Time to take dinner up a notch with an amazing, show-stopping holiday roast that won’t disappoint. Top Chef’s Tom Colicchio prepares a prime rib dish that’s so juicy, it could quench your thirst. Prime rib is a big cut, so it might sound like a lot of work but it’s no sweat. You can trust your MEATER and Tom’s fool-proof recipe to help get the job done!
Ingredients:
• 8 lb. rib roast (4 bones)
• salt
• ¼ cup smoked paprika
• 1 tbsp chili powder
• ¼ cup maple sugar
• ¼ cup brown sugar
• 2 tsp activated charcoal
Doneness:
130°F – rare to medium rare
Serving Size:
8 monsters – 12 humans
Equipment:
• MEATER Plus
• Oven
• Roasting pan
Total Time:
You have MEATER to estimate a cooking time for you. 😉
Instructions:
1. First things first, let the rib roast rest to get it down to room temperature. This is a bigggg cut of meat so be patient! Trust us, the wait is worth it.
2. After all that waiting, preheat your oven to 300°F. This is going to be a steady, low and slow cook to make sure we get the juiciest, moist prime rib ever. You might hate the word “moist,” but it’s exactly what we want.
3. Trim some of the fat, not too much because fat will keep this cut from being overly dry! It’s like the saying, “Good steaks are like good men. The best ones have a little fat on them.” Such wise words. Once you’ve trimmed enough fat, place the prime rib on a roasting pan.
4. Generously season the prime rib with salt. It might look like a lot, but remember how big this cut is. You’re gonna need more salt than you think! Now mix the smoked paprika, chili powder, maple and brown sugar, and activated charcoal in a bowl. Once you’ve got a nice rub, spread it all over the prime rib.
5. Grab your probe and insert it into the center of the thickest part of the meat. Make sure you insert the probe past the safety notch line to avoid any possible damage to the internal sensor. Now, set up the cook on the MEATER app! You can always change this, but Tom recommends an internal temperature of 130°F which is on the higher end of rare and lower end of medium rare.
6. Put the roasting pan in the oven and literally just chill because MEATER will tell you when to remove from heat. You can be the epitome of “chillin’ like a villain.”
7. Once you get the alert, remove the prime rib from the oven and let the prime rib rest on a resting rack or cutting board till MEATER says it’s ready to eat! This may take a while since this is such a big cut of meat! Remember, patience is key.
8. Wipe your drool with a napkin, then take a sharp knife and cut the meat against the bone, basically scraping the knife against it. Keep slicing or eat it whole, we don’t judge. After all, you just made the best prime rib for dinner! You deserve it.
