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Making a Prime Rib - A Snake River Farms Video

Prime-Rib-Video-Cover-Photo

Ah, the perfect prime rib. There's nothing more beautiful on your holiday table. Are you a little concerned (or maybe even afraid) of taking on the task of making a prime rib at home? Have no fear. This video will show you just how easy it is to prepare a mouthwatering prime rib in your kitchen!

Believe me. We get it. You just spent a nice amount of your hard-earned cash on a beautiful Snake River Farms prime rib and you don't want to do it wrong during the cooking process. some basic tools and a positive attitude, anyone can make a perfect prime rib.

Before we roll the video, keep in mind the basic process outlined here will work for any rib roast be it a boneless prime rib, a bone-in or standing rib roast. This technique works well for our American Wagyu and Northwest beef roasts.

Preparation
Start by completely thawing your prime rib. To do this properly require a bit of advanced planning. All our roasts are flash frozen and shipped in dry ice. A larger roast like a 4-bone prime rib can weigh in and over 10 pounds and requires two to three days to gently thaw in your refrigerator.

Season
For best results, season your prime rib generously. You can do this right before placing your roast in the oven, but one of our favorite tricks is to do this the night before and let our prime rib rest uncovered in the refrigerator. This dries out the surface of the roast, adds flavor and make for a more juicy prime rib.

Here are the steps from the video to help you organize your thoughts:
Heat oven to 350°F. Apply seasonings - Kosher salt, straight up, works great. You can also use your favorite pre-made rub or make your own by mixing your favorite salt, spices and savories.

Place roast in the oven with the fat side up. For time, the general rule of thumb is 15 to 20 minutes per pound of prime rib. Use this as a guideline and use a fast read thermometer to determine when you actually remove the roast from the oven. See the chart below for our recommended temperatures.

Rest your prime rib for 30 minutes. Your roast will continue to cook and will reabsorb all the delicious juices while it sits at room temperature.

Place your prime rib on a cutting board and carve. Place slices on a serving tray and prepare to feast!

PREFERENCE DESCRIPTION REMOVE ROAT FROM OVEN AT
Rare Red center, very cool 110 degrees
Medium-Rare Red, warmer center 120 degrees
Medium Pink throughout 130 degrees
Medium-Well Pink center 140 degrees
Well No pink Not recommended

See our online preparation guides for more details. If you have any questions about preparing your prime rib please call our Customer Care line at 877.736.0193.

Our story

Snake River Farms is celebrated world-wide by chefs and connoisseurs. Our family-owned business is focused on creating the most delicious beef and Kurobuta pork available.

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Comments

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  • Hi, When you say "Rare, Red center, very cool, " do you mean the meat should be cool to the touch at serving?
    Thanks! --Great website by the way.

    12/19/2016 by Mary

    • Hi Mary, the roast will continue to cook while it rests and most likely will be warm at the end of this time period. If you were to cut your roast before resting (which we do NOT recommend!) it would be cool to the touch. We use this as a means to develop a common way to discuss beef "doneness" just as a good steakhouse would when you order. The important thing to note is that you are the best, and final, judge to determine the best way to serve your prime rib. Thanks for the kind words!

      12/27/2016 by Dave Yasuda

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