When it comes to cooking the perfect prime rib roast, one of the most frequently asked questions is: should I prep the prime rib the night before I plan to cook it? There are good arguments on both sides of this debate, with experienced cooks disagreeing on the ideal strategy. In this article, we’ll look at the pros and cons of prepping your prime rib in advance versus prepping it right before cooking. We’ll also provide tips on the best practices for prepping, seasoning, and cooking prime rib for maximum tenderness and flavor.
The case for prepping the night before
Here are some of the main benefits that proponents cite for prepping your prime rib roast in advance:
- It allows time for the seasoning to fully penetrate the meat. Salt, pepper, herbs, and other seasoning can permeate deeper into the meat if it sits overnight.
- It dries out the exterior of the meat. Having the seasoned roast sit uncovered in the fridge allows the exterior to dry out slightly, which can help with browning when you cook it.
- It evens out the temperature of the meat. Taking the chill off a refrigerated roast by letting it sit out for several hours brings the meat to an even temperature throughout.
- It simplifies timing and logistics on the big day. You can focus on your side dishes and other elements of the meal instead of prepping the prime rib at the last minute.
- For very large roasts, it can make cooking more even. The center of a huge roast might not reach the desired temperature as quickly as the outer portions if starting from fridge-cold.
Many cooks and chefs recommend prepping a prime rib roast 6-12 hours before you plan to cook it. Simply take the roast out of the fridge, season it thoroughly, place it on a roasting rack uncovered, and let it sit in the refrigerator overnight. The next day, take it out of the fridge about 2 hours before roasting to allow the center to come closer to room temp before cooking.
Reasons to avoid prepping in advance
Those who argue against pre-seasoning and leaving prime rib in the fridge overnight point to these potential cons:
- You lose control over seasoning timing. Pepper and garlic can take on bitter flavors if left on meat too long before cooking.
- It can promote bacteria growth. Leaving seasoned meat out too long before cooking raises food safety issues.
- You need to plan far in advance. Prepping a day ahead requires you to know exactly when you’re cooking the roast.
- The texture may change. Drying out the exterior could make it tough versus velvety tender.
- You lose flexibility. If plans change, you’ve already committed to one prep method that you can’t undo.
- It could make carving difficult. The dried exterior might stick to the cutting board when sliced.
Cooks concerned about these potential pitfalls often choose to season their prime rib right before cooking it. They remove it from the fridge, rub on spices, insert a meat thermometer, and pop it straight into the oven.
Tips for prepping prime rib in advance
If you choose to prep your roast a day or more ahead of time, here are some tips to get the best results:
- Choose the right seasoning – opt for larger spices like coarse pepper rather than finely ground.
- Don’t overdo the salt if leaving overnight, it can draw out moisture.
- Place the seasoned roast on a wire rack over a sheet pan and refrigerate uncovered.
- Give at least 6 but no more than 12 hours of fridge time.
- Remove the roast 2 hours before cooking to lose the chill.
- Sprinkle over any seasoning that fell off while it rested.
- Do a taste test for seasoning after cooking and adjust as needed.
Taking these precautions will help prevent any downsides to advance prep. The meat will still retain moisture and tenderness while benefitting from the deeper penetration of spices.
Tips for same-day prep
If you decide not to prep the prime rib until right before cooking, follow these tips:
- Remove the roast from the fridge about 2 hours before cooking.
- Pat the meat dry with paper towels before seasoning.
- Rub seasoning evenly over all surfaces, pressing gently to adhere.
- Allow at least 40 minutes after seasoning before cooking.
- Insert a probe thermometer into the center of the thickest part.
- Place the roast fat side up on a roasting rack in a pan.
- Cook according to your recipe, basting periodically with pan drippings.
- Rest the roast for 15-30 minutes before carving.
With same-day prep, you don’t have to worry about the meat sitting out too long. And you can adjust the spices to your taste just before cooking.
Should you tie a prime rib before cooking?
Tying a boneless prime rib roast before cooking is optional but can provide some benefits:
- It promotes even, cylindrical cooking since the meat holds its shape.
- It makes for easier, more attractive carving after cooking.
- It helps the roast cook evenly, especially larger sizes.
- It can press in any loose seasoning and secure added flavorings like garlic.
But it’s not strictly necessary, especially for smaller roasts or if you flip the meat halfway through cooking. Make sure to remove any kitchen string after cooking and before carving.
Should the bones be up or down when cooking?
For bone-in prime rib roasts, most chefs recommend cooking it bone-side down. Here’s why:
- It allows more even cooking since the meat touches the pan, not just the bones.
- Basting liquid can easily be spooned over the top.
- The bone ends don’t burn from direct heat exposure.
- The ribs don’t curl as juices shrink the meat between the bones.
- Any juices in the bones seep downward into the meat, keeping it moist.
Make sure to carefully flip the roast over to bone-side up for the last 15-30 minutes of cooking. This final searing helps brown and crisp the top layer.
Should the fat cap be up or down?
For either bone-in or boneless roasts, most experts recommend cooking with the fat cap on top. Here’s why:
- The melting fat cap bastes the meat and keeps it succulent.
- It prevents the meat from drying out during the long cooking time.
- The fat can be easily trimmed off after cooking if desired.
- Any seasoning on top has time to seep downward into the meat.
- Fat drippings are kept inside, not rendered onto the pan bottom.
Some cooks start with the fat layer down to better sear and brown the meat, then flip over later on so the fat finishes on top.
Common prime rib prep methods
Below are some of the most popular preparation techniques used by experienced prime rib chefs:
Overnight Fridge Rest
- Season meat heavily and refrigerate overnight uncovered.
- Remove 2 hours before cooking to lose chill.
- Cook low and slow, monitoring temperature.
- Best for very large cuts of meat.
Quick Brine
- Soak roast in a saltwater brine for 1-2 hours.
- Remove from brine, pat dry, and season.
- Roasted soon after removing from brine.
- Helps enhance moisture and tenderness.
Herb Paste Rub
- Blend fresh herbs, oil, garlic, mustard for paste.
- Coat meat evenly with paste before roasting.
- paste keeps meat moist and adds big flavor.
- Best for bone-in prime rib.
Reverse Sear
- Place roast in low oven to warm through.
- Finish by searing hard in very hot skillet or oven.
- Browns exterior while keeping interior moist.
- Requires close monitoring of meat temp.
Conclusion
When it comes to prepping prime rib roasts, personal preference rules for most home chefs. There are good arguments on both sides of the should-you-or-shouldn’t-you debate over preparing the meat in advance versus right before cooking. The most important things are properly seasoning the beef, cooking it accurately based on the thickness, and allowing it to rest before serving. Whether you prep your prime rib 12 hours early or 12 minutes early, follow good technique and you can enjoy tender, juicy, and flavorful results.
