Prime Rib

Guide Note

Prime Rib is a sliced serving from standing rib roast. The beef is cut from the Rib section, the largest central area of the steer, located in between the chuck and the short loin, just above the plate.

Fast Facts

1. Traditional British Christmas dish
2. Usually accompanied by yorkshire pudding
3. Often served with horseradish sauce
4. Typically removed from the bone

Prime Rib is often referred to as such, regardless of the grade quality ascribed by the USDA. The organization does not require the meat cut to be derived from prime grade beef to be labeled as "prime rib," as this name more often refers to the area of origin.

1. Remove excess fat from a room temperature rib roast. Sprinkle with salt and pepper.
2. Roast for 15 minutes at 450-500 degrees.
3. Lower the heat to 350 degrees and cook for several hours depending on the size of the roast. Generally, 15 minutes per pound is a good estimation to produce a medium-rare roast.
4. After cooking, slice the meat thinly across the grain and serve.