The prime rib is the roast that has most often graced my family's holiday table in various states of increasing deliciousness (I mean, you should see the overcooked, under-browned, dried up, flavorless things we used to eat!), and the one that most represents the holidays to me. It only makes sense that I've invested considerable time, effort, and BTUs in inching my cooking technique closer and closer to optimal. Here is the state of the affairs in the Prime Rib Universe as they stand today.
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This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And unlike many other places that claim similar results, I actually have the blind taste tests to prove it!
"I was wondering about cooking meats without removing bones. Does the added flavor that everyone raves about come from marrow? Is the flavor bonus more from keeping the cut whole? Are the areas closest to the bone the only that benefit? Or is this one of those cooking rules that isn't completely correct?"
Have you ever wondered why the steak at a great steakhouse can taste so much better and more tender than the steaks you pull off your backyard grill? Or why they cost so much more? Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh. But if there's one question I hear more often than any other about expensive beef, it's, "Can I dry age steak at home?" The experts all disagree, so I decided to take the testing into my own hands.
A step-by-step photo guide to how to carve your prime rib roast into beautiful, even serving slices.
Is there anything more beautiful than a perfect prime rib? A deep brown crust crackling with salt and fat, sliced open to reveal a juicy pink center that extends from edge to edge. After years of study, hundreds of pounds of beef, and tens of thousands of calories, I've developed these 13 easy-to-remember rules for perfect prime rib.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail. The perfect holiday centerpiece.
In my family, Thanksgiving is all about family (or at the very least, all about pretending that it's all about family for a night). Christmas, on the other hand, is where we tend to get a little wild. It's the one meal of the year where we go for a no-holds-barred, pedal-to-the-metal, full-tilt blowout. It's like we go all year saving up our calories for a rainy day, and that rainy day is Christmas. Missing the point of Christmas? Maybe. Overly extravagant? Possibly. Extremely, mind-blowingly, opulently delicious? You bet your a$$. Here's what a typical Christmas dinner at the Alt family might look like.
All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more.
We took a trip to Pat LaFrieda's, where they have a dry-aging room capable of holding over half a million dollars' worth of beef at a time, to speak with meat master Mark Pastore on the ins and outs of the process.
If you're planning to cook prime rib for Christmas, our Food Lab master, Kenji, has you covered. But here are a few wine picks to complete your festive meal.
Prime-grade? Grain finished? Marbled? "What do all these terms mean?" you cry. And more importantly, "Why should I care?" Everything you've ever wanted to know about prime rib, right here. Here are the answers to every question you've ever had or might ever have about prime rib.
There's something about watching a man carve prime rib that compels you to stop what you're doing (even if that means eating another sandwich) and crave some. Then consume some immediately.
[Photograph: Artisan Books] I consider myself very lucky to have a butcher who not only knows his meat but gets as exited about my purchases as I do. When I was picking up the meat to make the Blowtorch...
When I buy a quality piece of beef—and honestly, does beef get any better than prime rib?—I have a great impetus not to mess it up, as do, I imagine, most of you. So after years of mess-ups, it's time to learn the secrets of a perfectly cooked prime rib (in all its juicy medium-rare with deep brown crust glory).
This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast). For best results, use a dry-aged,...
If I had to choose one final beefsteak dinner it would be the prime rib at Smith and Wollensky, a cut that I have been enjoying since moving to New York City in the mid 1980s.
Adapted from Italian Grill by Mario Batali....