When cooking a celebratory roast like prime rib for a special occasion, you want to be sure you get it just right. Perfectly roasted prime rib should have a savory, deeply browned crust encapsulating a rosy, tender, juicy interior. There are varying schools of thought on what steps you should take to achieve prime rib perfection. One point of debate is whether or not you should rub the exterior of the roast with spices and let it rest overnight before cooking. Here, we’ll go over the pros and cons of rubbing your prime rib the night before to help you determine if it’s the right move for your holiday centerpiece.
What does “rubbing” a prime rib mean?
Rubbing a prime rib roast refers to coating the exterior all over with a mixture of spices, herbs, oil, and sometimes salt. A typical prime rib rub may contain ingredients like:
- Kosher salt or sea salt
- Black pepper
- Granulated garlic
- Rosemary
- Thyme
- Crushed red pepper flakes
- Brown sugar or maple syrup
- Olive oil or avocado oil
You carefully pat the dry rub all over the roast until it’s fully coated. Then, you wrap it up and let it rest in the fridge overnight. The salt and spice mix penetrates the meat, seasoning it throughout while also helping draw out moisture for a caramelized crust when cooked.
Does letting a prime rib rest overnight make a difference?
Letting a primed and rubbed prime rib rest in the fridge overnight before roasting can definitely have an impact on the final results. Here are some of the key ways it makes a difference:
Enhanced flavor throughout
Letting a seasoned prime rib rest overnight allows time for the salt, spices, and herbs to permeate deep into the meat. This seasons it evenly from the exterior to the center. The flavors have time to meld and marry as well. Overall, you get a roast that is bursting with well-balanced, deeply integrated spice flavor.
Improved moisture
Salt helps draw moisture out of meat through osmosis. An overnight rest allows enough time for the salt to pull moisture out of the roast while still retaining plenty of juiciness inside. This moisture migrates to the surface and helps achieve a crispy, flavorful crust when roasted.
Tenderized texture
The salt also begins to break down some of the muscle fibers in the meat through the process of denaturation. This makes the prime rib more tender and easily chewable after cooking.
Reduced cooking time
Seasoning and salting the prime rib in advance helps cut down on roasting time. The salt slightly cures the meat while drying out the exterior. This means less time in the oven to reach the ideal internal temperature.
More relaxed cooking
Preparing the prime rib the night before means your cooking timeline on the big day is freed up. No need to budget extra time to season and let the roast rest before throwing it in the oven. You can sleep in a bit later and have one less thing to worry about.
What’s the best way to rub a prime rib for overnight resting?
To maximize the benefits of letting your prime rib rest overnight after rubbing, follow these tips:
1. Start with a great cut of meat
Look for a prime rib roast that is evenly shaped and nicely marbled throughout for tenderness and a balance of meat and fat flavors.
2. Thoroughly pat the roast dry
Make sure all surfaces are dried well with paper towels so the seasoning adheres properly.
3. Generously apply the rub
Coat every inch of the roast’s exterior with a thick, even layer of dry rub. Gently press to help it adhere.
4. Wrap tightly
After seasoning, wrap the prime rib very tightly in plastic wrap to seal in moisture and flavors.
5. Refrigerate overnight
Let rest in the back of the fridge for 8-24 hours. Longer equals more tender and savory.
6. Remove rub before cooking
Unwrap and scrape off the dried rub mixture before placing the prime rib in the oven.
What ingredients make a great prime rib rub?
You can buy pre-made prime rib rubs, but making your own lets you customize the flavors exactly how you want them. Here are some prime rib spices to include:
Salt
Kosher or sea salt for drawing out moisture and penetration of flavor. Use about 1 tbsp per 3-4 lbs of meat.
Pepper
Freshly cracked black pepper provides essential seasoning and bite.
Garlic
Granulated or powdered garlic builds rich umami flavor.
Rosemary
The piney fragrance of dried rosemary is a perfect pairing with beef.
Thyme
Earthy thyme complements and rounds out the other seasonings.
Red pepper
A touch of crushed red pepper flakes brings subtle heat.
Sugar
Brown sugar or maple syrup helps form a caramelized crust.
Should you make the rub the night before too?
Preparing your homemade prime rib rub in advance is ideal as well. This gives time for the dried herbs and spices to hydrate and fully develop their flavors. To make ahead:
- Combine all dry ingredients in a small bowl and stir to integrate.
- Transfer to an airtight container like a jar with a lid.
- Store in a cool, dark place away from light for up to 1 month.
Give the rub one final stir before using to redistribute any settled ingredients and bring out aromas.
Do you need to let it rest again after cooking?
Yes, you should let your prime rib roast rest for 15-30 minutes after removing it from the oven and before slicing and serving. This finishing rest allows the juices to redistribute so they don’t run out when you cut into it. The meat fibers also relax after cooking, making the prime rib even more tender.
Conclusion
Seasoning your prime rib the night before and letting it rest in the fridge overnight can help take your celebratory roast to the next level. The salt and spice rub has enough time to really permeate and flavor the meat while tenderizing the texture. An overnight rest also helps achieve a crispy exterior crust and uniformly rosy interior with concentrated beefy flavor. Just be sure to scrape off the excess rub before cooking. Starting out with a great cut of meat and homemade rub makes a big difference too. Follow these tips for your best prime rib yet.