Depending on the size, David Rose’s rule of thumb is allowing a prime rib to thaw in the refrigerator for “at least one day for every four pounds of meat”; the same goes for a large turkey. He also told that taking it out of the fridge and allowing it to get to room temperature before cooking is the key to a perfect roast.
“That is a rookie mistake, because you’ll have inconsistencies in cooking temperature, it’ll take longer to cook, and it won’t get that nice, brown coating on the outside — that delicious GBD (golden brown crust),” he detailed. The chef advised that you set out the prime rib for a minimum of one hour before cooking it, which will allow the temperature to level out for an even cook. After that, you can get to roasting — perhaps taking inspiration from Bobby Flay’s prime rib recipe or our homemade prime rib recipe. Happy cooking!
Keep up with Chef David Rose on Instagram. Check out the Omaha Steaks website to learn more about their offerings.