A perfect prime rib should be evenly cooked throughout — without an unsightly, overcooked gray band — and have a delicious, meaty sear. To get it right, ThermoWorks has the tools and thermal know-how you need to get it done.


First, fully thaw your prime rib - proper thawing ensures both a quality roast and food safety. Set your roast on a plate in the refrigerator and let it thaw in its packaging for three to four days. Verify the roast is fully thawed by checking its internal temperature with a thermometer like the Thermapen ONE. Make sure you don't see any temperatures below 32°F.



Trim off the excess fat and any loose bits. Then, generously season all sides of the roast with kosher salt and black pepper to let the beefy flavor of your Wagyu shine through. A full two to three tablespoons of each should do for a five-pound prime rib.



Start by cooking your roast at a gentle 250°F. This lower, slower cook will slowly bring up the meat's internal temperature without overcooking the outside. Use a leave-in probe thermometer like ChefAlarm to track the internal temperature. For medium rare, set the high-temp alarm for 120°F.



When the desired temp is reached, remove the roast from the oven and rest for 15-20 minutes on the countertop. The internal temp will rise about 5°F as it rests and continues to cook. While the meat is resting, heat a cast iron pan over medium-high heat until it is at least 400°F. For the best sear, with the least internal cooking, rotate the roast frequently— every 60 seconds or so. This rotisserie-like heating will result in a delicious sear while minimizing the gray band.



Lastly, carve and serve, either unadorned or with au jus or horseradish. Your guests will marvel at the rich mahogany crust and the marbled, edge-to-edge pink interior. Eating together is an integral part of any celebration, and a perfectly cooked roast is one of the most celebratory meals you can make.

Are you a Visual Learner? View our Short Video "Prime Rib Tips and Tricks"