Prime Rib

Originally published on June 5, 2012

So it’s a prime rib recipe; what could be bad? Nothing, if you don’t just treat it like any other rib and make the mistake of just putting it in the oven. So that being said, and everyone agreeing that prime rib is delicious, here are a few facts about this coveted cut of beef:

  • Not just any ol’ rib gets to be called “prime rib.” These ribs have to come from ribs 6-12 on the cow. (No joke!) It’s actually this cut from which the roast gets its name. Unlike many think, it’s not due to any federal standards or grading systems.
  • When buying prime rib, you should look for meat that is very red and vibrant in colour, and that has milky white marbling throughout. That marbling is the beef’s fat. It’s what gives prime rib its flavour, and what you’re paying the big bucks for!
  • Lots of people like to highly recommend buying a meat thermometer specifically for prime rib. I personally think it’s just one more place for all those delicious juices to leak out.
  • Using the ‘jus,’ or the pan drippings, is also popular to make a gravy after mixing in some flour. I think the dripping and juices are liquid gold, and don’t recommend toying with them.
  • “Do not serve prime rib well done. Fry a chicken if you think pink meat is gross.” – Unknown
  • April 27 is National Prime Rib Day.


1 standing rib roast, 3 to 5 ribs (about 2 people per rib)
Freshly ground black pepper 


1.) Remove roast from the refrigerator, wrapped, for at least 3 hours before cooking, long enough to bring it to room temperature.

2.) Preheat the oven to 500 degrees Fahrenheit and generously sprinkle entire roast with salt and pepper. Place the roast, fat side up (or resting on the ribs) in a roasting pan and place in the oven.

3.) Allow the meat to cook for 15 minutes in the extremely hot oven and then, without opening the oven door, reduce the heat to 325 degrees Fahrenheit. Roast for 15-17 minutes per pound for medium rare; 13-15 per pound for rare. When finished, a meat thermometer inserted into the meat (but not near the bone) should read 110-115 degrees Fahrenheit for rare; and 115-120 degrees Fahrenheit for medium rare.

4.) Once meat has achieved desired temperature remove from oven, place on carving board, and cover with aluminum foil. Allow to rest for 20 minutes.

5.) After resting, cut strings from meat and slice the ribs away with one smooth cut. Carve the meat, about 1/4-1/2′ thick.

6.) Serve and enjoy!