What it is
Prime rib is the rib primal roasted whole, bone in — the same muscle that becomes ribeye steaks if you slice it first. The confusion is worth clearing up: prime rib is a cut, USDA Prime is a grade, and a prime rib roast can be Choice, Prime, or anything else.
Ours are cradled — the bones cut away and tied back on, so it roasts on its own rack and carves cleanly.
How to cook it
Roast bone-side down on a rack at 325 to 350°F, fifteen to twenty minutes a pound, pulling at 125 to 130°F for medium-rare. It carries enormous residual heat, so it will climb five to ten degrees while resting. Rest fifteen to twenty minutes before carving.
Pull it at
125–130°F See the full doneness chart for every level.
What to look for
Figure one rib per two people, or about a pound per person bone-in. Order the seasoned version if you want our house blend; most people do.
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