Introduction: Lawry’s and Prime Rib
Lawry’s is a well-known restaurant chain that first opened in Beverly Hills, California in 1938. They are famous for their prime rib, which has been a staple on their menu ever since. Prime rib is a cut of beef that comes from the rib section of the cow and is known for its tenderness and rich flavor. Lawry’s has perfected the art of cooking prime rib, and their recipe is highly sought after by those looking to recreate this classic dish at home.
The Traditional Cooking Method
Lawry’s uses the traditional method of cooking prime rib, which involves slow roasting the meat in the oven. This method allows the meat to cook evenly and develop a crust on the outside while remaining tender and juicy on the inside. The key to this method is to cook the meat at a low temperature for a long period of time to ensure that it is cooked through but not overcooked.
The Importance of the Cut
The cut of meat used for prime rib is crucial to the success of the dish. Lawry’s uses only the highest quality beef, specifically USDA Prime, which is the highest grade of beef available. This ensures that the meat is tender, juicy, and flavorful. The cut of meat also plays a role in how the meat is cooked, as different cuts may require different cooking methods to achieve the desired result.
Preparing the Prime Rib
Before cooking the prime rib, Lawry’s prepares the meat by trimming any excess fat and seasoning it with their signature blend of herbs and spices. This seasoning blend is a closely guarded secret, but it is known to include garlic, thyme, and rosemary, among other ingredients. The seasoning is applied generously to the meat to ensure that it is well-flavored throughout.
The Secret Ingredient
One of the secrets to Lawry’s perfectly cooked prime rib is their use of a special ingredient: seasoned salt. This salt blend, which is also a closely guarded secret, is used to add flavor and enhance the crust that forms on the outside of the meat during cooking. The seasoned salt is applied to the meat before cooking and helps to create that signature Lawry’s flavor.
How the Meat is Cooked
Lawry’s slow roasts the prime rib in the oven for several hours until it is cooked to perfection. The meat is placed on a rack in a roasting pan and cooked at a low temperature to ensure that it cooks evenly. During cooking, the meat is basted with its own juices to keep it moist and flavorful.
Cooking Time and Temperature
The cooking time and temperature for Lawry’s prime rib varies depending on the size of the cut. Generally, a 4-5 pound prime rib will take around 2.5-3 hours to cook at 325°F. It is important to use a meat thermometer to check the internal temperature of the meat and ensure that it is cooked to the desired level of doneness.
Basting and Resting
During cooking, Lawry’s bastes the prime rib with its own juices to keep it moist and flavorful. Once the meat is cooked, it is important to let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
Carving the Prime Rib
To carve the prime rib, Lawry’s recommends slicing it against the grain into thick, juicy slices. The bone can be removed or left intact, depending on personal preference. It is important to use a sharp knife to ensure clean, even slices.
Serving Suggestions
Lawry’s prime rib is typically served with a side of creamy horseradish sauce and au jus, which is a rich, flavorful beef broth. Other popular side dishes include mashed potatoes, roasted vegetables, and a variety of salads.
Conclusion: Perfectly Cooked Prime Rib
Lawry’s has perfected the art of cooking prime rib, and their recipe is a closely guarded secret. However, by following some of the key principles outlined in this article, it is possible to recreate their signature dish at home. The key is to use only the highest quality beef, season it generously, and cook it slowly at a low temperature to ensure that it is tender, juicy, and full of flavor.
Recipe for Lawry’s Prime Rib at Home
Ingredients:
- 1 (4-5 pound) prime rib roast
- Lawry’s seasoned salt
- Lawry’s signature seasoning blend
- Creamy horseradish sauce
- Au jus
Instructions:
- Preheat oven to 325°F.
- Trim any excess fat from the prime rib and season generously with Lawry’s seasoned salt and signature seasoning blend.
- Place the meat on a rack in a roasting pan and cook for 2.5-3 hours, basting with its own juices every 30 minutes.
- Use a meat thermometer to check the internal temperature of the meat and ensure that it is cooked to the desired level of doneness.
- Remove the meat from the oven and let it rest for 15-20 minutes before carving.
- Slice the meat against the grain into thick, juicy slices and serve with creamy horseradish sauce and au jus.
