When we think of Kobe beef, we normally think of steaks, quickly grilled and very rare. If you know your science, you know that Kobe beef has low density fat that melt quickly, so any lengthy cooking results in a dry and touch steak.

How can you roast Kobe meat? Carefully. Here is one recipe to help you along.

 

 

 

Prime Rib Roast

Imagine inviting friends over for Kobe beef prime rib. This simple recipe makes a simple dinner into pure luxury.

You’ll need these following ingredients:

  • 1 (6 POUND) Wagyu prime rib roast
  • 1/3 cup olives
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 3 tablespoons rosemary leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon black cracked pepper

Pat the Kobe prime rib with a paper towel. This is an often neglect step, but an important step. Any meat dried like this will brown better. Also another important step is letting the meat come to room temperature. Cold meat dramatically changes the cooking. Cold meat cooks too quickly on the outside before the inside is done.

While your Kobe prime rib comes to room temperature, preheat the oven to 450 degrees and mix the ingredients together. When the meat is warm and the oven is hot, rub the outside of the Kobe prime rib with the mixture.

Bake the roast for 15 minutes or until the outside of the meat browns. After this, reduce the heat to 350 and cook for another 15 minutes per pound. When done, another vital but often neglected step is required: let the meat rest for 10 minutes, meaning, let it just sit there before you cut it.

The Kobe prime rib will be tender and succulent, almost melting in your mouth like butter. Serve grilled fingerling potatoes with rosemary and olive oil along with sautéed spinach for a class dinner.

 How have you made a Kobe beef roast? What rubs have you used? What other cuts of meat?

Article Comments

  1. By Abdullah

    true, horseradish is amzaing on beef, I remember the first time I saw someone use it. I thought it was weird but I had to try it, and it was win. And yes gravy! Lots of onion and mushroom makes roast beef. These guys are the best, but it was WAY too done for my taste. Roast beef should be pretty rare, red all the way through in my opinion. That’s the way I’m used to eating it. What’s your opinion?

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