Recipe: Prime Rib

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Cuts of prime rib, as featured on the best grilling blog

Prime Rib

  • Author: Mick Scully
  • Total Time: 2:45
  • Yield: 3


Prime Rib
Mr. Steak seasonings


Remove prime rib from refrigerator at least four hours before cooking to ensure the meat is at room temperature before putting in the oven (commandment #3)

Place roast on a rack sitting in a roasting pan

Put a few cups of water in the bottom of the pan. (Add water as needed during roasting to add to the au jus)

Season with Mr. Steak seasonings

Put prime rib in the oven at 500 degrees for 10 minutes /15 minutes max depending on the size

Open oven until the oven temperature is reduced to 225 degrees

Close oven and cook at 225 degrees until desired doneness utilizing meat thermometer

Remove from oven and let sit for at least 20 minutes

Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

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