The King of Meats - Prime Rib Roast

There are a few dishes that I only make on special occasions. In some cases, it’s because they are time-consuming and difficult to make, like Beef Wellington. In other cases, it’s because they are always associated in my mind with a particular holiday, like roast turkey on Thanksgiving. And lastly, it’s sometimes because the dish is incredibly expensive, so we make it only on special occasions. Such is the case with a prime rib roast. Here’s my take on this classic dish!

Prime rib roast dinner - Christmas 2024

If something or someone is considered “King”, it implies that person or thing is regarded as the finest or most important in its sphere or group. You have religious “Kings” - the King of Kings of course, but also the King James Bible, King David, King Solomon, … you get the idea. You have music-related “Kings” – the King of Pop (Michael Jackson), the “King” (Elvis), musical groups like King Crimson and the Kings of Leon, and songs like the Police’s King of Pain and Seals and Crofts The King of Nothing. You have the King of England, King Kong, King Lear, and even the King of Prussia, PN. And finally, you have food and drink related “Kings” – the King of Wine (Italian Barolo), the King of Kentucky Bourbon (Pappy Van Winkle), King Salmon (Chinook), King Crab, all things A’ la King, and most importantly, the King of Meats: Prime Rib, or Standing Rib Roast!

This delectable cut of beef comes from the rib section of the cow. According to the Food Network, cows have thirteen ribs on each side. The middle seven are what make up a standing rib roast. But what's so special about a prime or standing rib roast? First, it’s an incredibly tender cut of beef. It is also marbled with fat, which makes it very flavorful as well. It also has a rich, deep “meaty” and succulent flavor.

Interestingly, not all prime rib is prime grade steak, which is the highest rating for a steak based on marbling content. You can buy prime grade prime rib from many butcher shops, but most prime rib roasts you find in grocery stores are choice grade cuts of meat, the second-best grade of beef that contains less marbling than prime grade beef.

Finally, prime or standing rib roast ain’t cheap! A prime grade prime rib roast will set you back about anywhere from $35 - $45 per pound (and that includes the bone!), while a choice grade version will cost between $20 - $25 per pound. Now you know why I consider this a special occasion cut of beef!

If you are going to spurge on this one, you might as well go all the way and pay for the prime grade version – you can really notice a difference given the additional marbling that makes this version amazingly tender and buttery. A 5–6-pound, prime grade two-bone roast which will serve 5-6 will cost you about $200, but hey, you’re serving this for a special occasion, so cost is no object, right?! Also, when I order from the butcher, I always ask for them to cut the bones off and then tie them back on for roasting – this allows for easy carving once the rib roast is ready to serve.

Paying this much for a roast can cause a certain level of trepidation for any cook – what if you screw it up and overcook the roast? Or what if it comes out bloody and too rare to eat? If you are going to pay that much for a roast, you better cook it right! But here’s the good news – cooking a prime or standing rib roast perfectly is amazingly easy to do, and I’m here to help! Here are my six secrets for the perfect prime rib roast:

• As I mentioned before, if you can afford it, go ahead and splurge on a prime grade prime rib roast – you won’t regret it! But if you don’t want to spend that kind of money, that’s OK – any prime rib roast will taste great when cooked properly!

  
  

• Less is more for this cut of beef. Ignore all the fancy rubs and just use kosher salt and freshly ground black pepper to season the roast – it’s as simple as that! I like to salt my roast the night before and let it sit in the refrigerator overnight for maximum flavor.

  
  

• Remove the roast from the refrigerator and let it sit for 1-2 hours before you put it in the oven – this will allow the roast to come to room temperature which is where you want to start when you begin the roasting process.

  
  

• Use a meat thermometer to ensure you take your roast out of the oven at the proper temperature. The best are the ones that allow you to monitor the temperature and progress in real-time as the roast is cooking.

  
  

• Take the roast out of the oven when it is 10 degrees less than the final temperature you want. For a medium rare roast (which I highly recommend), that means taking the roast out of the oven when it is at 120 degrees.

  
  

• Finally, let the roast rest, uncovered, for 30 minutes before you carve and serve it. This will allow the juices to reintegrate into the meat, and also allow the roast to come up to the desired temperature of 130 degrees for medium rare.

And that’s it! Check out my stress-free prime rib roast recipe below and amaze your friends and family with your cooking prowess!

Standing Prime Rib Roast (serves 5-6)

This splurge-worthy roast is the perfect choice for a special occasion dinner! And even better, this recipe uses only four ingredients – it doesn’t get much easier than that! Serve with scalloped potatoes and green beans, along with a nice hearty red wine like a big Napa Cabernet Sauvignon or a French Bordeaux red wine. You can also serve with your sauce of choice (either store bought or homemade), but it’s also fantastic on its own!

Ingredients

1 5-6 pound prime or choice grade prime (or standing) rib roast (have the butcher cut off the bones and then tie them back on for roasting – this will make it easier to carve the roast when serving)

3 tbsp. kosher salt

1½ tbsp. freshly ground black pepper

3 tbsp. vegetable oil

Sauce of choice (horseradish, mustard, au jus, or red wine) - optional

Directions

Line a large, rimmed baking sheet with foil and place a rack in the baking sheet. Place the roast, fat side up, on the rack and season all over with the salt and pepper. Refrigerate for 24 hours. Remove the roast from the refrigerator 1-2 hours before roasting to bring it up to room temperature.

Position an oven rack in the lower third of the oven. Preheat the oven to 375 degrees. Rub the roast all over with the oil. Place a meat thermometer into the middle of the roast. Place the baking sheet with the roast in the oven and cook until the thermometer reaches 120 degrees, about 1½ to 2 hours.

Remove the roast from the oven and place on a cutting board – let rest uncovered for 30 minutes. Remove the bones from the roast and cut lengthwise to desired thickness (3/4 to 1 inch thick). Serve with your sauce of choice.