Often the stuff of celebrations or fancy buffets, prime rib – also known as a standing rib roast – is prized for its tender and juicy flavor profile. But that “prime” cut often comes with a “prime” price – which is why it’s important to get it right the first time, every time.
Before You Buy: Choosing the Right Cut
Standing before the shelves of the meat counter, it’s easy to quickly become lost in the endless sea of different cuts and choices. It’s important to know what exactly you are looking for before heading to the market so that your prime rib comes out just as you hoped. A little more information will help you make the best educated prime rib purchase and help you get the most for your money. Let’s debunk one common myth right off the bat- the name “prime rib” most often does not refer to the actual grade of meat. The USDA labels meat of the highest quality (meaning meat with the best marbling) as prime, with one step below that being “choice.” Because about only 2% of all beef earns the blue ribbon of prime perfection, the cut of meat used for prime rib roasts is commonly labeled as “bone-in standing rib roast,” instead of true “prime rib.” Most rib roasts come with a thick layer of fat on top, but based on your personal preference, you can leave this for more flavor or cut it down to a thinner skin. For more detailed advice on how to select a prime rib roast, check out our article here.
Preparing a delicious roast is a snap using our EZ Prime Rib recipe as prepared in The Big Easy. Just rub in a little salt and pepper prior to cooking – and it does the rest, turning out a medium-rare roast that will be the toast of your gathering! Serve with some flavorful sides such as seasonal grilled veggies or roasted rosemary potatoes for a spread sure to complement your clean and simple prime rib. One final note – if someone insists on a medium-well or well-done temperature, finish some slices for them on the grill after cooking the entire roast. Enjoy!
Prime Rib, or standing rib roast, is an expensive cut of meat. Most guests enjoy it medium-rare to medium - if someone must have medium-well or well done, I recommend you finish it on the grill after cooking the entire roast. You can always add heat to something that isn't done enough, but can't take it away!
- 5 lb rib roast roast
- 1 tablespoon Sea Salt
- 1 tablespoon freshly ground black pepper
- Place beef roast in cooking basket - insert a reliable oven proof meat thermometer into the center of the meatiest part of roast.
- Place basket in The Big Easy cooking chamber and turn on unit.
- Cook to an internal temp of 135F degrees for Rare & 145F degrees for Medium-Rare.
- Note: To check temp, lift from time-to-time and use an instant read thermometer inserted into the roast so that it avoids fat and bone to check for doneness and even roasting.
- When internal temp is approximately 5-10 degrees below the target you desire, remove and place on plate or tray, cover with aluminum foil and a kitchen towel - allow to rest about 20 minutes while the internal temperature continues cooking the roast to the target temp.
- The resting time is approximately 20 minutes before slicing.