Prime Rib

Prime rib, also known as a standing rib roast, is a beautifully marbled and flavorful cut from the rib section of the cow. It is known for its tender, juicy texture and rich, beefy taste, making it a top choice for holiday feasts and special occasions. A whole prime rib consists of 6-7 ribs and can weigh between 12-16 pounds, but it is often sold in smaller portions.

HOW TO COOK:

Preparation

1. Choose the Right Cut

• Bone-in prime rib retains more moisture and flavor, while boneless is easier to carve.
• Plan on about 1 pound per person (or ½ pound per person if serving sides).

2. Seasoning (Best if Done a Day Ahead)

• Generously season with kosher salt, black pepper, garlic powder, and herbs like rosemary and thyme.
• Rub with olive oil or butter for extra richness.
• For deeper flavor, refrigerate uncovered overnight to dry-brine.

Cooking Methods

1. Oven-Roasted (Best for Traditional Prime Rib)

Slow Roast with Reverse Sear (Best for Even Cooking)

• Preheat oven to 250°F (120°C).
• Place the roast fat-side up on a rack in a roasting pan.
• Insert a meat thermometer into the thickest part of the roast.
• Roast low and slow until internal temperature reaches:
  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C) (This can take 3-4 hours depending on roast size.)
• Remove from oven and let rest for 30-45 minutes.
• Crank the oven to 500°F (260°C) and roast for 10-15 minutes until the exterior forms a deep brown crust.
• Rest again for 10 minutes before slicing.

Traditional Roasting (Higher Heat Start)

• Preheat oven to 450°F (230°C).
• Roast for 20 minutes at high heat to create a crust.
• Lower oven temperature to 325°F (160°C) and cook until desired doneness (see temperature guide above).
• Rest for at least 20 minutes before slicing.

2. Grilling (Best for Smoky Flavor)

• Preheat the grill to indirect medium heat (around 250°F).
• Sear the roast over direct heat for 3-4 minutes per side.
• Move to indirect heat, close the lid, and cook until the internal temperature reaches your preferred doneness.
• Rest before slicing.

3. Sous Vide (Best for Precise, Edge-to-Edge Doneness)

• Set sous vide machine to the desired final temperature (e.g., 132°F for medium-rare).
• Seal the roast in a vacuum bag with garlic, butter, and herbs.
• Cook for 6-10 hours.
• Remove from the bag and sear in a hot pan or oven at 500°F for 10 minutes.

Serving Suggestions

Slice into thick steaks and serve with horseradish sauce, au jus, or a red wine reduction.

Pair with mashed potatoes, Yorkshire pudding, roasted vegetables, or creamed spinach