Mastered

Yes, I have mastered prime rib. Is it wrong to brag? Well, not really. When you consider how easy it is to cook a perfect rib roast. It’s like bragging that you mastered falling down. Which I am also good at.

You have to try this. You won’t believe how easy it is. Get a rib roast. The one I cooked was choice, and it was so good, I don’t know if I’d bother buying prime in the future. Dry-age it for as long as you dare. Then roast it in foil or a bag (on a broiling pan) at 250 until it gets to a point ten degrees below your desired internal temperature. At that point, jack the heat up to 500, remove the bag or foil, and cook until the roast hits the final destination. I went to about 133 today, but 125 might be better. One thing I learned from this experience: even if you use the “bake” setting, cooking at 550 may cause your broiler to turn on. On my oven, it happens at 550 but not 500, I think. I started with 550 and turned it down, and I tossed a piece of foil on top of the roast to keep it from charring.

You might want a second pan under the broiler pan, one rack down, to keep the bottom of the broiler pan from getting so hot the drippings burn. I had a pizza stone on the bottom rack.

The one thing I need to fool with is the salt. This time, I applied it one day before roasting, and it was very good, but it didn’t penetrate quite as well as I wanted. I think next time I’ll apply it three days before cooking. Don’t give me a lot of whining about drying the meat out. Three days won’t have a significant effect. One day had no effect at all.

This roast was extremely tender, and juice poured out of it. I could drink that stuff. I really could. The combination of wet aging and dry aging worked fine. The meat smelled a little rank before I cooked it, and it was perfect when it was done.

I can’t believe I got to be this old without knowing how easy prime rib was.

I think the salt-crusting tradition is probably incredibly stupid and counterproductive. But that’s up to you. I’m telling you how to get a tender and juicy roast that is perfectly browned. It should work regardless of how you season it.

I did not “rest” the roast. At least not on purpose. It was out of the oven for a few minutes before I could carve it; that’s inevitable. It was magnificent. Would resting have improved it? I take no position. For steak, it’s a stupid idea. But I haven’t experimented with bigger pieces of meat.

I still have two pounds of roast. I feel like taking off my shirt, climbing onto the table, and resting my bare belly on it.

The main side dish was a guilty pleasure. Microwaved red potatoes with butter and garlic. The microwave burns them a little and makes them slightly rubbery, which I actually like.

Your assignment is to pick up a rib roast the next time it’s on sale and try my method. It is guaranteed to work. Not “guaranteed” in the sense that I will in any way take responsibility if you fail. Just guaranteed in that I think you’ll have success. Which isn’t really a guarantee at all. Shut up. Just do it.

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Would 225 be even better? Hmm…