About the Cut
Cut from the rib primal, prime rib is richly marbled and built for roasting. The fat cap and internal marbling baste the meat naturally as it cooks, creating tenderness and depth.
This is a roast meant for the center of the table. Fuller beef flavor, Properly rested, Carved with intention.
How to Cook It Properly
Preparation
- Remove from refrigeration 1–2 hours before roasting
- Pat completely dry
- Season generously with kosher salt and pepper
- Optional: tie with butcher’s twine for even cooking
Cooking Method – Low & Steady Roast
- Preheat oven to 325°F
- Roast uncovered on a rack
Target internal temperatures:
- Rare: 120–125°F
- Medium-Rare: 125–130°F
- Medium: 130–135°F
Remove from oven 5 degrees before desired temperature.
For deeper crust:
- Increase oven to 450°F for final 10–15 minutes
Resting
- Rest 20–30 minutes before carving
- Do not tent tightly with foil
Resting is essential. The roast continues to cook and the juices redistribute.
Important
Prime rib should not be rushed. Temperature determines success — not time per pound. Marbling provides forgiveness, but discipline provides excellence. Now your roast category is complete:
- Prime Rib
- Prime Chuck Roast
- Whole Tenderloin
Balanced. Structured. Clear.