What Is Prime Rib? A Guide to the Holiday Centerpiece

An impressive cut of tender beef that feeds a crowd, prime rib is a perennially popular holiday centerpiece and dinner-party main course. But because nothing in life or butchery is simple, it can go by different names, depending on the caliber of the beef and whether or not it contains bones. To clear up any confusion and ensure that you get the best beef for your hard-earned dollar, here’s a guide to prime rib, including how to prep it, cook it, and serve it.

What cut of steak is prime rib?

Prime rib is a cut of beef that comes from the cow’s primal rib, an area between the shoulder and the loin, and above the belly. 

Also known as standing rib roast, a full prime rib contains six bones and can weigh up to 16 pounds. Grocery stores and butcher shops often sell it in two-, three-, or four-rib steaks. Boneless versions are called rib-eye roast, heart of prime rib roast, or simply boneless prime rib. 

How prime rib is labeled matters, too. While supermarket shelves are awash with vaguely defined terms like “fresh” and “natural,” the word “prime” is regulated by the USDA. Per the organization’s guidelines, prime cuts of meat come from younger animals that are well-marbled and contain between 8% and 13% fat. 

How to prep prime rib for cooking

There are a few steps you should follow to ensure your prime rib reaches its full potential. Salt the meat generously on all sides up to 24 hours before you plan to cook it, suggests JC Colón, the culinary director of Valerie, Madame George, and Lolita restaurants in New York City. Store the salted prime rib uncovered in the fridge overnight, which will ensure the meat is juicy.

You can also apply rubs or spreads prior to cooking to build flavor. You can coat your prime rib in garlicky compound butter or a herbed Dijon mixture, or even make a rub from salted coffee.

However you season it, let the prime rib come to room temperature before you put it in the oven. Take it out of the fridge for at least 30 minutes before cooking, which will help it cook more evenly. 

How to cook prime rib

Many chefs recommend cooking prime rib at a high temperature for the first 30 minutes or so to brown the exterior. Then, they drop the temperature and cook the prime rib low and slow until it reaches their desired doneness. The idea is to create meltingly tender beef beneath a crisp, satisfying crust.

“I let the meat come to room temperature before placing it in the oven under the broiler to develop a beautiful crust,” says Colón. “Once the crust is just right, I lower the oven temperature to 350°F to finish roasting.” 

To try this at home, consider Angie Mar’s Prime Rib with Sour Cherry Conserva, Michael Mina’s Salt-and-Pepper-Crusted Prime Rib Roast with Sage Jus, Marcella Valladolid’s Pepper-Crusted Prime Rib Roast, and Floyd Cardoz’s Rosemary Pepper Beef Rib Roast with Porcini Jus recipes.

If you’re less concerned with a crust on your prime rib, you can cook it for a slightly longer time at a consistently lower temperature, such as 325°F. Try this Prime Rib Roast with Horseradish Cream recipe for that approach. 

How long to cook prime rib

Cooking time depends on the size of your prime rib, whether it includes bones, your oven temperature, and how rare you prefer your beef.

For instance, let’s say you set the oven to 350°F. You’ll need to cook prime rib for approximately 15 to 20 minutes per pound for rare to medium-rare, and 20 to 25 minutes per pound for medium to medium-well. If you set the oven to 325°F, add five to 10 minutes to those times. 

Because prime rib is a large cut, it’s best to use an instant-read thermometer to know when it’s fully cooked. Insert a thermometer in the thickest part of your prime rib without touching the bone. It will read 120°F to 125°F for rare to medium-rare, and 130°F to 135°F for medium to medium-well. Once you achieve your desired level of doneness, remember to let the meat rest before you slice it.

How much prime rib do you need per person?

For a bone-in prime rib, plan on one pound per person. For boneless cuts, expect six to eight ounces for each guest.

Consider the presentation, too. “If the prime rib has a bone in it, a good rule of thumb is serving one bone per person, so everyone gets a proper amount,” says Colón, who calls prime rib a “special-occasion steak.” It’s a small touch that helps this holiday centerpiece shine.