Cody Casey
If you're looking for a way to cook a juicy, tender, and deeply flavorful prime rib without the hassle of using a traditional fryer, then an oil-less fryer is the answer. This method is not only faster but also more functional, allowing you to cook various dishes without waiting for the oil to heat up. For those who are intimidated by cooking large cuts of meat, the oil-less fryer, such as the Char-Broil Big Easy, simplifies the process with its ease of use and impressive results. So, get ready to enjoy a mouthwatering prime rib with that perfect crispy exterior and juicy interior, all achieved with less stress and more satisfaction!
| Characteristics | Values |
|---|---|
| Preparation | Prime rib should be seasoned generously with salt, pepper, granulated garlic, dried parsley, rosemary, kosher salt, black pepper, Meat Mitch Steer Seasoning, Runnin’ Wild Steak Seasoning, and olive oil. |
| Cooking | Place the prime rib in a cooking basket and put it into the Big Easy Oil-Less Fryer. Cook for about 15-20 minutes per pound or until the meat reaches 125-127 °F for rare to medium-rare. |
| Serving | Once the desired doneness is reached, remove the roast from the fryer, cover with foil, and let rest for 20 minutes. Then, slice and serve as desired. |
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What You'll Learn
Seasoning the prime rib
Seasoning a prime rib roast is a simple process, but it's important to get it right to ensure the best flavour. Firstly, you'll want to select your seasonings. A good option is to use a combination of salt and pepper, which you can rub over all sides of the rib roast. You can also add dried herbs like rosemary, as well as granulated garlic, dried parsley, and kosher salt. If you want to add a little extra kick, sprinkle with Worcestershire sauce and then drizzle with olive oil. It's important to use a low-sugar seasoning to prevent burning in the oil-less fryer.
Once you've selected your seasonings, it's time to apply them to the meat. Remove the prime rib from its packaging and pat it dry with paper towels. This will help the seasonings stick to the meat better. Next, rub your chosen seasonings all over the prime rib, making sure to get into all the nooks and crannies. Use your fingers to gently work the seasonings into the meat, and don't be shy—the more generous you are, the more flavourful your roast will be.
After the prime rib is seasoned, it's a good idea to cover it and chill it until you're ready to cook it. This will help the meat absorb all the flavours and result in a more tender roast. If you have time, you can even let it sit in the fridge overnight for even more flavour. Just be sure to take it out of the fridge about 30 minutes before you're ready to cook it so that it can come up to room temperature for more even cooking.
Finally, when you're ready to cook, fire up your oil-less fryer and get ready to enjoy a delicious, tender, and flavourful prime rib roast!
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Preparing the Big Easy Fryer
The Char-Broil Big Easy Oil-Less Fryer is a popular choice for cooking prime rib. It is a functional and fast alternative to a traditional fryer, as you can cook a variety of foods in it without waiting for oil to heat up. Before using the Big Easy for the first time, it is recommended to preseason the unit to protect it from rust and make it more non-stick. To do this, wipe the entire interior with a high smoke-point oil, turn on the cooker, and wait for the oil to stop smoking before turning off the burner and letting the unit cool.
To prepare the Big Easy for cooking prime rib, start by applying olive oil to all sides of the meat. Season generously with salt and pepper, and granulated garlic, dried parsley, rosemary, kosher salt, and black pepper. You can also add your favourite steak seasoning, but make sure it is low sugar so it doesn't burn. Sprinkle with Worcestershire sauce and chill until you are ready to cook.
When you are ready to cook, preheat the Big Easy for 15 minutes. Place the prime rib in a cooking basket and insert a cooking thermometer into the thickest part of the meat. Put the basket in the Big Easy and cook for about 15-20 minutes per pound. For a rare roast, cook until the internal temperature reaches 125°F. For medium-rare, aim for 127°F. If your guests prefer their meat more well-done, you can cook it to a lower temperature and then finish it on a grill.
Once the desired temperature is reached, remove the roast from the Big Easy and let it cool down. Then, take the prime rib out of the basket and let it rest for another 10-20 minutes. Finally, slice and serve your perfectly cooked prime rib!
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Cooking time and temperature
When cooking prime rib in an oil-less fryer, the cooking time and temperature will depend on how well you want your meat cooked. For a rare roast, you should cook the meat until it reaches an internal temperature of 125°F. This will take around 15 minutes per pound of meat, though some sources suggest it may be closer to 20 minutes per pound. If you are targeting a medium-rare roast, you should cook the meat until it reaches an internal temperature of 127°F. This will take around 1 hour and 45 minutes in total.
It is important to use a meat thermometer to monitor the internal temperature of the meat while it is cooking. This will ensure that your meat is cooked to your desired level of doneness. If you are using a digital instant-read thermometer, you won't be able to leave it in the roast while it cooks, so you should check the temperature regularly.
Once your meat has reached the desired internal temperature, remove it from the fryer and let it cool down until it is safe to handle. Then, remove the prime rib roast from the basket and let it rest for another 10 minutes. If you are cooking your meat medium-well or well-done, you may need to finish it on a grill after it reaches the desired internal temperature.
After the meat has rested, you can slice and serve it. If you are serving a rare roast, you may want to serve it with a dipping sauce or au jus to add extra flavor.
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Resting and slicing the prime rib
Resting the prime rib is a crucial step in achieving optimal tenderness and flavor. When prime rib is cooked, its muscle fibers undergo rigor mortis, causing the muscles to contract and stiffen, resulting in tough meat. By allowing the prime rib to rest, the muscles relax, and the juices redistribute throughout the meat. This process ensures that the meat is fork-tender, juicy, and flavorful. The resting time depends on the size of the roast, with larger roasts requiring longer resting times. Additionally, the ambient temperature affects the cooling rate; a warmer environment allows for a slower cool-down and a shorter resting time, while a colder environment leads to quicker cooling and a longer resting time.
To rest the prime rib, first, remove it from the heat source, such as the oven or grill, once it reaches the desired internal temperature. Then, loosely tent the prime rib with aluminum foil to trap the heat and allow the juices to redistribute. The foil should not be wrapped tightly, as some airflow is necessary to prevent the roast from drying out. Let the prime rib rest for the recommended time based on its size and internal temperature. It is essential not to over-rest the prime rib, as this can result in a loss of flavor and texture.
After the resting period, insert a meat thermometer into the thickest part of the roast to ensure it has reached the desired internal temperature. If the prime rib seems undercooked, you can always cook it a little longer. It is important to bring the roast back to room temperature before slicing and serving if it has been rested overnight in the refrigerator.
When slicing the prime rib, cut the meat across or against the grain. Notice the directional lines in the meat grain, and slice perpendicular to them. Cutting along the grain will result in tougher and chewier meat. For a bone-in prime rib, remove the bones before carving and serving. Serve the prime rib with sides such as mashed potatoes, wedge salad, and homemade rolls, and spoon extra sauce from the pan over the roast if desired.
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Serving suggestions
When serving prime rib, cooked in an oil-less fryer, there are a few things to keep in mind. Firstly, ensure that the meat is rested and sliced before serving. This allows the juices to redistribute, ensuring the meat is juicy and tender.
You can also get creative with the presentation. For a rustic look, serve the prime rib on a wooden board, with some fresh herbs and a drizzle of olive oil. If you want a more elegant plating, arrange the sliced prime rib on a platter with some roasted vegetables and a small bowl of au jus for dipping.
Speaking of au jus, it is a highly recommended serving suggestion for prime rib. It is a rich and flavourful sauce made from the drippings and juices of the meat. To make it, transfer the juices from the drip pan into a saucepan, add bone broth or water, dry vermouth or wine, and let it reduce. Once it has reached the desired consistency, turn off the heat and adjust the seasoning with salt and pepper. Serve the au jus alongside the prime rib for an extra indulgent experience.
Additionally, consider serving the prime rib with some sides that complement the meat. Roasted potatoes, Yorkshire pudding, and sautéed mushrooms are all excellent choices. For a lighter option, a fresh green salad or some steamed vegetables can also be served.
Lastly, don't forget to have some condiments on the table. Horseradish, Dijon mustard, and a good-quality steak sauce can all enhance the flavour of the prime rib.
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Frequently asked questions
Fire up your oil-less fryer, such as the Char-Broil Big Easy, and preheat for 15 minutes. Season the prime rib generously with salt and pepper, granulated garlic, dried parsley, rosemary, kosher salt, black pepper, and low-sugar steak seasoning. Insert a cooking thermometer into the thickest part of the roast, place the roast in the fryer basket, and cook for about 15-20 minutes per pound, or until the meat reaches 125°F for rare, 127°F for medium-rare. Remove the basket, let it cool, and let the roast rest for 10-20 minutes before slicing and serving.
The ideal temperature depends on your desired doneness. For rare prime rib, cook until the internal temperature reaches 125°F. For medium-rare, cook to 127°F. If you prefer your meat more well-done, you can cook it to a higher temperature, but it's recommended to slice the roast and finish on a grill instead of cooking the entire roast to a high temperature.
The cooking time for prime rib in an oil-less fryer is approximately 15-20 minutes per pound. For example, a 5-6 lb prime rib will take about 1 hour and 45 minutes to cook.
While an oil-less fryer doesn't require oil for cooking, you should wipe down the interior of the fryer with a high smoke-point oil like olive oil and heat it until smoking to season the fryer and create a non-stick surface.
Oil-less fryers, like the Char-Broil Big Easy, offer several advantages. They are faster because you don't need to wait for oil to come up to temperature, and they can cook large cuts of meat, saving you money. They also produce tender, moist, and flavorful prime rib with a crispy exterior, all with minimal preparation and cooking effort.
