Prime Rib Action

I’m going all gourmet on your for the next few posts and then we’re going to go to the extreme polar opposite end of that I assure you – as I’m living in a small efficiency apartment close to the beach for the winter and making some hardcore simple eats.  This post and the two that follow will feature various components of an uber-gourmet meal put together by me and my BFF Roy when I visited him in October – a showcasing of our yuppiness.   

We spent way too much money on this badboy, but hey, we were fired up, and New York City is a great place to lighten your wallet on high-quality and exotic fare.  The pics as you will see are fantastic.  Roy is the greatest photographer of all-time ever, and I’m not just saying that because he’s my BFF.  I am saying “BFF” repeatedly because I watched some show the other day that proposed BFF be banned in 2011.  That just made me wanna use it all the more. 

And yes, Roy and I have been accused of engaging in heavy duty bromance, but don’t call us gay.  Roy’s wife is Tyra basically and I, like Kip Dynamite, “chat online with babes, all day.”  Enjoy our fine hunk of meat…

Prime rib is basically just a big slab of ribeye that is roasted in a large chunk as opposed to grilled up in individual steaks.  A whole ribeye is enough to feed nearly 20 people, so we obviously just used a chunk that was a few pounds (call it 4) for a dinner for 5.  In the meat category, I don’t think there’s anything finer than slow-roasted slabs of ribeye, as tenderloin is flavorless in comparison and lean – and I tend to eat delicious fatty meat or none at all.  This “happy cow” from Madison Avenue’s best butcher shop was a prize to behold (cuttable with a spoon) in all categories of goodness. 

  1. To roast a whole ribeye, get ya a nice slab and coat it with a thick layer of black pepper and obscene amounts of salt – enough to form a flavor-nuke of a crust on the outside.  Because you cannot season the inside of the meat, it’s hard to overdo the pepper or the salt.  Load it up, especially with the pepper.  Give that thing a black pepper stubbly beard.   
  2. In some hot fat, preferably a stable fat like beef tallow or unflavored coconut oil, sear the meat on all sides until a nice, brown crust forms.  The heat will have to be high and oil at the smoking point before you add the meat to ensure good browning. 
  3. Once everything is well-seared on all sides, throw it in the oven at low temperature, ideally about 250-275 degrees F, covered tightly.  As seen in the picture, I threw the meat in on a bed of shallots that had already started cooking down in butter (see “Melted Shallots” recipe in the 180 Kitchen eBook) and chucked some fresh sprigs of thyme straight out of Roy’s garden in there with it.  Optional, but something to think about.   
  4. Roast until it just starts to firm up, but is still kinda squishy (rare or slightly more – should take at least 45-60 minutes but it all depends on the size of the meat, the elevation you are at, how hot you seared the meat, and other factors that make it up to your discretion to figure out)
  5. Remember, it’s better to undercook it and have to cook it a little longer than cooking it beyond the point of no return (I actually overcooked this one just ever so slightly, but it was still good) 
  6. Rest, out of the oven, for 20-30 minutes (covered)
  7. Blast in the oven at high heat for 10 minutes to reheat the meat.
  8. Slice and serve hot with say, the horseradish sauce found in 180 Kitchen: 180 Tips, Recipes, and More    

Published in: on January 3, 2011 at 4:44 pm  Comments (37)  
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  1. Perfect timing! I just threw a rib roast with roots and tubers in the oven (at 50% off, I couldn’t resist this deliciousness). Found this post in my RSS, then took that baby out and covered with even more salt and pepper. Damned thing belongs in an art museum!

    • Nice Darrin. Next time get it on there BEFORE you sear it. The crust is a must for a lean mean virile machine like your yourself.

  2. Hi, Matt! I’ll do you one better for prime rib: start with a DRY AGED piece.

    Check out my latest blog entry

    Nom nom nom

    • Haha. Yeah, this one was dry aged. $50 a pound!!! Yikes!

      • The piece I started dry aging for Christmas was something like $6/pound originally, and after aging/trimming, it works out to something like $8-9/pound.

        But, $50/pound! YIKES! Where did you get it? Citarella, Ottomanelli’s, or Dean & DeLuca?

      • I’ll have to ask Roy. Ottomanelli’s sounds right. I don’t know the actual cost per pound, but the whole slab of meat was like $190 bucks. Crazy.

      • I saw that at Ottomanelli’s yesterday. It’s $39.99/pound for the dry aged ribeye, so your piece was just short of five pounds.

        Try aging your own. It’s so easy and so good.

      • I will sometime. Thanks Carolina. If you have a specific post on aging meats at home be sure to post the link here for everyone.

  3. Perfect timing for me as well. I was just thinking a few hours ago that I wanted to look up a prime rib recipe.

    Hmm.. Does following the 180 way of eating also manifest psychic powers?

    • Isaac, the 180 way of eating can help you manifest all kinds of superpowers. Mostly alchemy. I can turn potatoes, bananas, yams, brown rice, beef – all kinds of stuff, into poop.

      • Hey me too!

      • Haha!

  4. Curse you Matt Stone for making me look at what should have been my Christmas Dinner!!
    long story, lame butcher at whole foods gave me a bum steer. Literally. Told me it was better than prime rib. Yeah, fool me once,, um hummm um.. won’t get fooled again?
    If you are interested, he freakin’ sold me a bottom round roast. Yeah, tasted about as good as my shoe.
    I threw the left overs out as I thought their mojo was affecting my other good food in the fridge.
    Bromance rocks and BFF will be here forever.

    • Tragic Deb. Tragic. And prime rib was totally my Christmas dinner this year. That’s what ya get for shopping at Half Foods.

  5. One thing I have found is that I can’t rely on a mere clock when I cook prime rib, especially when I use home-aged ribeye, since the moisture content is so variable. Most available recipes say “x minutes/pound” but are calibrated for fresh (not aged) meat. For proper results with the aged meat, I *MUST* use a meat thermometer. A digital one is best. I set it to 122º F, and immediately pull the roast out of the oven

    • Good tip Carolina. That’s why I couldn’t lay down any kind of set time. For me it just took some practice to know what the meat should feel like when it’s ready to come out, but that is obviously a much more consistent way to get’ ‘er done.

  6. Yeah, I had dry-aged prime rib roast for Christmas this year. Only spent $75 on it. What a bargain. It was amazingly tender and good, though. I made a ton of horseradish cream, amazing gravy and my 180 tateys were total pwnage. My mom can’t stand her meat all pink and bloody so I had to cook it longer than I wanted to. I always feel like quoting Cher to her from Moonstruck, “you’ll eat this one bloody to feed your blood!”

    Debbie, bottom roast is great for pot roast, and braising but I’d never bother with cooking it this way. It’ll taste like shoe leather as it sounds like yours did. Any so-called “butcher” or meat counter employee that’s that clueless should be dragged out and beaten with a frozen leg of lamb. I’ve been on a two year quest to find a good meat supplier here in Minnesota. I’ve gotten to the point where I’m about to invest in a deep freeze, a side of beef and butchery classes which I can take free at the University where I work.

    • Jenny to the N.:
      It was a meatastrophe of the highest order. Those guys look like they just got out of prison so it’s not that surprising. Where are all the real butchers hiding?
      I want to try Red Wattle pork, anyone tried it?

      • Speaking of meat, it looks like Freelee has challenged you to a duel on Facebook Grass fed mama! Fight Fight Fight!!!

  7. Also, Matt I just want to say, I’m so glad this blog is back in action. Every time I’ve stopped by here and seen the chicken post, I hear the Charlie Brown sad music in my head.

    • I try. My kitchen is pretty damn minimal, but I do hope to do some fun posts after this series. “Sour Cream is the new Butter” is going to be a good one.

      • I can’t wait for the sour cream post. I realize you are getting all vitamin D’d up down there and all, but we all miss seeing the food porn.

        Actually on the meat front, a friend of mine has agreed to go in on a side of beef and processing with me. We are on our way to Meat-topia. No, that’s not a gay porno.

  8. I refuse to have a battle of wits with an unarmed person.
    Nuff said.

  9. For those of you having difficulty finding quality meats in your area, check out The Meat House (, and see if they have one near you. They are a franchised network of neighborhood butchers, who can get you anything from high-grade conventional raised meat, to the most woo-woo-friendly humanely inebriated Kobe. They support local businesses, and most of the stuff they carry could support the “100-mile Diet.’

    The closest one to NYC is in Newtown, CT.

    No, I don’t work for them. I only buy from them.

    • Thanks I found one here In Calif. A bit of a drive but may be worth it.
      Shipping on meat is really high!

  10. Ok Mattie, I hit her over the head with the ‘Fat Vs Fruit’ post, one of the best posts ever. With TONS of people saying she was, well, not on a good path with all those darn nanas.

    • Facebook needs to develop a “hit someone over the head with a folding chair, Jerry Springer style.” In honor of the Chief, the folding chair should be made of Pemican.

      • ah yes the old Pemican Chair over the head trick.

  11. @deb – yeah… happened to me, too. I got a bad rib for Christmas Eve. I was devastated!

    @matt – the best recipes are the simplest.

    I did make up for Christmas Eve with New Years Eve, though. I made beef broth from grass-fed beef bones, cooked an obscene amount of sweet onions for hours on end, put it all together with wonderful melted Comte cheese and homemade croutons. Best. Onion Soup. Ever! Paired with Pate de Champagne, Baguettes, Stuffed Mushrooms and Arugula Salad.

    Love your blog, Matt!!!!

    • Sounds awesome! I was thinking of doing some Pate, this week, a home-made french onion soup would be perfect with it! Great ideas!

      • The Pate de Campagne with French Onion Soup was one of the best meals I’ve ever made. And I actually got to use my Julia Child cookbook which has always been to advanced and scary to actually do the recipes.

  12. This was posted on my first comment, but here it is again. This is my blog post (a photo-essay) on dry aging ribeye at home. You can do it with large slabs of sirloin or strip loin as well.

    • Cool. I”ll make mention of this in a future blog post for sure.

  13. I found this on dry aging. They say it is hard to do at home…but I bet if anyone can do it (or try to) it is Mr. Matt Stone.

    • Deb, check out my blog post. It’s actually not hard at all to dry age at home.

      Nom nom

  14. Has anyone tried the chicken pate at Trader joes? I have a bit of trepidation about it.
    Help me overcome the WAP bar that I have set for myself!!! If it does not say pastured/free range/organic/give hot oil massages I am afraid to try it.


  15. This looks awesome but i don’t think I can justify the price difference when comparing it to beef tongue. They basically give free-range organs away at 1.50/pound and tongue is so deliciously fatty. My roommates and I braise a few and serve with buckets of starch every time midterms/exams/spring breaks/people come over to try and beat us at Smash Bros.
    But this post has inspired me to try Prime Rib or at least try roasting a cow tongue over a shallot bed.
    Going by my previous posts you probably know me as the Offal kid (not that this post helps that) cooking like Marco P. White. It actually has a nice ring to it and may not be so awful 🙂

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