An impressive cut of tender beef that feeds a crowd, prime rib is a holiday centerpiece and ever-popular main dish. But as nothing in life or in butchery is simple, we can give it different names, depending on the size of the meat and whether or not it contains bones. To clear up any confusion and ensure you’re getting the best beef for your hard-earned money, here’s a guide to prime rib, explaining how to prepare, cook and serve it.

Related: 12 Mind-blowing Prime Rib Roasts to Make for Christmas

What cut of steak is prime rib?

Prime rib is a cut of beef from the main rib of the cow, an area between the shoulder and loin, and above the belly.

Also known as standing rib roasta full prime rib contains six bones and can weigh up to 16 pounds. Grocery stores and butcher shops often sell it as two-, three-, or four-rib steaks. Boneless versions are called rib-eye roast, prime rib heart roast, or simply boneless prime rib.

How the prime rib is labeled is also important. While supermarket shelves are full of vaguely defined terms like “fresh” and “natural,” the word “prime” is regulated by the USDA. In accordance with the organization’s guidelines, prime cuts of meat come from younger animals, well marbled and containing between 8 and 13% fat.

Related: 24 Classic Beef Recipes for Everyone’s Repertoire

How to Prepare Prime Rib for Cooking

There are a few steps you need to follow to ensure your prime rib reaches its full potential. Generously salt the meat on all sides for up to 24 hours before cooking, suggests JC Colón, culinary director of Valérie, Madame George and Lolita restaurants in New York. Store the corned beef short rib uncovered in the refrigerator overnight, which will ensure the meat is juicy.

You can also apply rubs or spreads before cooking to enhance the flavor. You can coat your prime rib garlic compound butter or a Dijon blend with herbsor even rub it with salty coffee.

No matter how you season it, let the prime rib come to room temperature before putting it in the oven. Take it out of the refrigerator at least 30 minutes before cooking, which will allow for more even cooking.

How to cook prime rib

Many chefs recommend cooking prime rib at a high temperature for about 30 minutes to brown the exterior. Then they lower the temperature and cook the prime rib low and slow until it reaches the desired doneness. The idea is to create meltingly tender beef beneath a crunchy, satisfying crust.

“I let the meat come to room temperature before placing it in the oven under the broiler to develop a nice crust,” says Colón. “Once the crust is perfect, I lower the oven temperature to 350°F to finish roasting.”

To try this at home, consider Angie Mar’s Prime rib at the Sour Cherry Conservatorythat of Michael Mina Salt and Pepper Crusted Prime Rib Roast with Sage Justhat of Marcella Valladolid Pepper-Crusted Prime Rib Roastand that of Floyd Cardoz Roast prime rib with rosemary and porcini mushroom juice recipes.

If you’re less concerned about a crust on your prime rib, you can cook it a little longer at a consistently lower temperature, such as 325°F. Try this Prime rib roast with horseradish cream recipe for this approach.

How long to cook prime rib

Cooking time depends on the size of your prime rib, whether it includes bones, the temperature of your oven, and how rare you prefer. beef.

For example, let’s say you set the oven to 350°F. You will need to cook prime rib for about 15 to 20 minutes per pound for rare to medium rare, and 20 to 25 minutes per pound for medium to medium rare. If you set the oven to 325°F, add five to 10 minutes to these times.

Since prime rib is a large cut, it is best to use a instant read thermometer to know when it is completely cooked. Insert a thermometer into the thickest part of your prime rib without touching the bone. It will read 120°F to 125°F for rare to medium-rare, and 130°F to 135°F for medium to medium-well. Once you have reached the desired level of doneness, remember to let the meat rest before slicing it.

How much prime rib do you need per person?

For bone-in prime rib, allow one pound per person. For boneless cuts, expect six to eight ounces for each guest.

Also think about the presentation. “If the prime rib has a bone in it, a good rule of thumb is to serve one bone per person, so everyone gets the right amount,” says Colón, who calls the prime rib a “special occasion steak “. It’s a little touch that makes this holiday centerpiece shine.

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