Discover culinary excellence with Michael Symon's Prime Rib Recipe. Expertly seasoned, irresistibly juicy—unlock the secrets to a perfect dining experience!
- Publisher: Recipe Volt
- Cuisine: American
- Category: Main Course
- Prep Time:
- Cook Time:
- Servings: 4
- Calories: 350 calories
Michael Symon Prime Rib
Michael Symon's prime rib recipe is a culinary masterpiece that transforms a simple cut of meat into a succulent and flavorful dish. With a perfect balance of seasoning and a thoughtful cooking process, this recipe elevates the prime rib to new heights.
Symon's approach involves liberally seasoning the meat with kosher salt and pepper, allowing it to marinate overnight to enhance the flavors.
The cooking method is a symphony of techniques that result in a perfectly cooked prime rib. Starting with the unique use of reserved ribs as a makeshift roasting rack, the meat is surrounded by fat and trimmings, creating a self-basting environment. The addition of rosemary sprigs and smashed garlic infuses the roast with aromatic flavors, while the intermittent basting ensures a moist and tender outcome.
Symon's attention to detail continues with a gradual reduction in oven temperature, allowing the prime rib to cook to medium-rare perfection. The resting period post-cooking is crucial, letting the juices redistribute for optimal taste and texture. The optional garnish of arugula and olive oil adds a refreshing touch, rounding out the dish.
Dive into culinary perfection with Michael Symon's Prime Rib Recipe! Elevate your dining experience with expert tips and mouthwatering flavors. Let's cook!
- 1 4-bone prime rib (bones and excess fat removed and reserved)
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 sprigs fresh rosemary
- 2 cloves garlic (unpeeled, smashed)
- 2 ounces arugula (optional)
- 1 teaspoon extra-virgin olive oil (optional)
- Season the prime rib with 2 teaspoons of kosher salt and black pepper, then refrigerate overnight.
- An hour before cooking, let the roast come to room temperature.
- Preheat the oven to 400 degrees F.
- Place the reserved ribs in a roasting pan bowed-side up, add fat and meat trimmings around the bones. Roast for about 30 minutes until fat starts to render.
- Remove the pan, add rosemary sprigs on the bones, then place the prime rib on top. Add smashed garlic in the pan with trimmings. Baste the beef with fat drippings and return to the oven.
- Cook for 30 minutes, then baste again.
- Reduce heat to 350 degrees F and cook until medium rare (internal temperature of 125-130 degrees F), about 1 hour. Baste every 30 minutes.
- Remove from the oven, let it rest on a cutting board, uncovered, for 20 minutes.
- Slice to the desired thickness, garnish with arugula and olive oil.
Enjoy your delicious prime rib dinner for four! If you have any questions, feel free to ask.
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Recipe Tags: Michael Symon Prime Rib, Michael Symon Prime Rib Recipe, Recipe
Serving Michael Symon's prime rib is an experience in itself, and here's a simple guide to make it a delightful moment:
- Carving: Begin by placing the rested prime rib on a sturdy cutting board. Use a sharp carving knife to slice the meat against the grain for optimal tenderness. The thickness of the slices can vary based on personal preference.
- Plating: Arrange the sliced prime rib on a serving platter or individual plates, ensuring an appealing presentation. Consider fanning out the slices for an elegant touch.
- Garnish: If you've opted for the optional arugula and olive oil garnish, sprinkle the arugula over the sliced prime rib. Drizzle a bit of extra-virgin olive oil for added richness and flavor.
- Accompaniments: Michael Symon's prime rib is a substantial dish on its own, but you can enhance the dining experience with complementary side dishes. Consider classics like mashed potatoes, roasted vegetables, or a fresh salad to balance the richness of the meat.
- Serving Utensils: Provide serving utensils like tongs or a carving fork for guests to easily pick up their desired portion. A gravy boat with the pan drippings can be a luxurious addition for those who enjoy a bit of extra flavor.
- Wine Pairing: Elevate the experience by pairing the prime rib with a robust red wine, such as Cabernet Sauvignon or Merlot. The wine's tannins and fruity notes complement the richness of the meat.
- Quality of Meat: Start with a high-quality prime rib. Look for well-marbled meat with a nice fat cap, as it contributes to flavor and juiciness.
- Seasoning: Don't skimp on the seasoning. The overnight salting allows the flavors to penetrate the meat, enhancing its taste. Be generous with kosher salt and freshly ground black pepper.
- Room Temperature: Allow the prime rib to come to room temperature for at least an hour before cooking. This ensures even cooking throughout the roast.
- Roasting Pan Setup: Using the reserved ribs as a roasting rack is a clever technique. It not only elevates the meat but also allows for self-basting as the fat renders during cooking.
- Basting: Be diligent with basting. This step helps keep the meat moist and adds extra layers of flavor. Use the pan drippings to enhance the taste of the prime rib.
- Temperature Control: Keep a close eye on the internal temperature of the meat. For medium-rare, aim for 125-130 degrees F. Use a reliable meat thermometer to avoid overcooking.
- Resting Period: The resting period is crucial. Letting the prime rib rest for 20 minutes allows the juices to redistribute, ensuring a juicy and flavorful result. Resist the temptation to cut into it too soon.
- Optional Garnish: While the arugula and olive oil garnish is optional, it adds freshness and complexity to the dish. Consider trying it for a well-rounded flavor profile.
- Side Dishes: Pair the prime rib with complementary side dishes. Classic choices like mashed potatoes, roasted vegetables, or a simple salad work well.
While it's always best to stick as closely as possible to the original recipe for optimal results, there are a few ingredient substitutes you can consider for Michael Symon's prime rib recipe:
- Arugula (Optional) Substitute: Spinach or watercress can replace arugula, providing a similar peppery and fresh taste.
- Extra-Virgin Olive Oil (Optional) Substitute: Other high-quality oils like walnut oil or avocado oil can add a distinct flavor. Alternatively, a simple drizzle of melted butter works well.
- Fresh Rosemary Substitute: If you don't have fresh rosemary, dried rosemary can be used, but use it sparingly as dried herbs are more concentrated.
- Kosher Salt Substitute: Sea salt or coarse salt can be used as a substitute for kosher salt. Adjust the quantity based on taste.
As you savor each bite of Michael Symon's Prime Rib masterpiece, relish the triumph of a perfect meal. Cheers to culinary excellence and happy cooking!