Placing Prime Rib In A Pan: The Perfect Fit

Cooking prime rib can seem intimidating, especially as it is an expensive cut of meat. However, it is actually pretty easy to cook. The first step is to place the prime rib in a pan. If you are using a bone-in roast, place it with the bones down in a cast iron, roasting, or other oven-safe pan. If you are using a boneless rib roast, place it on a rack and then in the pan.

Placing Prime Rib in the Pan

Let the meat come to room temperature before cooking

Letting your prime rib come to room temperature before cooking is a crucial step in the cooking process. Firstly, it ensures more even cooking. If you put a cold roast into the oven, it will be significantly overcooked on the outside by the time it reaches the desired internal temperature. By letting it come to room temperature, you reduce the risk of overcooking the exterior while ensuring the interior is cooked to your liking.

Secondly, letting the meat come to room temperature will result in a more flavourful roast. This is because the roast will have started to develop browning on its surface, resulting in a richer flavour and a crispier texture.

However, it is important to note that letting meat sit at room temperature for too long can be dangerous. Bacteria can multiply quickly at room temperature, so it is not recommended to leave meat out for longer than two hours. Additionally, it is always important to practice good food safety habits when handling raw meat, such as washing your hands and avoiding cross-contamination.

Use a meat thermometer to check the internal temperature

Using a meat thermometer is the best way to ensure your prime rib is cooked to perfection. This cut of meat is too expensive to risk under or overcooking, so it's important to monitor its internal temperature as it cooks.

There are two types of meat thermometers you can use: a probe that stays inside the meat the entire time it cooks, or a simple instant-read thermometer. If using an instant-read thermometer, be sure to insert it into a few different places, including the ends and the centre of the roast, to get an accurate reading.

The internal temperature of your prime rib will depend on how well done you like your meat. For a rare roast, aim for an internal temperature of 115°F to 120°F. For medium-rare, the temperature should be 120°F to 130°F. A medium roast will be 130°F to 140°F, and a medium-well roast will be 145°F to 150°F.

It's important to remember that the meat will continue to cook even after it's been removed from the oven. The internal temperature will rise by about 5 to 10 degrees as the meat rests, so be sure to account for this when checking the temperature with your thermometer.

Sear the meat in a hot pan before roasting

To sear your prime rib in a hot pan before roasting, follow these steps:

Firstly, ensure your prime rib is at room temperature before cooking. This is a crucial step as it ensures the meat cooks evenly. Take the prime rib out of the fridge about an hour before you plan to cook it.

Next, pat the meat dry with a paper towel. This step is important as moisture on the surface of the meat can cause it to steam instead of searing, resulting in a less-than-ideal finish.

Now it's time to prepare your pan. Use a cast iron, roasting pan, or another oven-safe pan. Get your pan very hot. This can be achieved by preheating your pan over high heat on the stovetop for a few minutes before adding your oil or fat of choice. A very hot pan is essential for achieving a good sear, as it helps create a delicious crust on the surface of the meat.

Once your pan is hot, add a suitable oil or fat with a high smoke point, such as avocado oil, peanut oil, or clarified butter. You want enough fat in the pan to coat the bottom of the pan generously.

Place the prime rib in the hot pan. For a bone-in prime rib, place it with the bones facing down. Sear the meat for a few minutes on each side until a nice crust forms. You may need to sear the meat in batches to avoid overcrowding the pan, which can cause steaming and prevent proper browning.

After searing, transfer the prime rib to a rack in your roasting pan, if using a boneless cut. For bone-in prime rib, you can place it directly on the roasting pan with the bones acting as a natural rack.

Finally, proceed with roasting your prime rib in the oven according to your desired doneness. Remember to let the meat rest after roasting to allow the juices to redistribute and ensure a juicy, tender result.

Place the roast fat-side-up in the pan

When placing your prime rib in the pan, you'll want to put it fat-side-up. This is important because the fat will help to baste the meat as it cooks, keeping it moist and adding flavour.

To prepare your prime rib for the pan, first, pat the meat dry with a paper towel. Then, rub the roast with a paste made from garlic, herbs, salt, pepper, and olive oil. Make sure to get the paste into all the score lines in the fat cap.

Next, place a rack inside your roasting pan and put the prime rib on the rack, fat-side-up. You can add beef broth and water (and red wine, if you like) to the bottom of the roasting pan.

Now your prime rib is ready to roast!

Rest the meat for at least 10 minutes after cooking

So, you've cooked your prime rib to perfection, following the instructions to the letter. The next step is crucial: letting the meat rest. But why? And for how long?

Firstly, letting the meat rest ensures that the juices are sealed back into the meat. If you cut the meat too soon, the juices will run out, and your prime rib will be chewy and dry. By allowing the meat to rest, the juices will redistribute throughout the roast, resulting in a tender and juicy bite.

Secondly, resting the meat allows for carry-over cooking. The internal temperature of the meat will continue to rise by about 5-10 degrees, even after it has been removed from the oven. This is essential to ensure that your prime rib is cooked to the correct temperature.

But how long should you rest the meat for? As a rule of thumb, larger cuts of meat like prime rib require a longer resting time. A good guideline is to rest the meat for at least 10 minutes, but ideally 15-30 minutes. This will give the juices enough time to redistribute, and the meat fibres to relax, ensuring a juicy and tender roast. Covering the meat with foil will help to keep it warm during this time.

So, be patient! Let your prime rib rest before carving and serving. It will be worth the wait.

Frequently asked questions