Savory, meaty, juicy prime rib—all thanks to a funky-salty-sweet shio koji marinade.
Prime rib is an iconic holiday centerpiece that doesn't need much gussying up; the beauty of a beef roast lies in its simplicity. Here at Serious Eats, Kenji has covered this cut exhaustively, making it so that nobody should feel intimidated by the prospect of cooking this very expensive piece of beef. But that doesn't mean there isn't room to give a rib roast a helping hand, so that it achieves its full flavor potential.
. While we don't need to rehash each step in minute detail, it's worth going over the basics, as my iteration has a few little tweaks and innovations of its own.First and foremost, a roast needs to be seasoned before cooking. I recently wrote a guide to our favorite method for seasoning both large and small cuts of beef, the. The TLDR version of that article is"season the meat with salt, let it rest, cook it.
So slather up a prime rib with shio koji , before tying it back to its rib bones with butcher's twine.With the seasoning and trussing taken care of, it's time to let the roast rest, uncovered, on a wire rack–lined sheet tray in the fridge overnight. This gives enough time for the shio koji to do its thing.
Cut between the bones to separate them into gnawable individual pieces, and start slicing up that juicy beef. Whatever you do, promise me you won't throw out any delicious prime rib fat, even if you're not planning on serving or eating all of it. I'll show you what to do with it in just a moment. to cook entirely on the stovetop, and then finished it with blended shio koji in place of butter. Moving the jus cooking to the stovetop gives those of us who don't own a roasting pan or V-rack options.
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