Pick a well-marbled ribeye for the best flavor and juiciness. A thicker cut, around 1.5 inches, grills better and stays tender inside while getting a nice crust.
1. Choose the Right Cut
Cooking prime rib at a low temperature for several hours ensures even cooking, keeping the meat juicy, tender, and full of flavor from edge to center.
3. Slow Roasting at Low Heat
After roasting, the prime rib rests for at least 20 minutes, allowing the juices to redistribute evenly, keeping each slice moist and flavorful.
5. Resting Before Slicing
A blend of salt, pepper, garlic, and herbs enhances the natural flavors of the meat, creating a savory crust that locks in all the delicious juices.
2. Seasoning to Perfection
Using sharp knives and proper technique, restaurants slice prime rib against the grain, ensuring every piece is tender, juicy, and easy to eat. 4o
7. Carving with Skill
Chefs use meat thermometers to cook prime rib to the perfect doneness, ensuring every order—from rare to well-done—is cooked just right.
6. Precise Temperature Control
By slow-roasting first and finishing with a high-heat sear, restaurants achieve a beautifully caramelized crust without overcooking the inside.
4. Using the Reverse Sear Method