 110 degrees for rare, 120 degrees for medium-rare, and 130 degrees for medium. Even if you achieve the perfect temperature, there's one mistake that can cause less than desirable results if you're not in the know.

Don't underseason your prime rib

According to The Kitchn, prime rib is a cut that needs not only plenty of salt, but it needs more time than you might expect for that salt to penetrate the meat. You should allow at least two hours for your prime rib to lose the chill from the refrigerator, and you should season it as soon as you sit it out at room temperature. You can't rush a cut of meat this good.

Steak University advises cooks to be generous with seasoning for prime rib so every bite of the beef is full of flavor. Serious Eats suggests salting your prime rib for at least 45 minutes before cooking and even advises cooks to season the meat the night before, leaving it uncovered in the refrigerator to allow the salt to draw out some of the meat's moisture. Once you've seasoned and cooked your prime rib to perfection, serve it with an equally decadent side like potatoes au gratin with Gruyere cheese.