“Isn’t this the most beautiful way?”: Juan Arbelaez shares his multi-step technique for an incredible barbecued prime rib!

The only challenge with this repair: not to mess up the cooking. And while the instructions don’t seem complicated, perfect cooking isn’t always easy…

What if the best technique for cooking prime rib is to take your time? To please his community of fans, chef Juan Arbelaez shared on Instagram “one of his favorite ways to cook this iconic piece of summer cuisine.”

As he explains in the caption of his post, the chef is “a little fed up with videos that last 3 seconds where we don’t understand much. So, here is a recipe with the best ingredient: time.” Here’s how to do it!

A successful rib of beef is first and foremost a quality product. The chef therefore advises choosing a “thick” piece of meat that must be seasoned well on both sides. This way, you will create a nice crust on the meat when cooking. The chef also advises letting the rib rest for a few minutes to tenderize it and then preparing the barbecue at the same time. You should obtain “hot but not too powerful embers”.

Brown the meat on both sides, starting with the slice, but be careful, only use tongs: this tool will prevent you from piercing the flesh of the meat, thus releasing the juice it contains.

After this first cooking to brown the outer surfaces, remove the meat from the heat and place it on a cutting board. The chef then advises removing the bone to put it back to grill directly on the heat while preparing the rest. With a good knife, cut the central and circular part of the meat called the nut, following the fat. Remove the latter which you will cut into small pieces to delimit the chain then remove the nerves. The chef explains that it is important to leave the meat near a heat source, but be careful not to put it in direct contact with the flames. To make it more delicious, brown the pieces of fat in a pan and baste your meat that has been recooked with it. We love this little crispy side. All you have to do is serve.