This special cut of beef is not like the messy ribs eaten with your hands. Prime rib is one of the most delicious cuts of meat, perfect for special occasions, and cooking it doesn’t require any special skills. This giant cut of meat is not only impressive but also guaranteed to be devoured by your family and friends.
The primary characteristic USDA inspectors look for when assigning beef grades is the amount of fat as well as the age of the cow. It’s always harvested from young, well-fed cattle with an abundance of marbling. Prime beef will be tender, moist, and flavorful. The intramuscular fat, or marbling, is a source of flavor and moisture – the more marbling, the higher grade the meat.
Best Cuts
Prime rib is a large beef cut that includes the 6th to 12th ribs. Sold in sections of 2 to 4 ribs. Ribs 6 to 9 are usually the fattier cut, while ribs 10 to 12 are typically a leaner cut of meat.
The standing rib roast comes from the rib section of the cow and can weigh up to twenty-five pounds, so butchers often cut it in half. The two halves are called the first cut and the second cut. The best cut of prime rib depends on your personal preference for flavor, tenderness, and cooking method.
First Cut: Sometimes labeled the small end or the loin end, comes from the hind of the standing rib roast near the loin. It’s more expensive and generally regarded as the best cut because it has less connective tissue than the second cut making it more tender.
Second Cut: Sometimes labeled the large end, comes from the front end of the standing rib roast near the chuck. It’s slightly tougher and looks less uniform, because it’s fattier than the first cut. Slow roast this cut, and the extra fat provides plenty of moisture and flavor.
Bone in: Provides the most flavor but can be harder to handle. You can only cut slices between the bones. If you don’t intend to use the bones, then this will be more expensive, since you are paying per pound of meat which means you are also paying for the bones. Most professional cooks recommend cooking the roast with the ribs intact to help insulate the meat and keep it moist.
Boneless: The easiest to handle and cook, but a little less impressive. With boneless you will get maximum crust without bones getting in the way and you can slice it to any thickness. This option is more of a fancy roast beef than the impressive prime rib presentation.
Bones Cut Off and Tied Back On: This cut is great for seasoning the meat because you can get under the bone. Many professional cooks advise you to remove the bones in one piece before cooking and then tie the rib plate back in place to get the best of both worlds. Once done cooking simply cut them back off and easily slice. The cooked ribs are excellent for nibbling on.
Prime Rib Prep
You want some fat because it acts as a protective layer that helps keep the meat moist. Trim away any fat that is over an inch thick but don’t trim down to less than a quarter-inch thick. Coat the roast with olive oil before applying the most important seasoning – salt. You can also use a paste of oil, herbs, and spice. The addition of mustard also adds a great depth of flavor.
Cooking Methods
The traditional way of preparing prime rib is to cook until medium rare. There are several methods to cook this large cut of meat. Some prime rib recipes start on high heat then finish lower, some cook at one steady temperature, while others start low then finish high.
In the Oven
Traditional Prime Rib: Best method for larger cuts, 11 pounds or more. Start the roast at 450°F, then lower it to 325°F to finish cooking.
Slow-Roast Prime Rib: Brown the prime rib on the stovetop before cooking it in the oven at a low temperature.
The Sear-Last Prime Rib: Slow roast the rib, let it rest, and then stick it back in the oven at a high temperature immediately before serving.
The Closed-Oven Prime Rib: Best method for smaller cuts, up to eight pounds.
On the Grill
Smoking Prime Rib: Use high heat for a shorter period. Then roast at a low temperature until the desired internal temperature and doneness. This will product that flavorful brown crust on the exterior.
Indirect Grill Method: Set up your grill for indirect grilling and preheat to medium-high, 400°F. Place the prime rib in the center of the grate over the drip pan. Toss a handful of soaked wood chips on the coals.
Reverse-Searing Prime Rib: Gently heat the prime rib to a predetermined temperature, let it rest, then blast the exterior with high heat.
Cooking Time
The length of time to cook prime rib depends on how rare you want the meat. Variables such as the size of the roast, the temperature of the grill, and even the weather can factor into the cooking time. A guideline for smoking prime rib is about 20 minutes per pound at 275°F for rare.
Use an instant-read meat thermometer inserted into the very center of the prime rib through the large end to test for doneness: Remember, the prime rib will continue to cook even after it leaves your cooker and rise an additional 5-10 degrees while resting. Roast until the thermometer registers:
- 115-120°˚F = rare
- 125-130°˚F = medium rare
- 135-140°F = medium
Carve and Serve
Are you ready to carve that beautiful hunk of meat? Always carve against the grain to break up some of the muscle fibers, so the meat will be more tender. Perfectly sliced prime rib should be about ½ -inch thick. You can always slice to your own preference and those of your guests. If your roast is bone-in, stand the rib upright, and follow the curvature of the bones as closely as you can until you cut through the base. Then slice the remaining pieces to your desired thickness.
Traditionally, prime rib is served with au jus sauce. Usually, it’s made with the drippings from the roast which is thickened with flour and seasoned with salt and pepper. You can use store bought beef broth in a pinch.
You should complement this hearty beef flavored prime rib with creamy vegetables, mashed potatoes, and rolls. And don’t forget dessert!
In Closing
Prime rib boasts a decadent, deeply beefy flavor profile thanks to its abundant marbling, resulting in a melt-in-your-mouth tenderness with every bite, enhanced by a perfectly seasoned, smoky crust that delivers a luxurious, buttery texture, making it a standout centerpiece for any occasion.