5@5 - A prime rib primer
April 26th, 2012
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

The meaty madness of springtime grilling comes to a crescendo on Friday, April 27, with National Prime Rib Day - and really, is there any cut of meat more decadent and rich than a well-marbled prime beef rib?

Though the prospect of preparing the indulgent cut can be daunting, advice from experts like Steve Byrne of Tavistock Restaurant Group will have you firing up a perfectly cooked steak every time.

Five Tips for Prime Rib Supremacy: Steve Byrne

steve byrne

1. Prime rib grill master
"First thing to keep in mind is that prime rib, either the full piece or cut into steaks, needs to be at room temperature before it is given any heat. To get the grilling underway, heat your charcoal or gas grill to a minimum of 550 degrees Fahrenheit.

Next, brush your rib steaks with olive oil on both sides and season heavily with a mixture of 30% white peppercorns, 30% black peppercorns, 30% green peppercorns and 10% sea salt (rub the seasoning into the meat).

Place the steaks on the grill and sear for two minutes on each side, then place onto a rack six inches above the heat. Allow to sit for two minutes, then remove from the grill. Serve medium-rare."

2. Pan-blackened perfection
"Though many folks stick with the familiarity of the grill, pan-blackened prime rib is similarly delicious and surprisingly simple.

To begin, heat a cast iron skillet over a gas flame until it is almost red hot. Brush the rib steaks with olive oil. Rub two tablespoons of blackening spice and one teaspoon of ground habanero onto each side of the steak. Leave for 10 minutes.

Place the steak into the hot skillet for 1 1/2 minutes on each side, then place onto a plate and cover with a bowl. Leave for four minutes. Slice into 3/4-inch slices and serve with caramelized onions and crusty French bread (great for sopping up the juices!)."

3. Bring on the bone
"For the ultimate prime rib experience, leave the steak on the bone - the flavor-enhancing bones give you more of the full, mellow taste that makes prime rib such a favorite.

Take a four-bone piece of prime rib, brush with olive oil and rub with the same mixture of white peppercorns, black peppercorns, green peppercorns and sea salt used above (rub the seasoning into the meat and allow to sit at room temperature for one hour).

Heat a cast iron skillet over a gas flame until it is almost red hot. Sear the meat on all sides in the hot skillet until dark brown and caramelized. Heat your charcoal or gas grill to 250 degrees and place the seared rib onto the shelf of the grill so that it is not in direct contact with the grill.

Close the lid and cook for six hours. Place a roasting pan with one cup of water under the meat to catch the drippings. Turn the meat over every two hours. Remove from the grill and place on a platter, bones down, for 30 minutes to rest."

4. Super sauces and sides
"Hearty, flavorful sauces and sides work best to accentuate the meat. Keep it rustic with sauces like homemade red wine gravy or au jus, and sides such as oven-roasted celeriac and Yukon gold potatoes (crispiness is key here) or braised savoy cabbage."

5. And, don’t forget the wine
"The brilliant garnet color of Gauthier 2009 Pinot Noir offers a visual testament to the depths of its flavors. Full of roses and allspice, smoked cherry and baked cranberry, the robust wine stands up perfectly to prime rib.

A relatively recent addition to the wine world, Pinotage is grown in the Stellenbosch region of South Africa and offers another excellent pairing with prime rib. Expect flavors of mulberry, blackberry, and tobacco, often with rich spiciness and gamy nuances."

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

See all our best grilling advice at Grilling 101

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Filed under: 5@5 • Grilling • Think


soundoff (41 Responses)
  1. Doc

    I think its a porterhouse too.

    July 7, 2014 at 10:34 am |
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    June 21, 2014 at 11:52 pm |
  3. Thom Reedy

    What was the Question

    April 30, 2012 at 6:22 pm |
  4. ben

    The pic featured for this article is a shortloin not a rib roast. Incompetent.

    April 30, 2012 at 1:39 am |
    • Ted

      Totally agree... idiots

      April 30, 2012 at 10:00 am |
  5. uuup youuurrrsss

    the only porterhouse you people know is the jaws that are flapping LOL

    April 30, 2012 at 12:07 am |
  6. Chefed

    Don't agree with everything said but basically sound principals. Why suggest a Pinot Noir, a medium bodied wine. Prime rib or Delmonico steaks require a big wine – Cabernet or a Syrah. Enjoy

    April 29, 2012 at 2:56 pm |
  7. craig young

    the picture is a t-bone. a portehouse has a another half moon chunk on the strip side

    April 29, 2012 at 12:49 pm |
  8. iguanalurch

    cool post, but one thing. Once you cut the prime rib into steaks its not the same thing. You have to cook the whole thing to consider it prime rib.

    April 28, 2012 at 9:53 pm |
  9. Herb Reathstinks

    Boil it in Swanson's chicken broth 'till tender, about 3 hours.

    April 28, 2012 at 9:02 pm |
  10. Kris

    I don't think I'd ever put habanero on a perfectly good steak o.0

    April 28, 2012 at 5:37 pm |
    • iguanalurch

      salt and pepper is all i use...

      April 28, 2012 at 9:38 pm |
  11. Vern Nussbaum

    No idea why they are showing a photo of a Porterhouse (with tenderloin on one side and a strip on the other). Prime rib is a totally different chunk of beef.

    April 28, 2012 at 1:52 pm |
    • Michael

      I was wondering if someone was going to point that out. Thank you.

      April 29, 2012 at 3:34 am |
  12. jimbo

    Take a 5 lb. prime rib roast tied off and rub it over with sea salt and peppercorn and put fresh rosemary under the strings. Using seasoned oakwood, slow smoke for 6hrs. under 200 F. Your friends will think your a cooking god.

    April 28, 2012 at 1:14 pm |
  13. Space Cat

    "one teaspoon of ground habanero onto each side of the steak. Place the steak into the hot skillet"

    WAIT ITS A TRAP!!

    April 27, 2012 at 7:22 pm |
    • Bob Brown

      It certainly is!

      If you doubt it, type "habanero scoville" into your favorite search engine.

      April 28, 2012 at 4:41 pm |
  14. SomeNameHere

    Ummm, why is the picture not of a prime rib roast? He's chopping off T-bones.

    April 27, 2012 at 4:47 pm |
    • David

      That picture is of a Porterhouse.

      April 27, 2012 at 6:12 pm |
  15. Thorbecke

    Slow-roasting a prime rib is my preference, season it, sear it, and put it in the over at 325 for 2 hours

    April 27, 2012 at 2:35 pm |
    • pprty

      YES! We have prime rib dinner every Christmas Eve.

      April 29, 2012 at 10:26 am |
  16. Don

    Umm, you might want to turn on the exhaust and open a window before you drop that meat in the hot skillet. Your entire household is going to be choking uncontrollably from the habanero.

    April 27, 2012 at 12:56 pm |
  17. Brentasaurus

    Want a tasty, foolproof Prime Rib recipe (5-7 lb. bone-in roast)? I had ruined several expensive cuts of meat before stumbling upon this method.

    Preheat oven to 500 for one hour. Rub roast liberally with olive oil, poke holes with paring knife and insert as much slivered garlic as you like (I use a whole bulb). Rub with Myers roast beef rub or your favorite beef seasoning (nothing too chunky as it will burn).
    Place roast on a rack in a roasting pan and cook @ 500 for 5 minutes per pound. Turn off the oven and leave for 2 hours... DO NOT PEEK.
    Perfect rare to medium rare... For those who link their meat ruined (i.e. medium or well) you can serve them the ends or pan sear to desired doneness.
    Add a couple cups of water to the drippings, heat to boiling and strain for Au Jus.
    My goal for this year is to try a Wagyu Rib using this method... Enjoy!

    April 27, 2012 at 11:46 am |
    • CN Red

      Awesome, thanks!

      April 27, 2012 at 11:56 am |
    • KarenAnn

      Brentasaurus...I stumbled onto that method as well, and you are right, the prime rib is perfect! the only thing I do different is I grind peppercorns coarsely and mix with coarse Kosher salt and some garlic salt...I rub the entire prime rib with this mixture until very well coated then put it in the oven as you described...it gives the outside a lovely almost blackened crust and the taste is a wonderful contrast to the flavor of the prime rib...serve with garlic mashed potatoes and aspargus, and a glass of wine...I made it last weekend and it all turned out so perfect I was amazed and delighted

      April 28, 2012 at 12:31 am |
    • Novel1

      Yes, this 500 degree, 5 min per lb method has been used by my household for 20 years! Foolproof! But what you didn't share with the readers is that drippings may smoke up the house, so in order to avoid that, pour a bunch of salt in the bottom of the roasting pan! It catches the drips and prevents smoke. We used this method to cook 3 twenty lb (full prime roasts) for our own wedding and it was PERFECT to serve a group of 65

      April 28, 2012 at 4:56 pm |
    • pprty

      I do the same at 500, but just for 15-20 min, then turn down. Like the article said, roast needs to be out of refrigerator for at least an hour before going into the oven, so it's more at room temp., and to let it sit for about 1/2hour after coming out of oven. Yum!

      April 29, 2012 at 10:32 am |
    • BigDawgT

      Made a Wagyu Prime rib last Christmas. Best I've ever had. Make sure you have extra for prime rib sandwiches on Christmas Day. I recommend Snake River Farms in Idaho. I order from them regularly and they sell to many top restaurants. You will not regret it.

      April 29, 2012 at 10:59 am |
    • John

      Do you think this would recepie work with a 6 -9 lbs Boneless New Strip?

      April 29, 2012 at 9:49 pm |
    • Brentasaurus

      Great additions... Thanks Novel1 and pprty – Room temp is a nesecessity and a well-ventilated kitchen is a must. How does the salt impact the Au jus? I use the extra au jus for seasoning and broth for months so I'd hate to lose it.
      I'm going to check out that Wagyu vendor, BigDawgT... I'm ready to drop some cash for an exquisite beefy experience.
      I don’t see any reason why this wouldn’t work with any other roast. I do prefer the bone-in, however.

      April 30, 2012 at 10:28 am |
  18. CDR DATA

    Dice an onion into a dutch oven and add olive oil to thinly cover the bottom. Heat until onions turn clear. Take 1-bone prime rib and sear the non-bone edges, about 10 minutes. Season with pepper, garlic and tiny bit of nutmeg. Pierce the meat through with a bamboo skewer and place bone side down in the dutch oven and cover, with the bamboo propping up the meat. Place in 225°F oven about 40-45 minutes for medium rare. Rest for 5 minutes. The onion and juices make easy au jus. Feeds 2 and couldn't be easier. Low temp is the key to juicy and tender roast, pre-searing caramelizes the edge and gives that grilled flavor. Most prime ribs are sold 3 bone, so you have 2 in the freezer.

    April 27, 2012 at 10:39 am |
  19. WWRRD

    There's enough fat in a rib steak that it doesn't need to be brushed with oil before grilling. If you pat it dry with a paper towel right before grilling you'll get much better grill marks. Everything else was spot on.

    April 27, 2012 at 10:37 am |
    • pprty

      Yes, important to dry steak, or any meat, before browning – makes a big difference.

      April 29, 2012 at 10:46 am |
  20. Bart

    It might be a good idea to put a picture of a prime rib with this story instead of a guy cutting up t-bones!

    April 27, 2012 at 10:01 am |
    • WWRRD

      Yeah, the title was kind of messed up. The article was really about how to prepare a good steak, not prime rib which is typically a roast.

      April 27, 2012 at 10:38 am |
    • Meat Geek

      Ditto! You beat me to the punch!

      April 27, 2012 at 12:00 pm |
    • TDONALD

      Looks more like a porterhouse to me. The fillet side is too large for t-bone.

      April 27, 2012 at 12:53 pm |
    • Bob

      Agreed on the choice of pictures. It's a close call between a t-bone and porterhouse. The filet is somewhat large on the piece being trimmed, but look at the size on the next steak to be sliced. That one would definitely be a t-bone.

      April 27, 2012 at 2:07 pm |
  21. RichardHead

    Holy Smokes...this is fantastic....Thanks Kat.. gonna try to replicate this weekend.

    April 26, 2012 at 5:27 pm |
  22. Jdizzle McHammerpants ♫♫

    That's ironic timing. Having prime rib tonight after work for NGF Employee Recognition Dinner. Kat has ESP.

    April 26, 2012 at 5:22 pm |
    • Scott Wallace

      I bet it won't look like the picture above. LOL.

      April 30, 2012 at 3:56 pm |
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