A Guide to Prime Rib
Here’s the only Prime Rib Guide you’ll ever need! Prime Rib is a sure-fire way to impress guests for special gatherings and holidays. Follow our step-by-step instructions for a Prime Rib Roast that’s cooked to perfection.
Prime Rib comes from the primal rib section on the cow, located in the area behind the shoulder above the lower back. A cow has 13 ribs per side, and Prime Rib comes from ribs 6 through 12 on the animal. These ribs offer a plentiful amount of marbling, which aides to Prime Ribs’ juiciness and flavor.
Prime Rib can be purchased at your local butcher or at higher-end grocery stores. We recommend planning on one pound of bone-in prime rib per person, which translates to about one rib section for every two guests. Each pound of raw, bone-in prime rib will give you about a half pound of cooked meat.
- GARLIC. Cut 9 slits into the Prime Rib Roast and insert 1 garlic clove per slit (for a 3-bone prime rib).
- SPICY BROWN MUSTARD. Baste the top and sides of the Prime Rib Roast with spicy brown mustard.
- PREMIUM BEEF RUB. Liberally sprinkle Runnin Wild Gourmet Premium Beef Rub all over top and sides of the Prime Rib Roast.
- COOK. For every pound of Prime Rib, sear in the oven at 500 degrees for 5 minutes. Then turn off the oven and cook for 2 hours. Do not open the oven for 2 hours for a perfect medium rare. (If medium rare is too rare for you, then slice the Prime Rib Roast and place on the grill and cook to your liking).
- CARVE AND SERVE. Cut twine and remove roast from the ribs. Carve to the thickness of your liking and enjoy!
Prime Rib is the king of all beef cuts. It claims the center stage during holiday season for a good reason. Here at Runnin’ Wild Foods, we are committed to encouraging you to get out there and cook up your own story. And to convince you that becoming a Prime Rib Master is not as intimidating as it sounds.