Sharing our Prime Secret

We’re a steak restaurant, so we can’t be intimidated by the king of beef.

At John & Tony’s Italian Steakhouse, we’ve perfected prime rib and serve up the delicious dish daily for dinner on our fine dining menu in 10, 16 and 22 ounce cuts. Chef Carlos Hernandez has perfected the recipe and shares his tips for making prime rib at home, because we recognize that even with our extensive restaurant dinner menu, you can’t dine at John and Tony’s Italian Steakhouse every night of the week.

Pick the most prime, prime rib. There should be an abundance of marbling throughout the meat, and while it’s easier to control doneness with larger cuts, two-bone roast are available for smaller groups.

Clean up the roast. But remember, the fat is what gives the prime rib its flavor and only needs to be removed when more than an inch thick. Remove the underlying rib bones before roasting and then reattach with kitchen string so you can maintain the flavor while avoiding a carving catastrophe.

Cook it low and slow. After a simple seasoning of salt and pepper, cook the prime rib for over 4 hours at 225˚. For a rare prime rib, look for an internal temperature in the thickest part of the roast at about 110˚-115˚ (125˚-130˚ for medium).

Let the roast rest. The most important part of the prime rib cooking process is covering the roast with aluminum foil and allowing it to rest after removing from the oven for about 20 minutes.

Carving with care. After you’ve allowed the meat to rest, remove the side “feather” bones, string and rib bones. Cut the meat across the grain in about ¼ to ½ inch thick pieces.

Now that we’ve prepped you, there’s no need to be intimidated by cooking with this choice cut of meat. If you need a refresher, come dine at John & Tony’s and try the prime rib with our au jus (made from the drippings from the pan), garlic mashed potatoes, and steamed broccoli.