The Biggest Prime Rib Mistake That Ruins Flavor Every Time, According To A Chef

When you're cooking beef at home, you might want to recreate the steakhouse experience with some classic cuts, like ribeye, filet mignon, or even a beautifully marbled (and exorbitantly pricey) wagyu. But you could be ruining your expensive cut of steak with a few simple mistakes, like overcooking it or dousing it in too much sauce. On the flip side, when you're working with a large hunk of meat, you might not be adding enough seasoning. This is one of the major mistakes people make when cooking prime rib, but fortunately, it's easy to avoid.

Amy Casey, private chef and owner of Amy Casey Cooks, told Mashed that prime rib needs a solid hit of salt and spice. "People tend to skimp on the seasonings," she said. "This will affect the crust of the prime rib [and] it won't be as deep golden brown and flavorful if it's under-seasoned." Casey recommended using a rub of salted butter, fresh-cut garlic, rosemary, thyme, and parsley, plus a little kosher salt and ground pepper. She explained that a good rub "slathered over the entire prime rib" will highlight the beefy flavor and avoid a "dull-tasting" cut when it comes out of the oven.

When preparing a rub to make your prime rib extra flavorful, you may want to avoid liquid ingredients if your goal is to produce a thick crust with a juicy interior. That's because the moisture could steam the meat during cooking. Using a dry rub or a "slather" will help hold in flavor. Additionally, you really only need to apply your rub a couple of hours before putting the roast in the oven. If you leave a salt rub on your cut in the fridge overnight, it will extract moisture rather than lock it in. Before cooking, make sure you bring the meat to room temperature, so you can add the spices right when it comes out of the fridge.

For an easy homemade prime rib in the oven, calculate about 15 minutes per pound of cook time, then a few minutes of sear on each side and 20 minutes to rest. Among the flavors you can use beyond the standard dried herbs and spices, think about what will bring out the umami or add some intense flavor to the crust. You can powder the exterior with beef bouillon, or some finely ground espresso, even dried porcini mushrooms. The flavor will penetrate the meat, only just slightly, but as you slice into the tender meat, all of the flavors will combine for a perfect bite. While it may not be the most exciting or pricey cut at the butcher shop, when cooked and seasoned properly, a good prime rib will come out of the oven perfectly juicy and can fuel a whole dinner party.