Big Fatty's demonstrates how to cook a juicy holiday prime rib.
Selecting cut of meat
- According to Lisa from Big Fatty's prime rib is the same cut as a rib eye. So if the grocery does not have prime rib in the meat case, ask the butcher for a 4 lb. cut of rib eye.
- Trim top layer of fat
- Cover remaining meat with lots of salt, pepper, and garlic powder (bread crumbs are optional)
- Then cover with generous layers of dijon or yellow mustard
- Sear at a high temperature of 400 or 500 degrees for 15 minutes to obtain crust
- Turn down heat to 325 degrees
- Cook 15 minutes per pound
- Let meat rest for 20 minutes
- Meat will be medium to medium rare with a rare center
Presented by: Lisa of Big Fatty's