What is Prime Rib: Prime rib is the “prime” or most desirable section from the rib primal cut (from ribs 6-12).
It’s important to note that “prime” in the name prime rib, does not necessarily refer to its USDA Grade designation, rather, it refers to the desirability of the cut of meat.
Because prime rib is one of the most tender and flavorful cuts of beef it is important to pay attention to temperature! You don’t want to over-cook an expensive cut of beef and lose its tenderness. For a perfect medium-rare, we recommended pulling the prime rib out of the oven at 125ºF. (Use a leave-in probe, like the ChefAlarm® to keep track of the prime rib’s internal temperature). The most popular method to cook a prime rib is at a low temperature for a longer period of time. Many enjoy a nicely smoked prime rib, but a traditional oven-roasted prime rib is just as nice. See below to learn more about how to cook a prime rib.
More on Cooking a Prime Rib
with Key Temperatures
Christmas Prime Rib