Prime rib is a holiday tradition in some households. The only caveat to having prime rib roast on Christmas is the cost. The lowest price I could find on prime rib was $8.99 per pound. If you're serving a lot of people, that could be too spendy. If you're only serving four or five, it's a more reasonable option. The best part of having prime rib on Christmas is the prime rib sandwiches the day after Christmas! Make sure you grab a loaf of Italian bread at the bakery. Toast your buttered bread, pile on your leftover prime rib (that you warm in au jus on the stove) and add a slice of provolone cheese. Oh my!  My mouth is watering just thinking about it.

Okay, back to the original purpose of this story. How do you make the perfect prime rib? I've read many, many recipes. Some say you should cook it at a high temp for a short period of time then turn the oven off and let it sit in the oven for a few more hours. Some people add their whole spice cupboard to season the roast. I think simple is better.

The Nebraska Beef Council recently posted a YouTube video on how to make the perfect prime rib and it's exactly the way I cooked mine last year - and it was PERFECT!

The seasoning/rub is only three ingredients and you cook the roast at 350 degrees for 15 minutes per pound for a perfect medium rare 130 degrees. The key is to also let it "rest" for 15 minutes to let the juices redistribute.

Here's a guide to prime rib doneness:

  • Rare:  internal temp 120 degrees
  • Medium rare: 130 degrees
  • Medium: 140 degrees
  • Medium well:  150 degrees
  • Well:  160 degrees

In my opinion, I would never cook a prime rib to medium well or well. It dries out the meat and there is no flavor.  I always do a medium rare-medium.

 

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