We use the word \"prime rib\" to describe this cut that we also refer to as a standing rib roast. Technically speaking it's only prime rib if it's USDA prime grade beef. In this post we are going to look at where you can get prime graded beef as well as choice beef and ungraded beef.
Trader Joe's sells a USDA Choice Boneless Prime Rib Roast. The name prime is in the roast but its actually choice beef. They aren't hiding that it's not prime beef, but it just showcases you got to read all the packaging and look for the shield if you really want prime beef.
Prime graded rib roasts are far less common than choice. For this list we are going to look at where you can get any grade standing rib roast or rib eye roast. You don't need to go to a higher-end grocery stores to find one. Here is a list of the best places to find it for Christmas.
This is a great thing to keep in mind if you are buying form a smaller source. Read up about them. See how they raise their animals. You may find that you don't need that prime graded beef to be happy!
For high quality you might want to consider a local butcher shop. Many will allow you to special order ahead of time so you can be sure to get what you want. Also might be a good option if you are looking for a roast outside the Christmas season where it's harder to find in most grocery stores.
Quality of the meat does matter but so does cooking method. If you don't have a good method it won't matter what you buy. I prefer low and slow methods either in the oven or via sous vide. A good meat thermometer is key to making sure it's done to the prefect temperature. Don't just rely on time.
I love to watch you cook it inspires me to want to do more recipes. I love your kitchen and you mentioned the dish soap you use and I just had to get some. It smells so good. I would like to know what meat thermometer you use
Do you want to really impress a hungry crowd Are you ready for jaws to drop at the dining table Purchase a bone-in prime rib! Not only will a bone-in cut result in a juicier and more flavorful dish, it also offers an aesthetically lavish presentation.
Feeling extra confident with your knife skills To save a little money at the store by doing some of your own butchering at home, read our guide on how to debone, roll, and tie your cut of prime rib. This article also explains how to remove excess fat.
Speak to the butcher at your local market to ensure you are purchasing the cut of meat you were intending to buy. When you ask the butcher for prime rib, they will most often assume you are strictly speaking about the cut of meat, and not referencing the quality grade.
Before seasoning, remove the meat from its original packaging, discarding any excess juices. Loosely cover the meat in plastic wrap or aluminum foil, place it on a large rimmed baking sheet, and allow it to come to room temperature before cooking.
This method of cooking meat at a high temperature for a short period of time in the oven to begin is referred to as oven-searing, which is a different method compared to searing food in a pan.
It is important to note that this initial checkpoint for an 8-pound bone-in cut as well as the total cook time will need to be pushed back depending on the weight of your roast and what your ideal level of doneness is. Estimate with the following amounts of time per pound, and start checking for doneness about 10 minutes before you expect the roast to hit your intended range:
These temperatures may be lower than you would expect, but keep in mind that there will be continued carryover cooking that raises the temperature 5 to 10F after the roast is removed from the oven and allowed to rest.
Note: Boneless rib roasts will cook in a shorter period of time than bone-in selections. Because the bone acts as an insulator around the surrounding meat, it affects the distribution of heat as the beef is cooking, taking longer to reach your desired temperature.
With a carving knife, cut the roast into 1/2-inch-thick slices, going against the grain and using the bones as your guidelines for where to cut. If you chose a boneless roast, you can use a ruler to help you get the most precisely measured and even cuts for each serving.
If you prefer the natural simplicity of the meat itself, let its true beefy flavors shine loud and proud by only choosing to serve your perfectly cooked roast with homemade au jus, the liquidy conglomeration of all your hard work.
What type of thermometer do you have, Joan Though some types may have a probe that can be inserted and kept in the oven throughout the duration of cooking, most meat thermometers are are not meant for continual use inside the oven. Rather, they are typically used to check the doneness of a roast after it is removed from the oven. Using the average time range indicated in a recipe, you would then pull the roast out, quickly close the door to keep the heat inside, check the temperature, and place it back in the oven again as needed.
If you buy a bone-in prime rib you should ask the butcher to cut the bone off and tie it to the roast for you. My local butcher does this without asking, but ask them just in case. This way you can cook the bones with the meat: they make a nice rack for the meat to sit on, but then you can easily remove them before carving the roast.
Start by cooking your prime rib at 500F for 15 minutes and then lower the oven temperature to 325 F and cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib.
1. Let it rest. Remove your prime rib from the refrigerator about 1 hour before cooking to give it time to come to room temperature. Season it with a little bit of salt and cover it lightly with plastic wrap while is rests.
3. Cook the boneless or bone-in prime rib at 500 degrees for 15 minutes and then reduce the oven temperature to 325 degrees and continue cooking until the meat is 5-10 degrees away from the desired doneness temperature (see cooking temperature guidelines above or below in the recipe card).
SEVERAL MORE IN THIS SERIES. Roasted prime rib cooked medium rare and juicy. Also known as a standing rib roast; this is the cut from which ribeye steaks are made. Wine glasses and bottle in background. Shallow DOF.
This traditional holiday dinner main is expensive, so we want to make sure you cook it right. That's why we put together a very comprehensive guide on everything you need to know about prime rib, from choosing your roast to slicing it. Right this way for a glorious, impressive standing rib roast at the center of your table.
Prime rib is a large cut of beef with seven rib bones attached. When a side of beef is broken down, it's cut into nine pieces; each piece is called a primal cut. Prime rib is one of the nine pieces; chuck and loin are two of the other cuts. Prime rib comes from the 6th through the 12th ribs of the cow (and is not to be confused with Prime cuts of beef, a grade given by the USDA to beef with abundant marbling). For more detailed information on buying prime rib, check out What Cut of Steak Is Prime Rib.
Standing rib roast is another name for prime rib. The meat is still on the rib bones, which rest on the roasting pan, insulating the meat as it cooks. When cooked, the roast appears to stand on the ribs. To put it in perspective: prime rib is the beef version of rack of lamb.
A roast is a large cut of meat: it needs more seasoning than you might expect. Season it generously with kosher salt the day before roasting it and let it sit in the fridge uncovered overnight. When you take it out of the fridge before roasting, add pepper and any additional herbs. If you'd like, you can use the tip of a paring knife to shove thin slivers of garlic into the roast to perfume it as it cooks.
Using an instant read thermometer, take the temperature of your roast at its very center, being sure to avoid bone or fat at the tip of the thermometer. Remove the prime rib from the oven when the thermometer measures 5 degrees below your desired level of doneness. Tent it with foil and let it rest 15 to 20 minutes; the carry-over cooking will bring it up 5 degrees.
Here, one of the most classic ways to cook prime rib: the reverse sear method. You'll cook the prime rib low and slow in the oven, then crank up the heat at the end to achieve a crisp outside. This method has several advantages: the prime rib loses less juice to the bottom of the roasting pan and it cooks evenly all the way through.
Slicing a boneless prime rib roast is easy: get a long-ish sharp knife and slice, applying pressure on the forward cutting motion but not on the backward motion to achieve smooth beautiful slices (instead of the raggedy ones you'd get from sawing). Aim for 1/2-inch-thick slices.
This recipe calls for an entire rib eye roast cut in half. That give you options: make only half if you have fewer than 8 to 10 guests. Or make the entire roast and cook each half to a different doneness: one to medium rare and one to medium.
The prime rib that I made here was about 6 lbs, which means it was a 2 hour cook time plus 3 hours for everything else. It squarely hit the 5 hour mark from taking it out of the fridge to the first bite. 59ce067264