Prime rib, also known as standing rib roast, is a beef cut that comes from the rib section between the chuck and the short loin. It’s a popular choice for festive meals like Christmas dinner or New Year’s Eve. When cooked properly, prime rib can be absolutely delicious – tender, juicy and full of beefy flavor. However, not all prime ribs are created equal. There are certain signs you can look for to determine if you have a high quality prime rib before you even start cooking. Here is what to look for when buying prime rib and how to tell if you have a good one.
Check the Grade
One of the first things to look at when buying a prime rib roast is the grade. Beef is graded by the United States Department of Agriculture (USDA) according to quality and consistency. There are eight total grades, with Prime being the highest grade followed by Choice and Select. For prime rib, you’ll want to look for a grade of at least Choice. Prime grade is excellent, with beautiful marbling and fat distribution, but can be harder to find and more expensive. A Choice prime rib still has great flavor and tenderness.
Marbling
Speaking of marbling, this is one of the most important factors that determines the taste and tenderness of beef. Marbling refers to the white specks of fat interspersed between the meat fibers. A prime rib roast should have ample marbling throughout which bastes the meat during cooking. A roast with minimal marbling will likely be less tender and flavorful. When shopping for prime rib, pick one that has marbling of at least modest amounts. Prime grade roasts will have the most abundant and consistent marbling.
Color
When raw, the meat of a prime rib roast should be a bright red color. You want the roast to look moist and fresh, avoid any with brown or gray colored meat. The fat cap on the outside may be slightly off-white but the meat itself should be vivid red. A prime rib gets its signature rosy hue after cooking from the reactions that occur between proteins and fat when exposed to heat. Don’t be alarmed if your roast looks more brown than pink when cooked, this means less of these reactions took place but not that the meat is undercooked.
Bones
Whole prime rib roasts will have bones that can help indicate quality. The chine bone that runs along the spine of the roast should be white. A creamy colored bone can mean the roast came from an older beef animal. Look for ribs with bright white vertebrae. Bones that have turned yellowish are a sign of aging and decreased quality.
Fat Cap
There should be a thick outer layer of fat on the prime rib roast, called the fat cap. This insulates the meat during cooking. When shopping, pick a roast with an even 1/4 inch or more fat cap covering the entire surface. It’s normal for some areas like the bones to have less. Avoid cuts with big sections of exposed meat. The fat cap helps baste the meat from the inside out. As it slowly renders, the fat drips down into the meat keeping it tender and adding beefy flavor.
Weight and Shape
On average, a full prime rib roast will weigh between 7 to 9 pounds or more. You’ll want a roast on the larger side because it will shrink down as the fat cap cooks down. The shape of the prime rib should be relatively even from one end to the other. Irregular, loose shapes may mean the meat has been poorly butchered. Focus on finding a roast with consistent thickness so it cooks evenly.
Size
A few general size guidelines for prime rib roasts:
– Small roast (2 ribs): 4 lbs, feeds 2-4 people
– Medium roast (3 ribs): 6-7 lbs, feeds 6-8 people
– Large roast (4 ribs): 10-14 lbs, feeds 10-14 people
Make sure to account for bone weight if the roast has not been de-boned. The bone can account for 15-20% of the total weight. Have your butcher remove it and tie it back on for presentation if desired.
Butcher Counter
The best place to find a quality prime rib roast is your local butcher shop or meat counter. Tell them you’re looking for a AAA grade prime rib roast at least 2-3 inches thick. They will be able to source excellent prime rib cuts. Grocery store prime rib is hit or miss – talk to the butcher to see if they have any specialty cuts behind the counter.
Cost
Expect to pay a premium for prime rib since it’s considered one of the most desirable meat cuts. Cost will depend on the grade and weight, but plan on spending:
- Choice Grade: $15-$20 per pound
- Prime Grade: $25-$30+ per pound
Buying a whole rib roast and having it cut into smaller roasts yourself can save money. Allow for higher prices around the holidays when demand is peak.
Preparing and Cooking
Once you have a beautifully marbled Choice or Prime prime rib roast, it’s time to cook! Here are some tips for preparing and roasting:
- Trim any excess hard fat, but leave the fat cap intact
- Season well with salt, pepper and herbs
- Sear all sides over high heat before roasting
- Cook low and slow, around 225°F
- Use a meat thermometer to gauge doneness
- Let rest 20+ minutes before slicing and serving
Follow these steps and your prime rib is sure to come out juicy, flavorful and melt-in-your-mouth tender!
Doneness Temperatures
Judge prime rib doneness by the internal temperature when you use a meat thermometer:
| Doneness | Internal Temp |
|---|---|
| Rare | 120-125°F |
| Medium Rare | 130-135°F |
| Medium | 140-145°F |
| Medium Well | 150-155°F |
| Well Done | 160+°F |
Keep in mind it will continue cooking about 5°F after removed from oven. I recommend medium rare for the most tender, juicy prime rib!
Doneness by Touch
If you don’t have a meat thermometer, you can check doneness by feel:
- Rare – very soft and spongy
- Medium rare – softly springs back when pressed
- Medium – firmer but still tender
- Medium well – firm with little give
- Well done – hard and does not spring back
Carving
Let the roast rest at least 20 minutes before carving so juices redistribute. Use an electric knife or sharp carving knife to slice between the rib bones starting from the larger end. Slice across the grain for the most tender pieces. Make the first few slices thinner from the rare outer areas.
Serving
Prime rib is classically served with au jus and horseradish sauce. Have your au jus hot and horseradish sauce chilled. Roast vegetables like potatoes, carrots, and brussels sprouts pair well. Yorkshire puddings and a salad round out the perfect prime rib dinner.
Storing Leftovers
Properly stored, leftover prime rib will keep 3-4 days refrigerated. Slice the meat and refrigerate in shallow airtight containers. You can also freeze prime rib for 1-2 months. Slice into portions, vacuum seal, and freeze. Thaw in the refrigerator before reheating gently in the oven or on the stovetop over low.
Identifying Bad Prime Rib
Now that you know what to look for in a good prime rib, here are some signs to avoid:
- No marbling or fat cap
- Bruised, bloody areas
- Off odors
- Grayish colored fat or bones
- Dull, brownish red meat
- Dry, mushy texture
Pass on prime rib roasts that exhibit any of these qualities. When in doubt, have your butcher pick out several roasts for you to choose from.
Common Problems and Solutions
Even when starting with a good cut of prime rib, there are a few issues that can happen during cooking. Here are some troubleshooting tips:
Problem: Tough, chewy meat
Potential Causes:
- Sliced against the grain
- Cooked at too high of temperature
- Did not rest before slicing
Problem: Dry, stringy meat
Potential Causes:
- Overcooked
- Not enough marbling
- Fat cap removed
Problem: Uneven doneness
Potential Causes:
- One end was closer to heat source
- Roast shape inconsistent
- Oven racks overcrowded
Problem: Burnt or bitter bark
Potential Causes:
- Searing temperature too high
- Fat cap too thin
- Oven temperature too high
Problem: No bark formed
Potential Causes:
- Didn’t sear before roasting
- Fat cap removed
- Cooked in roasting bag
Conclusion
When prepared properly, prime rib roasted to a perfect medium rare is hard to beat. Shopping for a quality cut is a key first step. Look for a well-marbled, thick roast with a generous fat cap. Cook it gently using low oven heat and let it rest before slicing. Monitor temperature and use your senses to determine when it’s done to your liking. Served with classic accoutrements like au jus and horseradish, prime rib makes for an elegant and delicious holiday centerpiece.