Pepper Parm Prime Rib | Perfectly Juicy Prime Rib Method | Food Wishes

Hello, this is Chef John from Foodwishes.com with pepper parm prime rib.

That's right, I'm going to show you a super savory way to flavor this special cut of meat, plus, and probably more

importantly, I'm going to give you a bunch of tips and tricks to make sure your prime rib is perfect, no matter how you flavor it.

So if you've had issues in the past, pay attention, since this is

way easier than you think. And to get started, we're going to, of course, need a prime rib, and this one's about five pounds.

And please note, the bones are attached, which is my preference. So that's the

first tip. Get a prime rib with the bone in.

And then the second tip is, make sure your butcher trims off the fat cap, which is usually a couple inches thick across the top and

where the bones meet that main muscle.

All right, I don't mind paying twenty dollars a pound for meat,

but we don't want to be paying twenty dollars a pound for fat we're not going to eat. And

then another issue to deal with is the membrane, which, as you can see, the butcher cut halfway into as they were trimming this.

So I'm actually going to take a nice sharp knife and

finish that cut the rest of the way to the other side, being careful to cut just through the membrane and not too much into the meat.

And then I'm actually going to repeat that cut every inch or inch and

a half all the way across the top.

And the reason we do this, especially that first cut where they only went halfway across, is because that membrane is super tough,

and it really contracts tightly when the meat cooks. And

if we had left that first one half cut.

Our prime rib could have baked up into a weird shape, which could have affected the crust, and our prime rib could actually have fallen over.

So, for a better presentation and