Prime Rib with a Garlic Herb Butter Chipotle crust using Snake River Farms’ American Wagyu (With Step-by-step Video)

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If you’re looking for a decadent and impressive main course to impress your guests, look no further than Snake River Farms American Wagyu Prime Rib with a Garlic Herb Butter Butter Chipotle Crust. This dish is sure to be the star of the show, and it’s surprisingly easy to make.

In this blog post, we will guide you through the process of making this delicious dish, from choosing the right prime rib to smoking it to perfection. We will also cover important topics such as resting the meat, achieving the perfect doneness, and storing and reheating leftovers.

What is Snake River Farms’ American Wagyu Prime Rib?

Snake River Farms’ American Wagyu Black Label Prime Rib is a cut of beef that is known for its intense flavor, tenderness, and marbling. This is due to the fact that Snake River Farms’ Wagyu cattle are raised on a strict diet of grain and forage, and they are given plenty of time to mature. The result is a cut of beef that is unlike anything you’ve ever tasted before.

If you’re looking for the best possible prime rib experience, Snake River Farms’ American Wagyu Black Label Prime Rib is the way to go.

Why Snake River Farms’ American Wagyu Prime Rib for your Prime Rib Feast?

Snake River Farms’ American Wagyu Prime Rib isn’t just another hunk of meat; it’s an experience. Here’s why it should be your top choice for your next special occasion:

• Unmatched Flavor and Tenderness: The high marbling content in Wagyu beef creates an explosion of rich, buttery flavor and unparalleled tenderness. Every bite is melt-in-your-mouth goodness.
• Supreme Quality: Snake River Farms employs strict breeding and feeding practices, resulting in the highest quality beef available. Their cattle are raised on a natural diet of grain and forage, ensuring consistent marbling and exceptional flavor.
• Impressive Presentation: With its generous marbling and bone-in option, a Snake River Farms prime rib is a showstopper on any table. It’s guaranteed to wow your guests and make your meal memorable.
• Versatility: While perfect for smoking, this prime rib shines in various cooking methods. Roast it traditionally, grill it for a smoky char, or even slow-cook it for fall-off-the-bone tenderness.

Alternative Cuts for the Budget-Conscious Hero:

While Snake River Farms’ Wagyu is the epitome of luxury, other cuts can deliver a fantastic prime rib experience without breaking the bank:

• USDA Prime Rib: Look for the USDA Prime label for exceptional marbling and tenderness. A bone-in ribeye roast can be an excellent alternative.
• Choice Angus Rib Roast: Angus cattle are known for their superior marbling and flavor. Choose a Choice-grade roast for a budget-friendly but satisfying option.
• Standing Rib Roast: This bone-in roast from the chuck eye roll offers good marbling and a more affordable price point. It may require slightly longer cooking times for optimal tenderness.

In the world of steaks, marbling is like a prized jewel, a glistening treasure trove of flavor and tenderness. But what exactly is it, and why should you seek it out in your next cut of beef?

Marbling Defined:

Marbling refers to the thin streaks of fat interspersed throughout the muscle tissue of meat, particularly red meat like beef. These flecks and swirls of fat aren’t just there for decoration; they play a vital role in creating the perfect steak experience.

The Magic of Marbling:

1. Flavor Infusion: Fat is a flavor carrier, and marbling acts like a built-in seasoning system. As the fat melts during cooking, it bastes the surrounding muscle, infusing it with rich, beefy goodness.
2. Tenderness Champion: Marbling acts as a natural tenderizer, breaking down the muscle fibers and keeping the meat juicy and succulent. Imagine biting into a steak that practically melts in your mouth – that’s the power of marbling!
3. Moisture Maestro: Fat also helps retain moisture during cooking, preventing the steak from drying out and becoming tough. A well-marbled steak will stay incredibly juicy even after a good sear.

Degrees of Marbling:

Marbling is graded on a scale, with higher grades indicating more abundant fat flecks. Here’s a quick breakdown:

• Slight: Minimal marbling, good for leaner cuts like sirloin.
• Moderate: A decent amount of marbling, ideal for cuts like ribeye and New York strip.
• Abundant: Richly marbled, perfect for luxury cuts like Wagyu beef.

Finding the Marbling Sweet Spot:

While abundant marbling might seem like the ultimate goal, remember that too much of a good thing can be…well, too much. Excessive marbling can lead to an overly fatty steak, overpowering the meaty flavor. Aim for moderate marbling for a balanced and delicious experience.

Tips for Marbling Mavens:

• Look for cuts naturally known for good marbling, like ribeye, New York strip, and Wagyu.
• Ask your butcher for their recommendations and preferred marbling level.
• Don’t be afraid to peek at the marbling before buying – a butcher should gladly show you the meat.

So, the next time you’re at the butcher shop, don’t just go for the biggest or most well-known cut. Seek out that beautiful marbling, the tiny flecks of fat that promise a symphony of flavor and tenderness in every bite. Your taste buds will thank you!

I hope this explanation, along with the visuals, gives you a clear understanding of marbling and why it’s such a crucial factor in the world of steaks.

Reverse Sear: Why Your Prime Rib Deserves a Royal Treatment

Prime rib, the crown jewel of roasts, deserves a cooking method that elevates its grandeur. While the traditional low and slow approach has served us well, a challenger has emerged, wielding a fiery blade: the reverse sear. This method isn’t just different; it’s superior, guaranteeing a symphony of juicy tenderness and a glorious golden crust, leaving low and slow in the dust. Let’s explore why:

Tenderness: A Matter of Moisture:

Low and slow aims for internal temperature first, relying on long cooking times to tenderize the meat. This can come at a cost: moisture loss. By the time the interior reaches desired doneness, the exterior can dry out, leading to a less-than-perfect texture.

The reverse sear flips the script. By starting cool and slow, we gently bring the meat to its target temperature without sacrificing moisture. This preservation of precious juices translates to melt-in-your-mouth tenderness throughout the entire roast, from the blushing center to the caramelized edges.

Crust of Dreams: The Seared Crown:

Low and slow can struggle with the crust. Browning often happens alongside cooking, leading to overcooked outer layers and a lack of that appetizing char. Even cranking up the heat at the end often only dries out the surface.

The reverse sear solves this by dissociating cooking from browning. By searing the prime rib after it’s cooked to perfection, we achieve the holy grail: a deep golden crust with a satisfying crackle, all while preserving the juicy, tender interior. Imagine biting into a prime rib with a caramelized, flavorful exterior giving way to a symphony of succulent richness, a textural masterpiece unmatched by the low and slow.

Timing and Control: A Chef’s Prerogative:

Low and slow can be a gamble. Precise timing is essential, and unexpected oven quirks can lead to overcooked disappointment. Reverse sear offers control and flexibility. You can cook the prime rib well in advance, leaving you free to tackle other festive preparations. Searing just before serving ensures a piping-hot masterpiece, ready to impress your guests on your own terms.

The Verdict: Embrace the Fiery Revolution:

While low and slow has its place, for prime rib, the reverse sear shines brighter. It guarantees unparalleled tenderness, a crust worthy of applause, and control over timing, making it the undisputed champion of prime rib preparation. So this holiday season, ditch the marathon cooking and embrace the fiery dance of the reverse sear. Watch your prime rib transform into a glistening testament to culinary skill, and witness the sighs of satisfied delight from your guests. Remember, prime rib deserves a royal treatment, and the reverse sear is the crown it was born to wear.

Beyond the Clock: Why Temperature Reigns Supreme in the Kingdom of Prime Rib and Steak

In the realm of grilling and roasting, few dishes hold the mythical allure of prime rib and steak. These titans of the meat world deserve more than just a casual toss on the grill or a haphazard guess at cooking time. To truly unlock their potential, we must abandon the tyranny of the clock and embrace the precision and artistry of cooking to temperature.

The Tyranny of Time:

It’s a tempting trap: relying on a set time limit for cooking prime rib and steak. We’ve all heard the mantras – “15 minutes per side for medium-rare!” or “350°F for 2 hours for a perfect roast.” But these formulas are fraught with peril. They ignore the inherent variability of meat, its thickness, marbling, and even the whims of your oven or grill.

Imagine two identical prime ribs, one from a grass-fed steer, the other from a grain-fed one. Their marbling and muscle density will differ, impacting their cooking speed. Time alone cannot account for such nuances.

The Science of Temperature:

Temperature, on the other hand, is a universal language. It speaks to the internal state of the meat, regardless of its origin or size. A medium-rare steak, whether a thick ribeye or a lean filet mignon, reaches its ideal state at an internal temperature of 130°F-135°F. This is the point where the proteins have just begun to coagulate, creating that tender, juicy texture we crave.

The Art of the Thermometer:

Using a reliable meat thermometer is the key to unlocking this temperature-based approach. It’s your Rosetta Stone, translating the whispers of the meat into actionable insights. No more guessing, no more dry, overcooked sacrifices to the clock.

The Symphony of Doneness:

Each degree of doneness is a distinct movement in the symphony of a steak or prime rib. Rare (120°F-125°F) offers a cool, almost quivering center, perfect for those who like their meat practically mooing. Medium-rare (130°F-135°F) strikes the perfect balance, with a juicy, tender center and a warm exterior. Medium (140°F-145°F) offers a slightly firmer texture, while medium-well (150°F-155°F) leans towards a more cooked-through experience.

Beyond the Basics:

Temperature is not just a one-dimensional ruler. It’s a nuanced guide, allowing for personalization and exploration. Do you prefer a slightly firmer sear? Pull the steak at 135°F and let the residual heat finish it off. Do you enjoy a hint of pink in your medium-well? Aim for 148°F.

The Rewards of Precision:

Cooking by temperature is not about blind adherence to numbers. It’s about understanding the science behind the transformation of meat, respecting its individuality, and using that knowledge to achieve the perfect doneness every single time. No more dry, overcooked roasts or undercooked steaks. Just a symphony of juicy, tender, flavorful perfection, cooked to your exact specifications.

Beyond the Clock, Beyond the Guesswork:

So, the next time you stand before the grill or oven, armed with a prime rib or a glistening steak, remember this: temperature is your compass, your guide through the uncharted territory of doneness. Embrace its precision, explore its nuances, and unlock a world of culinary possibilities where every bite is a testament to your skill and a celebration of the exquisite art of cooking meat.

This is not just about prime rib and steak. This is about the philosophical shift from the tyranny of the clock to the empowerment of knowledge. It’s about respecting the individuality of each piece of meat and using our understanding of science and temperature to unlock its full potential. It’s about confidence in the kitchen, knowing that with each degree, we are crafting a masterpiece, a testament to our culinary artistry.

So, fire up the grill, preheat the oven, and let the thermometer be your guide. The kingdom of prime rib and steak awaits, and with temperature as your compass, you’ll conquer it, one delicious bite at a time.

The Unsung Hero of Grilling: Why the Meat Thermometer Is Your Secret Weapon

The world of grilling and roasting can be a daunting one. Sizzling flames, smoky aromas, and the pressure to produce culinary masterpieces can easily lead to anxiety and, worse, overcooked disasters. But fear not, carnivores, for amidst the tongs and spatulas lies an unsung hero, a silent guardian angel: the meat thermometer.

This unassuming tool is not just a kitchen accessory; it’s the key to unlocking perfect doneness, ensuring juicy, tender results every time. Forget relying on guesswork, time charts, or poking the meat – the thermometer offers scientific precision and peace of mind, allowing you to confidently conquer any roast or steak.

Why Temperature Reigns Supreme:

Time is a tricky beast, especially when it comes to cooking. Ovens have quirks, cuts of meat vary in thickness and marbling, and even grills can hold hidden temperature pockets. Relying on a set time for something as delicate as a prime rib or a juicy ribeye is a recipe for disappointment.

Enter temperature, the universal language of meat. Each protein reacts to heat differently, and precise internal temperatures tell you exactly when your masterpiece is ready. No more guessing if the pink in your steak is perfect medium-rare or if your roast is still mooing on the inside. The thermometer speaks in degrees, and those degrees translate to consistent, predictable results.

The Art of Thermometer Mastery:

Using a meat thermometer is surprisingly simple. Here’s your guide to becoming a temperature whisperer:

1. Choose your weapon: Invest in a reliable instant-read thermometer. Digital ones are quick and easy, while probe thermometers with timers offer added convenience.
2. Know your target: Research the ideal internal temperature for your desired doneness. It might surprise you – medium-rare for a steak isn’t always 135°F, it can vary depending on the cut and your preference.
3. Location, location, location: Insert the thermometer into the thickest part of the meat, avoiding bones or fat. For roasts, aim for the center.
4. The magic number: Once the internal temperature reaches your target, it’s time to pull the meat from the heat. Remember, it will continue to cook slightly while resting.
5. Rest is key: Let the meat rest for at least 10-20 minutes, allowing the juices to redistribute and creating an even more succulent experience.

Beyond the Basics:

The thermometer isn’t just for perfectionists. It’s a tool for exploration and culinary adventure. Want a slightly firmer steak? Cook it a few degrees higher. Curious about medium-well done without dryness? The thermometer gives you the confidence to experiment.

More Than Just Meat:

This hero extends beyond steaks and roasts. Poultry, fish, and even burgers benefit from the precision of temperature. A perfectly cooked turkey breast, juicy chicken skewers, or a salmon that flakes flawlessly – all within reach with the guidance of your trusty thermometer.

The Reward of Precision:

Cooking with a meat thermometer isn’t about blind adherence to numbers; it’s about understanding the science behind food and respecting the unique qualities of each piece of meat. It’s about empowering yourself to take control of the cooking process and achieve consistent, delicious results.

So ditch the anxiety, embrace the precision, and let the meat thermometer be your guide. With every degree, you’ll build confidence, explore new culinary horizons, and most importantly, create masterpieces that will have your guests asking for seconds (and your secret weapon).

Go forth, grilling warriors, and let the thermometer be your compass on your journey to culinary excellence. The world of perfectly cooked meat awaits!

The Unsung Hero of Prime Rib: The Importance of Resting and the Art of Carving

Ah, prime rib. The crown jewel of any holiday feast, the king of roasts, the succulent symphony of marbling and tenderness. But achieving prime rib perfection requires more than just a fiery oven and a sprinkle of seasoning. It demands an act of patience, a final stage of transformation often overlooked: resting.

The Science of Juicy Bliss:

As your prime rib basks in the heat, its internal juices dance and swirl, reaching their apex when you pull it from the oven.But releasing them too soon is like popping a cork on a shaken bottle of champagne – precious liquid erupts, leaving your plate with a disappointingly dry masterpiece.

Resting gives those juices time to settle, to reabsorb into the muscle fibers, creating a uniformly succulent experience in every bite. It’s the science behind the magic, the key to transforming a potentially dry roast into a mouthwatering explosion of flavor.

How to Rest Like a Pro:

1. Out of the Fire, Not the Forge: Remove the prime rib from the oven and resist the urge to carve immediately.Transfer it to a cutting board, tent it loosely with foil, and let it rest for at least 20-30 minutes, depending on the size of the roast.
2. Let the Temperature Tell the Story: While 20-30 minutes is a good starting point, the internal temperature can offer a more precise answer. Aim for a 5-10°F drop in temperature before carving. This ensures the juices have fully settled and redistributed.
3. Patience is a Virtue: I know, the aroma is intoxicating, the hunger pangs are real. But trust me, those extra minutes of rest are an investment in culinary nirvana. Think of it as a spa day for your prime rib, allowing it to relax and prepare for its grand entrance onto your plate.

The Art of Carving: From Butcher to Table:

Now, with your perfectly rested prime rib, it’s time to unveil its glory. But grab your carving knife with the same respect you’d show a samurai sword. Carving is an art, a skill that separates the amateurs from the culinary artists.

1. Against the Grain: The key to tender, melt-in-your-mouth bites lies in slicing against the grain. Locate the grain, parallel to the bone, and use smooth, long strokes to guide your knife. This severs the muscle fibers, resulting in effortless chewing and maximum enjoyment.
2. Size Matters: Aim for thin slices, a quarter to half an inch thick. This ensures even cooking throughout the meat and maximizes the surface area for those delicious juices to shine.
3. Start in the Thick of It: Begin by carving from the fat end of the roast, where the slices tend to be thicker and more forgiving. As you reach the thinner portion towards the bone, you can adjust your slice thickness accordingly.
4. Respect the Bones: Don’t discard the bone! It holds incredible flavor and makes for a fantastic soup base or broth.You can either carve around it or, for the adventurous, expose it with a French trim, creating a visually stunning presentation.

The Grand Finale:

With each slice, reveal the beauty of your rested and carved prime rib. Arrange the slices on a platter, glistening with their own juices, a testament to your patience and skill. The reward? A chorus of “oohs” and “ahhs” from your guests, and the satisfaction of knowing you’ve mastered this culinary masterpiece.

So, the next time you stand before your prime rib, remember: resting is not an afterthought, it’s an essential act of respect. It unlocks a world of juicy tenderness, elevates your roast from good to great, and transforms you from a cook to a culinary artist. And with the art of carving by your side, you’ll not only conquer the oven, but also the hearts and stomachs of your guests.

Go forth, prime rib warriors, and let the art of resting and carving guide you to culinary victory! Your taste buds, and your dinner guests, will thank you for it.

Prime rib – the glistening king of roasts, its marbled glory filling the air with succulent promises. But alas, even the mightiest feasts leave behind leftovers, and prime rib, too good to waste, deserves a second act. Fear not, carnivores, for the leftover journey can be just as delectable as the first if you know the secrets of storing and reheating this precious meat.

The Chill of Preservation:

First things first, speed is key. Once the feasting ends, promptly transfer the prime rib to cold storage. Wrap it snugly in plastic wrap or aluminum foil, ensuring no air touches the meat. Nestled in an airtight container, it will rest comfortably in the refrigerator for 3-5 days.

Beyond the Fridge:

If your prime rib dreams extend beyond a few days, embrace the freezer. Wrap it tightly in multiple layers of plastic wrap and aluminum foil, or consider vacuum sealing for ultimate protection against freezer burn. In this icy kingdom, your prime rib can slumber for up to 6 months, waiting patiently for its triumphant return.

Thawing Thawfully:

When the hunger for reheated prime rib pangs, gentle thawing is crucial. Avoid the microwave’s nuclear option; instead, choose the slow and steady path of the refrigerator overnight. Alternatively, submerge the wrapped prime rib in cold water, changing the water every 30 minutes for faster results. Don’t attempt to thaw at room temperature – a breeding ground for unwelcome bacteria.

Reheating the Champion:

Now, to the grand arena of reheating! We have several contenders vying for your favor:

• The Oven Waltz: Preheat your oven to 300°F. Place the prime rib on a roasting rack set within a baking dish. Cover loosely with foil and heat for 20-30 minutes, depending on the size and desired doneness. This gentle dance with heat preserves moisture and avoids overcooking.
• The Steaming Symphony: For sliced prime rib, consider the steamer. Place the slices in a steamer basket set over a pot of simmering water. Cover and steam for 3-5 minutes, basking in the rising mist that carries the essence of succulent bliss.
• The Microwaved Dash (Last Resort): If time is of the essence, the microwave can be a last-ditch solution. Cut the prime rib into thin slices and heat on low power in short bursts, checking frequently to avoid disaster. This method can dry out the meat easily, so proceed with caution.

Don’t Forget the Sides!

Remember, reheated prime rib deserves equally noble companions. Whip up a creamy horseradish sauce, warm up some au jus for dipping, or roast some fresh vegetables to complete the symphony of flavors.

Leftover Magic:

Beyond simple reheating, leftover prime rib is a master of reinvention. Shred it for sandwiches, tacos, or savory pot pies. Dice it for stews and soups, or even conjure up a decadent hash for breakfast. Let your creativity flow, and discover the endless possibilities that reside within every morsel of prime rib.

So, the next time you raise a toast to the magnificent prime rib, remember that the feast doesn’t have to end when the first plate is cleared. With proper storage, wise reheating, and a dash of culinary imagination, your leftover prime rib can embark on a glorious second act, reminding you that the king can reign even beyond the initial coronation.

Go forth, champions of leftovers, and may your prime rib adventures extend into many delicious realms!

Prime Rib with a Garlic Herb Butter Butter Chiptole crust using Snake River Farms’ American Wagyu

Chef Anthony Serrano

Seared to Perfection: Reverse-Seared Prime Rib with Garlic Herb Butter Chipotle Rub Calling all carnivores! Get ready to elevate your steak game with this jaw-droppingly delicious reverse-seared prime rib recipe featuring a potent garlic herb butter chipotle rub. This ain’t your average Sunday roast; we’re talking restaurant-worthy tenderness and flavor bombs in every bite!

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Ingredients

  

• 4-5 lb bone-in Snake River Farms American Wagyu prime rib or your preferred cut
• 1/4 cup kosher salt
• 1 tablespoon cracked black peppercorns
• 1/4 cup softened unsalted garlic herb butter
• 2 tablespoons garlic powder minced
• 1 tablespoon onion powder
• 1/4 cup chipotle puree (blend a can of chipotle peppers until smoother including all the juices)
• 2 tablespoon horseradish mustard

Instructions

 

• Pat your prime rib dry with paper towels. In a small bowl, combine the kosher salt, garlic powder, onion powder and black peppercorns. In a separate bowl, whip up your magical flavor bomb – the garlic herb butter chipotle rub! Combine the softened garlic herb butter, smoked paprika, chipotle, and horseradish mustard. Mix well until fragrant and spreadable. Rub the mixture all over the prime rib, ensuring it gets into all the nooks and crannies. Then rub the spice rub over the butter mixture. Let the prime rib sit at room temperature for at least 3 hours – 24 hours.
• Preheat your smoker or oven to 250°F. Place the prime rib on the smoker grate or oven and smoke for 3-4 hours, or until the internal temperature reaches 20° from your desired temperature range. Remove the oven. (Rare 120°-129°F, Medium Rare 130°F-134°F, Medium 135°-144°F)
• Increase the smoker or oven temperature to 450°-500°F. Place the prime rib back on the smoker or in the oven and sear for an additional 10-15 minutes, or until a beautiful golden crust forms and the prime rib’s internal temperature has raised 10°F. Remove the prime rib from the oven. (Rare 120°-129°F, Medium Rare 130°F-134°F, Medium 135°-144°F)
• Transfer the prime rib to a cutting board and let it rest for at least 20-30 minutes (after the temperature stops rising) before carving. This allows the juices to redistribute, resulting in an even more succulent and flavorful experience.

Video

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