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Happy National Prime Rib Day

  • Writer: Josie Hough
    Josie Hough
  • Apr 27, 2023
  • 3 min read

Happy National Prime Rib Day to all of my friends that love red meat!

I thought it would be the perfect day to share some fun facts, tips for preparation and my method(s) for preparing a great prime rib.


What do we know about the prime rib?

  • Prime rib, as we know it and love it, is technically called a "standing rib roast" because of the way it is prepared. If you slice it (between the ribs) before preparing it, it then becomes "rib eye" steaks.

  • It is thought that prime rib at Christmas first became popular during the Industrial Revolution. The standards in butchery improved to the point where more families in the United Kingdom, Australia, and the United States could enjoy high-quality beef dinners.

  • Prime rib has a layer of fat on top of it, referred to as the fat cap, which is left on during cooking to provide an amazing amount of flavor. LEAVE THE FAT CAP ON WHEN YOU ARE PREPARING AT HOME! TRUST ME...ALWAYS LEAVE THE FAT CAP ON!

  • The first prime rib to have ever been made in Las Vegas (often thought of as the home of the prime rib) was in 1942. This was at the Last Frontier restaurant and went for only $1.50. Prime rib was thought to have originated in the UK, but that is yet to be confirmed.


Tips and tricks for preparing a prime rib at home

  • Always season the prime rib well. If you think it's seasoned well enough, do more. I like to season the day before - but make sure it is at least an hour before roasting.

  • Sit the prime rib out on the counter for a few hours to bring it to room temperature prior to roasting. This ensures an even roasting from the middle to the outside of the roast. You do not want to put a cold prime rib in a hot oven or you will need to adjust your roasting time.

  • Invest in a pan with a roasting rack. I have tried it both with and without and it makes a world of difference. You can find all ranges of prices for these. I've linked a few at the bottom of this post.

  • Invest in a meat thermometer and follow your recipe to the doneness you desire (taking into account the resting time). My family likes around 130 F - 140 F for medium rare. They have thermometers now that connect to your phone via bluetooth.

  • Low and slow is the most common method for preparation. Everyone has an opinion and I will share two different methods below.


Prime Rib - sear then roast (method one)

Preheat oven to 500 (F) degrees

Roast prime rib for:

  • 5 minutes per pound for rare

  • 6 minutes per pound for medium

  • 7 minutes per pound for well

DO NOT OPEN OVEN DOOR.

TURN OFF THE OVEN AND LET ROAST SIT FOR TWO HOURS WITHOUT OPENING THE OVEN.

After two hours, check for doneness with a meat thermometer.

Let rest for 15-20 minutes.

Slice and serve.


 

Prime Rib - reverse sear (method two)

Preheat oven to 200 (F) degrees


Roast in the preheated oven until internal temperature reaches 115 degrees F for medium-rare, about 3 1/2 hours (this time frame is for a 10 lb bone-in roast)

Remove from the oven and tent with aluminum foil

Rest for 15-20 minutes

Increase the oven temperature to 500 (F) degrees

Once the oven is to temperature, uncover rested roast and return it to the oven.

Bake until well-browned, 7 to 10 minutes.

Slice and serve.



 

If you are in the area, you need to check out a local favorite of ours :: The Prime Rib


The Prime Rib

1205 South Grand Ave.

Spencer, IA



Mon - Sat

5:00PM - 10:00PM

Sun

Closed




 

Links below are for the kitchen tools from this post


Meat thermometer:




















Roasting pans:











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