Korean-Style Prime Rib
Korean-Style Prime Rib
Ingredients
For the Prime Rib
- 4 pounds American Wagyu prime rib, bone-in, tied with butcher's twine
For the Wet Marinade/Paste
- 1/2 cup garlic, peeled
- 1/4 cup black garlic, peeled
- 2 tablespoons Koji salt
- 1 tablespoon Korean hot mustard
- 1/4 cup water
For the Dry Rub/Seasoning
- 1 tablespoon red Sichuan peppercorns
- 1 tablespoon white peppercorns
- 1 tablespoon pink peppercorns
- 1 tablespoon green Sichuan peppercorns
- 1 tablespoon black peppercorns
- 1/4 cup shio kombu, dried seaweed, finely chopped
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
For Searing
- 1/4 cup beef fat, smoking hot
Instructions
- 1
Place the American Wagyu prime rib on a wire rack set inside a baking sheet. Transfer to the refrigerator, uncovered, and air-dry for 48 hours. This step is crucial for developing a crispy crust.
⏱️ 5 min
- 2
Prepare the wet marinade: In a bowl, combine the peeled regular garlic, peeled black garlic, Koji salt, and Korean hot mustard. Add water and use an immersion blender to blend until a smooth, thick paste is formed. Alternatively, use a food processor.
⏱️ 15 min
- 3
After the 48-hour air-drying period, remove the prime rib from the refrigerator. Generously coat the entire prime rib with the prepared wet marinade paste, ensuring all surfaces are covered.
⏱️ 10 min
- 4
Return the prime rib to the wire rack on the baking sheet and place it back in the refrigerator, uncovered, for another 24 hours to allow the marinade to penetrate and the surface to continue drying.
⏱️ 5 min
- 5
Prepare the dry rub: In a spice grinder or mortar and pestle, combine the red Sichuan peppercorns, white peppercorns, pink peppercorns, green Sichuan peppercorns, and black peppercorns. Grind until finely crushed. Transfer to a small bowl and mix in the finely chopped shio kombu, white sugar, and brown sugar.
⏱️ 10 min
- 6
After the second refrigeration period, remove the prime rib. Pat any excess moisture from the surface with paper towels, then evenly apply the dry rub mixture over the entire prime rib, pressing gently to adhere.
⏱️ 5 min
- 7
Preheat your oven to 250°F (120°C). Place the prime rib on the wire rack in the baking sheet. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
⏱️ 10 min•🌡️ 250
- 8
Roast the prime rib in the preheated oven for approximately 3 to 4 hours, or until the internal temperature reaches 120-125°F (49-52°C) for rare, or 130-135°F (54-57°C) for medium-rare. This is a low-and-slow cooking method.
⏱️ 240 min•🌡️ 250
- 9
Once the desired internal temperature is reached, remove the prime rib from the oven. Tent loosely with foil and let it rest for at least 30 minutes. This allows the juices to redistribute.
⏱️ 30 min
- 10
For the final sear, heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking. Add the smoking hot beef fat. Carefully place the rested prime rib into the hot fat and sear each side for 2-3 minutes, until a deep, caramelized crust forms. Use tongs to sear all sides, including the ends.
⏱️ 10 min
- 11
Remove the seared prime rib from the skillet. Let it rest for another 10-15 minutes before carving against the grain. Serve immediately and enjoy!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Korean-Style Prime Rib
Ingredients
For the Prime Rib
- 4 pounds American Wagyu prime rib, bone-in, tied with butcher's twine
For the Wet Marinade/Paste
- 1/2 cup garlic, peeled
- 1/4 cup black garlic, peeled
- 2 tablespoons Koji salt
- 1 tablespoon Korean hot mustard
- 1/4 cup water
For the Dry Rub/Seasoning
- 1 tablespoon red Sichuan peppercorns
- 1 tablespoon white peppercorns
- 1 tablespoon pink peppercorns
- 1 tablespoon green Sichuan peppercorns
- 1 tablespoon black peppercorns
- 1/4 cup shio kombu, dried seaweed, finely chopped
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
For Searing
- 1/4 cup beef fat, smoking hot
Instructions
- 1
Place the American Wagyu prime rib on a wire rack set inside a baking sheet. Transfer to the refrigerator, uncovered, and air-dry for 48 hours. This step is crucial for developing a crispy crust.
⏱️ 5 min - 2
Prepare the wet marinade: In a bowl, combine the peeled regular garlic, peeled black garlic, Koji salt, and Korean hot mustard. Add water and use an immersion blender to blend until a smooth, thick paste is formed. Alternatively, use a food processor.
⏱️ 15 min - 3
After the 48-hour air-drying period, remove the prime rib from the refrigerator. Generously coat the entire prime rib with the prepared wet marinade paste, ensuring all surfaces are covered.
⏱️ 10 min - 4
Return the prime rib to the wire rack on the baking sheet and place it back in the refrigerator, uncovered, for another 24 hours to allow the marinade to penetrate and the surface to continue drying.
⏱️ 5 min - 5
Prepare the dry rub: In a spice grinder or mortar and pestle, combine the red Sichuan peppercorns, white peppercorns, pink peppercorns, green Sichuan peppercorns, and black peppercorns. Grind until finely crushed. Transfer to a small bowl and mix in the finely chopped shio kombu, white sugar, and brown sugar.
⏱️ 10 min - 6
After the second refrigeration period, remove the prime rib. Pat any excess moisture from the surface with paper towels, then evenly apply the dry rub mixture over the entire prime rib, pressing gently to adhere.
⏱️ 5 min - 7
Preheat your oven to 250°F (120°C). Place the prime rib on the wire rack in the baking sheet. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
⏱️ 10 min•🌡️ 250 - 8
Roast the prime rib in the preheated oven for approximately 3 to 4 hours, or until the internal temperature reaches 120-125°F (49-52°C) for rare, or 130-135°F (54-57°C) for medium-rare. This is a low-and-slow cooking method.
⏱️ 240 min•🌡️ 250 - 9
Once the desired internal temperature is reached, remove the prime rib from the oven. Tent loosely with foil and let it rest for at least 30 minutes. This allows the juices to redistribute.
⏱️ 30 min - 10
For the final sear, heat a large cast-iron skillet or heavy-bottomed pan over high heat until smoking. Add the smoking hot beef fat. Carefully place the rested prime rib into the hot fat and sear each side for 2-3 minutes, until a deep, caramelized crust forms. Use tongs to sear all sides, including the ends.
⏱️ 10 min - 11
Remove the seared prime rib from the skillet. Let it rest for another 10-15 minutes before carving against the grain. Serve immediately and enjoy!
⏱️ 15 min