Feasts for a Crowd:
There’s no better way to celebrate with your circle of friends than gathering to share a Snake River Farms prime rib. Rich, luscious, and luxurious, prime rib on the table means a special meal is about to start. Don't be intimidated to prepare a prime rib. Although many people equate them with a long day in the kitchen, they’re surprisingly easy to make at home.
How much prime rib should you purchase? Plan on eight ounces per guest. Add extra servings to your calculations for heartier appetites. Prime ribs lose weight when cooked, so estimate 20% shrink for boneless roasts and 30% for bone-in varieties.
All the Marbling
Marbling, or intramuscular fat, is the best indicator of flavor. Look for prime ribs with a plentiful amount of visible white strands. Cooking in the oven melts the marbling and provides more flavor, juiciness, and a tender texture.
Down to the Bone
Bone-in prime ribs look fantastic on the table. In addition, the bones insulate the surrounding meat, leaving a section that’s extra juicy and tender. Boneless prime ribs are just as flavorful and require no additional knife work to slice and serve.
Take the time to fully thaw your prime rib. A frozen roast can take two to three days to defrost in the refrigerator. Play it safe and put your frozen prime rib in the fridge four or five days before your dinner.
Seasoning is the Ticket
Generously season your prime rib to create the classic savory outer crust and to enhance the flavor of the beef. Kosher salt and cracked black pepper are excellent, but feel free to add your favorite aromatics and herbs such as garlic and rosemary. Our SRF Rosemary Roast Seasoning is a great shortcut.
Thermometer of Success
Cooking time provides a general idea of when your prime rib will be ready. A good guideline is 20 minutes per pound. That said, the only way to know it’s time to pull the prime rib from the oven is temperature. Check in the middle of the largest section as well as in several places in the roast: 130° equates to medium doneness, which will please the majority of folks.
110° - Rare
120° - Medium Rare
130° - Medium
140° - Medium Well
Prime ribs are large pieces of delicious beef and, when removed from the oven, the temperature varies throughout the roast. Resting for 15 to 20 minutes allows the temperature to equalize. The temp will continue to rise about 5°F while resting, and the juices will be reabsorbed. The result is a more delicious, more juicy prime rib.
Learn How to Cook a Prime Rib:
Feasts for a Crowd:
The ideal main course for your holiday table is impressive, delicious, and easy to make. Snake River Farms Kurobuta hams check all these boxes as a spectacular meal for your favorite friends. What makes them so much more flavorful than other hams? We raise only 100% Berkshire pork, a heritage breed with an abundant amount of intramuscular fat and a high pH that imparts a deep pink color and retains more moisture. But all you really need to know is that Kurobuta hams are rich in flavor with a hint of smokiness and a natural sweetness. For traditionalists, try a bone-in ham for its classic shape and natural appearance. The folks at this Friendsgiving opted fora boneless ham, which is easy to slice.
Learn How to Cook a Kurobuta Ham:
Feasts for a Couple:
Whether by circumstance or by design, sometimes the holiday table is set for two. There’s still every reason to go all out! Prime rib is synonymous with a celebratory meal. A whole prime rib might be overkill for a couple, but our Cowboy Steak provides the perfect solution. Averaging a full two-and-a-half pounds, it’s a huge steak that does double duty as a prime rib for a dining duo.
To cook a cowboy steak Reverse-searing the Cowboy Steak like a roast provides an eating experience more akin to prime rib. But feel free to use the grill if you prefer.
Reverse Sear Guide
- Heat oven to 275°F.
- Season the steak generously with kosher salt and pepper.
- Set the steak on a wire rack in a rimmed baking sheet and place in the hot oven.
- About 20 minutes into the cook time, use a thermometer to check the internal temperature. Target 110°F for rare, 120°F for medium rare, and 130°F for medium doneness.
- Remove the steak from the oven when the target temp is reached, and rest on a cutting board for 15 to 20 minutes.
- Before serving, place underthe broiler to get a final sear.