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When it comes to Holiday meals, Prime Rib is one of the most popular options we have at Lake Geneva Country Meats. Whether you call it Prime Rib, a Bone-In Rib Roast, or a Standing Rib Roast, it’s all the same thing, and it’s sure to be delicious. Prime Rib comes from the most heavily marbled portion of a beef animal – the rib. With this piece of meat you get rich beef flavor and melt in your mouth tender texture. With so much flavor and marbling in the meat, it’s hard to mess up cooking this piece of meat, and this straightforward recipe will help you cook your Prime Rib to perfection.
At Lake Geneva Country Meats, we cut the rib bones away from the meat and then tie them back on before we send the roast home with you. This makes your job much easier at home, because after you roast the meat, you only need to cut the string off the roast to remove the bones, leaving you a boneless roast to easily carve into individual serving sizes. If your butcher did not do this, make sure you carve the bones off with a long horizontal slice before making vertical slices of meat.
We recommend using a remote thermometer inserted into the meat while you’re cooking. This will monitor the temperature and make sure you beef to your preferred doneness. We suggest cooking to medium rare doneness, but cooking up to medium well will be fine with this well marbled piece of meat. We strongly suggest you cook to temperature instead of time, as every piece of meat and every oven cooks a little differently. We sell probe thermometers in the store, or we do recommend this thermometer you can buy on Amazon.
Watch the included video from Nick’s kitchen to see a step by step walkthrough on how to make a perfect Rib Roast at home. Enjoy – we’ll see you soon at Lake Geneva Country Meats!
Place the roast rib side down, fat side up in a roasting pan. Liberally season all over with LGCM Ultimate Steak and Roast Rub.
Place the roast in an oven preheated to 500°F and sear for 15 minutes.
Turn heat down to 350°F and continue cooking for 15 minutes per pound or until the roast has reached an internal temperature of 130° for medium-rare, 135°F for medium, or 140ºF for medium-well. We do not recommend cooking beyond medium, and using a probe thermometer to monitor the cooking is the best way to prevent overcooking this meat.
Once done, remove the roast from the oven, transfer to a cutting board, and let sit for 15 minutes before carving.
To carve, remove the ribs from the meat with one long slice and then cut desired portion sizes. Enjoy!
