Bacon-Wrapped Prime Rib
Bacon-Wrapped Prime Rib is a great way to serve what is already a wonderful cut of meat. It combines the richness of prime rib with the smoky and savory flavors of crispy bacon for an outstanding meal!
About Prime Rib
.Renowned for its tenderness, marbling, and rich flavor, Prime Rib stands out among other cuts of beef as a favorite cut of meat.
Prime Rib, also known as standing rib roast, is taken from the rib section of the cow, typically from ribs six through twelve. This section of the animal is known for its tenderness and generous marbling, which results in a melt-in-your-mouth texture and incredible flavor. As the name suggests, Prime Rib is sourced from prime-grade beef, which represents the highest quality and provides exceptional taste, juiciness, and tenderness.
Comparing Prime Rib to Other Cuts of Beef
Here is how Prime Rib compares to other beef cuts. You can also learn more about Prime Rib here: What cut of steak is Prime Rib?
Ribeye
While both cuts are derived from the rib section, Prime Rib is served as a bone-in roast, while Ribeye is typically served as individual steaks. Ribeye steaks are renowned for their marbling and tenderness, but Prime Rib takes it a step further. The bone-in nature of Prime Rib imparts additional flavor during the cooking process, making it exceptionally juicy and savory.
If you want to make a particularly spectacular Ribeye, try doing a Tomahawk steak. It is a huge cut of ribeye with the entire bone intact. Check out this fabulous smoked tomahawk steak from Cook what You Love for a recipe.
Filet Mignon
Filet Mignon is celebrated for its unmatched tenderness, but it lacks the robust flavor and marbling found in Prime Rib. Prime Rib offers a balance between tenderness and flavor, making it a prime choice for those seeking a luxurious dining experience.
New York Strip
New York Strip, also known as strip steak or sirloin steak, is a popular choice for steak lovers. It boasts a firmer texture and bold beefy flavor. While New York Strip is undeniably delicious, it can’t match the unctuousness and succulence of Prime Rib.
T-Bone
The T-Bone steak combines two cuts—the strip steak and the tenderloin—separated by a bone. While the T-Bone offers the best of both worlds, with one side providing the tenderness of the tenderloin and the other side offering the robust flavor of the strip steak, it still doesn’t rival the all-encompassing magnificence of a perfectly cooked Prime Rib.
Bacon Wrapped Prime Rib
Bacon-wrapped prime rib offers a harmonious combination of two beloved meats, each bringing its unique attributes to the table. Prime rib, known for its tenderness and marbling, is revered for its rich, beefy flavor. The addition of bacon amplifies the taste profile, infusing the meat with smoky, salty notes and creating a delectable contrast of textures. As the bacon cooks, its fat renders, basting the prime rib from within and ensuring a moist and juicy end result.
How to Make Bacon Wrapped Prime Rib
To create the perfect bacon-wrapped prime rib, the preparation process requires attention to detail. Start by selecting a high-quality prime rib roast from a reputable butcher or grocery store. Opt for a well-marbled cut with a generous fat cap, as this will enhance the flavor and juiciness of the meat.
Once you have your prime rib, season it generously with your preferred blend of herbs and spices. Common choices include garlic powder, rosemary, thyme, salt, and pepper. Allow the roast to sit at room temperature for about an hour to ensure even cooking.
Next comes the star of the show—the bacon. Select thick-cut bacon slices that can envelop the prime rib adequately. Carefully wrap the bacon around the roast, ensuring that it covers the entire surface. Secure the bacon in place using kitchen twine or toothpicks, ensuring it stays intact during cooking.
Preheat your oven to a high temperature, around 450°F (230°C), to achieve a deliciously crispy bacon exterior. Place the bacon-wrapped prime rib on a rack in a roasting pan and insert a meat thermometer into the thickest part of the roast, avoiding contact with the bacon. Roast the prime rib until the thermometer reads your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), while medium should be around 145°F (63°C). Rare 120°F .
Allow the roast to rest for about 15-20 minutes before slicing, which will allow the juices to redistribute and the meat to become more tender. Serve the bacon-wrapped prime rib as the centerpiece of your meal, accompanied by your favorite side dishes.
Serving Bacon Wrapped Prime Rib
Prime Rib is ideal for special occasions or celebratory meals, impressing both family and friends with its mouthwatering presentation and irresistible taste. It pairs beautifully with a variety of accompaniments, such as roasted vegetables, creamy mashed potatoes, homemade bread, or a vibrant salad. For a bunch of great ideas of potato dishes to serve, check out this blogger’s roundup of potato side dishes for steak.
Try pairing it with some of these recipes:
Kartoffelbrot (German Potato Bread)
Below is a you tube video from Tasty of Bacon Wrapped Prime Rib, and also a recipe. I have modified the recipe slightly, which is inspired by the Tasty video!
Video
Bacon-Wrapped Prime Rib Video (from Tasty You tube channel)
Bacon Wrapped Prime Rib Recipe
Bacon-Wrapped Prime Rib
Bacon-Wrapped Prime Rib is a great way to serve what is already a wonderful cut of meat. It combines the richness of prime rib with the smoky and savory flavors of crispy bacon for an outstanding meal!
Ingredients
- 5 lb (2kg) boneless ribeye roast with the fat trimmed
- kosher salt, to taste
- coarse black pepper, to taste
- 1 cup (225g) butter, softened
- 2 tablespoons olive oil
- 7 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon onion powder
- ¼ cup (10g) chives, chopped
- ¼ cup (10g) fresh rosemary, chopped
- ½ cup (110g) brown sugar
- 3 lb (1kg) bacon
- ¼ cup (30g) flour
- 2 cups (480 ml) beef broth or stock
Instructions
- Preheat the oven to 250°F (120°C).
- War the Prime Rib roast to room temperature.
- Place the roast on a greased wire rack set over a baking sheet.
- Rub the roast with olive oil and season well with coarse salt and pepper.
- Roast the Prime Rib for 3 hours, or until the internal temperature reaches at least 125°F (52°C) for medium-rare cooked prime rib. 115-120 for rare.
- Allow the roast cool to room temperature.
- Increase the oven temperature to 450°F (230°C).
- Mix together the butter, garlic, paprika, onion powder, chives, rosemary, brown sugar, salt, and pepper in a medium bowl.
- Rub the butter mixture on the Prime Rib roast.
- On a large piece of parchment paper or plastic wrap, weave together bacon strips until you have a bacon lattice about twice as long and twice as wide as the roast.
- Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
- Return the bacon-wrapped roast to a greased wire rack set over a baking sheet.
- Roast the Prime Rib for 30 minutes, or until the bacon is crispy.
- Remove the roast from the pan and let rest on a cutting board.
- Pour the pan drippings into a medium saucepan over medium heat.
- Add the flour, whisking until there are no lumps and the mixture starts to simmer.
- Add the beef broth and stir until the gravy comes to a boil.
- Remove the pan from the heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch slices, then serve with the gravy
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 203mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 15g
Last Updated on January 23, 2024 by Carleen
