Prime rib, also known as standing rib roast, is a cut of beef from the primal rib section. It’s a popular choice for holidays and special occasions due to its tenderness and richness. Many people wonder if salting the prime rib before roasting it is necessary or impacts the end result. Here is a look at the pros and cons of salting prime rib before cooking and tips on how to season it.
The purpose of salting meat before cooking
Salting meat before cooking serves multiple purposes:
- Enhances flavor – The salt penetrates the meat and lightly seasons it throughout. This enhances the natural beefy flavor.
- Improves tenderness – Salt aids in tenderizing the meat by dissolving some of the muscle proteins. This allows the meat to absorb more moisture as it cooks.
- Develops crust – Salt draws out moisture from the surface of the meat, which then evaporates in the oven. This helps form a flavorful, crusty exterior.
- Seasons evenly – Rubbing salt on the roast ensures even seasoning throughout since the salt diffuses into the meat.
So in short, salting prime rib before roasting will enhance the flavor and tenderness. The salt also helps form the desirable crust.
Should you salt prime rib in advance?
Most chefs recommend salting the prime rib at least 40-45 minutes before cooking. Salting it further in advance has benefits and drawbacks:
- Up to 24 hours before – The salt has enough time to deeply penetrate and tenderize the meat. However, moisture will be drawn out so the surface may be drier.
- 12-24 hours before – Flavor develops more but the crust may end up too thick and the meat a bit drier.
- Under 12 hours – Enough time for the salt to dissolve and penetrate but moisture loss is minimized.
Many chefs find that salting the prime rib 2-4 hours before roasting gives the best results. This allows enough time for the salt to penetrate and tenderize without excessive drying.
Should you salt prime rib right before cooking?
You can salt the prime rib right before placing it in the oven but you lose some of the benefits:
- Less tenderizing effect – The salt needs time to diffuse into the meat and dissolve muscle proteins.
- Potentially uneven seasoning – Rubbing salt right before cooking could lead to spots that are over-salted.
- No time to form crust – Salting immediately before roasting won’t draw out enough surface moisture to get a good crust.
So while salting right before cooking is better than not salting at all, allowing some resting time (40-45 minutes or up to 24 hours) is ideal.
How much salt should you use for prime rib?
A general guideline is to use about 1 teaspoon of kosher salt per pound of prime rib. Kosher salt is recommended since the larger grains distribute nicely over the meat.
For a 4-5 pound prime rib, you would use about 4-5 teaspoons of kosher salt. Apply the salt evenly over all surfaces of the meat before letting it rest.
If using regular table salt, cut the amount in half since it is much finer. You can always season with more salt after roasting if needed.
Should you use other seasonings on prime rib?
While salt is the most important seasoning for prime rib, you can certainly use other seasonings to complement the flavor:
- Pepper – Freshly cracked black pepper adds spice and flavor. Apply it along with the salt.
- Herbs – Rosemary, thyme and sage pair well with beef. Rub dried herbs into the salt mixture.
- Spices – Onion powder, garlic powder and paprika can provide depth. Use sparingly.
- Oil – Rubbing a thin layer of olive oil or avocado oil ensures the seasonings stick.
Keep additional seasonings minimal since you don’t want to overpower the natural flavor of the prime rib. A simple sprinkle of pepper and herbs is usually sufficient.
Should you salt prime rib after cooking?
Once the prime rib is cooked and rested, you’ll want to slice it and serve it. At this point, you can season it again with salt and pepper as desired. Serving the prime rib au jus (with the juices) provides additional seasoning as well.
Salting after slicing allows guests to salt to their taste and accounts for any variation in the initial salting.
Tips for salting prime rib
Here are some tips for properly salting prime rib before roasting:
- Remove the prime rib from the fridge and let it sit at room temperature for 1-2 hours before salting. The salt will better penetrate room temp meat.
- Pat the prime rib completely dry with paper towels before seasoning.
- Apply the salt evenly over all surfaces – top, bottom and sides. Rub it in well.
- Optional – Sprinkle pepper, herbs, oil or other seasonings over the salt. Rub into the meat.
- Let the salted prime rib rest on a wire rack over a sheet pan in the fridge for 40-45 minutes up to 24 hours.
- Roast the prime rib according to your recipe. The salting time is in addition to general roasting time.
- Once roasted, let the prime rib rest for 15-30 minutes before slicing and serving.
Conclusion
Salting prime rib before roasting is highly recommended by chefs and recipes to enhance tenderness, flavor and crust formation. Apply 1 teaspoon kosher salt per pound evenly over the meat and let rest anywhere from 40 minutes to 24 hours before cooking. Use pepper and herbs to complement the saltiness as desired. This simple seasoning will take your prime rib to the next level!