Prime Rib Show Stopper

If I title my post "Prime Rib Show Stopper, I'd better damn well have a show stopping recipe...I think I do...

Cooking expensive cuts like prime rib can be intimidating, but all you need is the right technique. However, you can make a better-than-the-steakhouse rib roast at home.

When it comes to meat, most people's everyday lineup is pretty average. Chicken breast, pork tenderloin, ground beef—you get the idea. Although you can make some pretty cool dinners with these ingredients, they'll never be met with the same kind of celebratory excitement that comes from roasting a big, juicy cut like prime rib.

It's not just because prime rib is tender and delicious. Or because there's an unmistakably primal feeling when sinking a carving knife through its heavily seasoned crust. For me, bone-in, standing prime rib is reserved for holidays and special occasions. This special cut always brings to mind big family gatherings and a kitchen that's rich with the heavenly smell of a slow-cooked roast.
So on these special occasions, how do you cook prime rib that won't disappoint? Luckily, our Test Kitchen is here to help. We've pared down the best tips and tricks for how to cook prime rib. Follow along and you'll be dishing out a celebration-worthy roast in no time.
What Makes Prime Rib—er—Prime?
Prime rib is sourced from the rib section of a cow, an area that's extra-tender and marbled with fat. Marbling is the streaky white fat that runs throughout a good cut of meat. This type of meat packs plenty of flavor on its own, so it doesn't need to be marinated.
Though this meat receives top marks from dinner guests, the word "prime" in prime rib has nothing to do with the quality of the beef. The USDA gives separate grades to beef according to the amount of marbling it contains. Prime-grade is the best, but most supermarkets will only carry choice-grade meat. So it's possible to have a prime-grade prime rib or a choice-grade prime rib. Either way, it's gonna be tasty.
Choosing Your Cut
Go for bone-in beef. The bones help control the meat's temperature as it cooks. Their extra surface area prevents the temperature from rising too quickly, making sure your roast is nice and juicy. If your butcher has strung your meat, go ahead and leave the twine on while you cook. This simply keeps the ribs attached to the roast. Just remember to snip it off before you serve.
Seasoning the Meat
Seasoning prime rib isn't like seasoning pork chops, chicken breasts or single slices of steak. This is a huge piece of meat, so go ahead and pack on the flavor. We'll teach you a homemade version with lots of garlic, shallots and herbs. If you're going with the store-bought version, try something like herbes de Provence.
Picking Your Pan
Our rib roast recipes usually call for you to lug out a large roasting pan, but a 13x9-in. dish works, too. If you're opting for this rack-free baking dish, however, layer the bottom with veggies and place your roast on top. We'd recommend a mirepoix (pronounced: meer-pwah), which is a fancy French term for coarsely chopped onions, carrots and celery. The veggies will cook gently and help form a flavorful sauce from your drippings. Jump below to read about serving your prime rib au jus.
Now that you know the basics, let's get cooking! Follow the step-by-step as we cook a tender prime rib that's better than any steakhouse's...

Tomorrow...

(TO BE CONTINUED)