Cooking Prime Rib On The Stove – It’s Easier Than You Think!

Prime rib is a culinary masterpiece, a succulent and flavorful cut of beef that is often associated with special occasions. While traditionally cooked in the oven, many home cooks wonder if it is possible to achieve the same level of excellence on the stovetop. The answer is a resounding yes! With the right technique and a few essential tools, you can create a mouthwatering prime rib on your stovetop that will rival any oven-roasted counterpart.

Choosing the Perfect Cut of Prime Rib

The key to a successful prime rib experience lies in selecting the right cut of meat. Prime rib is cut from the rib section of a steer, and it is known for its abundant marbling and rich flavor. When choosing a prime rib roast for stovetop cooking, look for a cut that is at least 3 inches thick and well-marbled. The ideal weight for a stovetop prime rib is between 3 and 5 pounds.

Preparing the Prime Rib for Stovetop Cooking

Once you have selected your prime rib roast, it is time to prepare it for cooking. Remove the roast from the refrigerator and allow it to come to room temperature for about 30 minutes. This will help the meat cook more evenly.

Pat the roast dry with paper towels. Season it generously with salt and pepper, or your favorite blend of herbs and spices. You can also rub the roast with a mixture of olive oil and garlic for extra flavor.

Choosing the Right Pan for Stovetop Prime Rib

The choice of pan is crucial for successful stovetop prime rib cooking. A heavy-bottomed pan with a lid is essential for achieving even heat distribution and preventing the meat from scorching. A Dutch oven or a large skillet with high sides is ideal.

Searing the Prime Rib

Preheat your chosen pan over medium-high heat. Add a tablespoon of olive oil or butter to the pan and swirl to coat the bottom. Once the oil is shimmering, carefully place the prime rib roast in the pan. Sear the roast for 5-7 minutes per side, or until it is evenly browned.

Roasting the Prime Rib

After searing, reduce the heat to medium-low. Add 1 cup of beef broth or water to the pan. Cover the pan and cook the prime rib for 15-20 minutes per pound, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:

• Rare: 125-130°F
• Medium-rare: 130-135°F
• Medium: 135-140°F
• Medium-well: 140-145°F
• Well-done: 145°F and above

Resting the Prime Rib

Once the prime rib reaches your desired doneness, remove it from the pan and let it rest for 15-20 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Carving and Serving the Prime Rib

Use a sharp carving knife to slice the prime rib against the grain. Serve the slices with your favorite sides, such as mashed potatoes, roasted vegetables, or a creamy horseradish sauce.

Variations and Enhancements

• Prime Rib with Herbs: Add fresh herbs like rosemary, thyme, or oregano to the pan along with the beef broth for extra flavor.
• Garlic-Crusted Prime Rib: Rub the prime rib with a paste made from minced garlic, olive oil, and salt before searing.
• Reverse-Seared Prime Rib: Cook the prime rib in a low oven (250°F) for 2-3 hours, then sear it in a hot skillet to finish.
• Sous Vide Prime Rib: Cook the prime rib in a vacuum-sealed bag in a water bath set to your desired doneness, then sear it briefly on the stovetop.

Popular Questions

1. Can I use a different type of pan for stovetop prime rib?

Yes, you can use a large skillet or a roasting pan with a lid if you do not have a Dutch oven. However, a Dutch oven is ideal because it provides even heat distribution and prevents splattering.

2. How can I prevent the prime rib from scorching?

Preheat the pan over medium-high heat before adding the oil or butter. This will create a hot surface that will quickly sear the meat and prevent it from sticking.

3. What if I don’t have a meat thermometer?

You can use the touch test to estimate the doneness of the prime rib. Rare will feel soft and yielding, medium-rare will feel slightly firmer, and well-done will feel firm to the touch.

4. How can I reheat leftover prime rib?

To reheat leftover prime rib, slice it thin and heat it in a skillet over medium heat. You can also reheat the prime rib in the oven at 350°F for 15-20 minutes, or until warmed through.

5. What are the best side dishes for prime rib?

Classic side dishes for prime rib include mashed potatoes, roasted vegetables, creamed spinach, and Yorkshire pudding.