The Art of Perfectly Prepared Prime Rib: Sharps Signature Prime Rib

Image of the Radiant Roaster at Sharps RoastHouse. A large cut of Prime Rib is suspended in the center of the roasting case, tied with twine to a metal rack with chains. The image is glowing red from the roaster light bulbs, which line the back of the case.
Image of a delicious looking meal consisting of a medium rare slice of Prime Rib topped with fresh horseradish and sautéed mushrooms. On the side there is creamy mashed potatoes and steamed broccoli with a small container of au jus, meant for pouring over the meat.

Indulging in a succulent prime rib is an experience that many steak enthusiasts savor. At Sharps, we take pride in serving the finest cuts of Prime Rib, particularly the No. 109 cut, which has earned recognition from the esteemed North American Meat Processors Association. Our commitment to quality is evident from the moment we hand-pick the Hereford Beef, a renowned breed known for its marbling, consistency, and exceptional flavor profiles. Join us as we delve into the meticulous steps we take to ensure our Sharps Signature Prime Rib is a culinary masterpiece.

Step 1: Hand-Picking the Finest Prime Rib To maintain consistency and deliver a tender, evenly pink, and flavorful product, we work closely with our butcher. Each prime rib is hand-picked to ensure it meets our exacting standards in terms of quality, weight, and shape. This careful selection process guarantees that every cut adheres to our vision of excellence.

Following the selection, our butcher proceeds to dry age the prime rib for 28 days. Dry aging is a crucial step that allows the meat fibers to break down, resulting in exceptional tenderness and intensified beefy flavors. On the 28th day, the prime rib undergoes meticulous trimming, leaving just a ¼ inch of fat around the rib. This additional layer of fat enhances the overall flavor as it renders during the cooking process.

Step 2: Dry Brining for Enhanced Flavor To further enhance the taste and texture of our prime rib, we employ a dry brining technique. The entire cut is coated in Kosher salt and left to sit for 12 hours. The salt works its magic by relaxing the meat fibers, resulting in increased tenderness while simultaneously imparting a delightful flavor profile. This crucial step in our process ensures that each bite of our prime rib is packed with delectable nuances.

Step 3: The Radiant Roaster’s Exquisite Touch Our commitment to perfection extends to our custom-designed Radiant Roaster, an exclusive feature of our restaurant. This exceptional cooking apparatus utilizes 64 hot infrared beams to roast the prime rib slowly over a long duration. The result is a tender, juicy, and medium-rare masterpiece, bursting with distinct flavors that set our prime rib apart.

The prime rib spends a total of 16 hours in the Radiant Roaster, allowing the collagen in the meat to break down gradually. This slow-roasting process ensures that the meat retains its tenderness, achieving the desired pink color throughout. Each slice embodies the epitome of a perfectly prepared prime rib.

Step 4: The Final Touches After completing the 16-hour slow-roasting process in the Radiant Roaster, our prime rib undergoes an additional 2 hours in the oven. This step not only finishes the cooking process but also allows the meat to rest, ensuring a consistent pink hue from edge to edge. Our commitment to serving only medium-rare prime rib ensures that each bite is tender and bursting with succulent flavors.

At Sharps, the art of preparing prime rib is a meticulous and time-honored process. From hand-picking the finest Hereford Beef to the patient dry aging, dry brining, and slow roasting in our custom-designed Radiant Roaster, every step is aimed at delivering the pinnacle of prime rib perfection. The result is our Sharps Signature Prime Rib—a culinary masterpiece that satisfies even the most discerning palates. Join us for an unforgettable dining experience where every slice of prime rib is a testament to our dedication and passion for exceptional steak.