Hello and happy holidays to you all. My name is Dustin Tomasetti and I am the chef at the Pickwick. With Christmas rapidly approaching, I would like to share with you my favorite way to cook prime rib for the holidays, but instead of simply giving you the recipe, I prefer to explain the process to you step-by-step.
I come from a large Iron Range family, so I like to use a 12-pound, bone-in prime rib. (Typically you can figure 8-12 ounces per person, so purchase your prime rib accordingly). Why the bone-in you ask? Well, because bone equals FLAVOR. Plus, the bone also helps to keep the meat more succulent and tender.
The first and most important step in cooking your prime rib is the preparation. I like to season my prime with two things; salt and pepper and that’s it. This is a pretty dense piece of meat so it needs plenty of salt to make the beef taste like beef. I also like to cut slits into the heart of the prime rib and slip garlic cloves into it for a flavor boost.
The next step in the process is to let your prime rib sit out at room temperature to get the chill out of the meat. This is the key to creating a tender prime rib because the fat renders down at just the right pace.
Next, preheat your oven to 500 degrees which may take some time before it reaches the desired temperature. Once your oven is up to temperature, place the prime rib in a roasting pan, preferably on a wire rack, although the rack is not a necessity. Then place the roasting pan on the middle rack of your oven and set your timer to allow the prime rib to cook at a rate of 5 minutes per pound until it reaches a perfect rare.
Now that your prime has cooked to a perfect rare, it is extremely important to turn your oven off and let the prime rib sit in the oven for another 45 minutes to continue cooking naturally to a medium rare, which in my opinion, is the absolute most any prime rib should be allowed to cook. (Of course, a meat thermometer is a great tool to help you monitor the temperature of the meat so that it does not overcook).
When you pull your prime out of the oven, make sure to let it rest for at least 20 minutes. This bad boy just went through a war, so let it take a moment to breath and allow its juices to redistribute. Otherwise you will end up with your prime in a pool of its own blood all over your cutting board. Remember, you just spent a pretty penny on this dinner, not to mention a great deal of time and effort, so it is very important that you do not skip this step! Be sure to slice the prime with a very sharp knife to keep consistent cuts ideal for presentation.
There are a number of complimentary items you can serve with your prime, but I love to serve my prime rib with Au Jus and fresh horseradish and pair it with a nice bold red wine to compliment the rich fatty flavor.
The last step is the best step. It’s time to join your guests and enjoy a wonderful prime rib dinner.
I encourage you to try my technique and if it doesn’t turn out as well as you hoped, come on down to the ‘Wick. I’m always there to answer your questions and help you get it right next time.
Have a safe and happy holiday season and please look for my cooking recipes, secrets, and tips, in upcoming ‘Wick newsletters!
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For generations, the Pickwick has been renowned as the traditional gathering place for family and friends on Christmas Eve day.