QUICK START DIRECTIONS


Have your prime rib and ready to cook? Here are the simple steps for a beautifully cooked roast.

1. THAW - Set your roast on a tray and place in the refrigerator. A Whole Bone-In ham can take 3 to 4 days to thaw. Not enough time? See Quick Thaw Method.

2. HEAT OVEN – Set to 350°F

3. OPEN PACKAGE – Remove prime rib from packaging.

4. SEASON – Generously apply kosher salt or your favorite rub, like SRF Rosemary Roast Seasoning. Be sure to cover all sides, including the ends.

5. ROAST - Set prime rib in a roasting pan and place in the heated oven. The approximate cook time is 15 to 20 minutes per pound. Temperature is the best way to know exactly when the roast is ready. Leave in oven until the internal temperature of your prime rib corresponds with your preferred finish. 110°F for rare, 120°F for medium-rare, 130°F for medium.

6. REMOVE – When your prime rib’s internal temperature reaches your target temperature, remove it from the oven. Do another temperature check, then cover loosely with foil and let it rest for 20 to 30 minutes. It will continue to cook during this time.

7. SLICE & SERVE – Cut your rested prime rib against the grain and serve.

Are you a visual learner? See our short video “Cook the Perfect Prime Rib

Cook the Perfect Prime Rib

PRIME RIB BASICS

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Selecting a Roast
Choosing the ideal prime rib for your special dinner is a matter of personal preference. Honestly, there is no wrong choice! Snake River Farms offers numerous options and here are a few key factors to consider before you order.

Marbling
Look for a roast with a high level of marbling – the fat contained within the muscles of the meat. As a roast heats in the oven the intramuscular fat will melt and provide more flavor and a tender, juicy texture.

Intramuscular fat, or marbling, is the fat contained within the muscles of the meat. This is a key measurement of the quality of a roast. The top two levels of marbling on the USDA grading scale are Choice and Prime.

Only about 4 to 5% of all beef graded by the USDA scale achieve this level. All Snake River Farms American Wagyu prime ribs and roasts exceed the marbling amount found in USDA Prime. Black grade is our American Wagyu marbling standard. Roasts in this category are high in marbling and will provide a memorable dining experience. The most marbled roasts available from Snake River Farms are Gold Grade. These are the ultimate prime ribs and roasts due to the intense marbling.

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BONELESS OR BONE IN?

Boneless prime ribs are full of flavor and are easy to slice and serve. The biggest benefit to bone-in roasts is the impressive appearance they provide. There's something spectacular about setting a bone-in prime rib on your dining room table. Many home cooks consider a bone-in roast the height of tradition. Some folks believe a bone-in roast provides added flavor. Myth-busting experts like Kenji Lopez-Alt of Serious Eats have conducted extensive taste tests and found boneless and bone-in roasts have a similar flavor profile

Bone-in roasts do have real benefits. The bone insulates the meat from the oven’s heat which allows the meat surrounding the bone to cook slower, leaving those sections extra juicy and tender. To make bone-in roasts easy to slice, we recommend cutting the bone from the roast and tying the rib section back to the roast with butcher's twine. When the roast is ready, place the rib bones back in the oven for 20 minutes. Cut the rack into individual ribs and place them on the serving tray as a special treat.

HOW MUCH SHOULD I ORDER?

Eight ounces of cooked roast is a good serving size. If your table includes more robust appetites or if you want to plan for leftovers, add extra servings to your calculations. Boneless roasts will shrink about 20% and bone-in roasts lose about 30% of the final weight (because of the extra weight of the rib bones).

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QUICK TIPS

Defrosting
All Snake River Farms roasts ship frozen to maintain optimal quality. Before cooking your roast, we recommend completely thawing it in the refrigerator. A completely frozen roast can take several days to thaw, so plan ahead.

If time is a factor, it’s possible to “speed thaw” by placing the sealed roast in cool water to accelerate the process.

Season in Advance
A tip used by many restaurants is to liberally apply kosher salt to the roast on all sides the night before you plan to cook it. Leave it uncovered in your fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the prime rib when finished. The dry exterior produces an outside crust that adds texture and flavor.

Warm to Room Temperature
Remove the prime rib from the fridge two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.

PREPARATION METHODS

This is the easiest and surefire way to prepare an amazing prime rib. Just follow the steps below. A video with the Simple Prep Method can be viewed here.

Pre-heat oven

Set the oven temperature to 350°F degrees.


Apply seasonings

Season prime rib with salt and pepper. We recommend salt with a larger crystal size such as Jacobsen or Kosher salt. You can also use your favorite rub or paste. No matter what you use, sprinkle the seasonings generously.


Roast in oven

Place roast in a rack, fat side up, over the roasting pan and cook for 15-20 minutes per pound. Only use time as a guideline. A thermometer is your best tool to determine doneness.


Remove from oven

Pull the roast when it is at 110°F degrees for rare, 120°F degrees for medium-rare and 130°F degrees for medium. The temperatures will continue to rise about 10 degrees while resting.


Rest

Let prime rib rest at room temperature for at least 30 minutes.


Slice and serve

Slice against the grain of the meat and serve.


View the “Making a Prime Rib” video 

Cooking the Perfect Prime Rib

The reverse sear method roasts the prime rib at lower heat for a consistent cook, then uses a sear at the end for a rich, savory crust. It takes a little more technique but is well worth the extra effort.


Pre-heat oven

Set the oven temperature to 275°F degrees.


Apply seasonings

Season prime rib with salt and pepper. We recommend salt with a larger crystal size such as Jacobsen or Kosher salt. You can also use your favorite rub or paste. No matter what you use, sprinkle the seasonings generously.


Roast in oven

Place roast in a rack, fat side up, over the roasting pan and cook for 20-25 minutes per pound. Only use times as a guideline. A thermometer should be used to determine doneness.


Remove from oven

Pull the roast when it is at 110°F degrees for rare, 120°F degrees for medium rare and 130°F degrees for medium. The temperatures will continue to rise about 10 degrees while resting.


Rest

Rest prime rib for at least 30 minutes. With five minutes remaining, turn your oven on broil.


Sear

Place the roast back in the oven and rotate it every 90 seconds until all sides have been exposed to the high heat. The idea is to create a golden brown crust that adds flavor and an intoxicating bite to each slice.


Slice and serve

Slice against the grain of the meat and serve.


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TWO-STEP METHOD

We recommend using the two-step skillet-to-oven method, also referred to as “steakhouse style” to prepare petite roasts that are approximately 2 lbs or less. This method uses a quick skillet sear and the roast is placed in the oven to finish cooking. This method is great for tenderloin and Manhattan roasts.


PRE-HEAT

Set the oven temperature to 350°F degrees. Heat a heavy skillet over medium high heat until hot. Add a light coat of vegetable oil to the skillet.


SEASON

Season roast with salt and pepper. We recommend salt with a larger crystal size such as Jacobsen sea salt or Kosher salt. You can also use your favorite rub. No matter what you use, sprinkle the seasonings generously.


SEAR

Place roast in hot skillet to sear. Turn roast to get an even brown crust on all sides (about 2 minutes per side).


COOK

Place skillet and roast in a 350°F degree oven for 25 to 50 minutes depending on desired doneness. Turn once halfway through the cooking time.


REMOVE FROM OVEN

Pull the roast when it is at 110°F degrees for rare, 120°F degrees for medium rare and 130°F degrees for medium. The temperatures will continue to rise about 10 degrees while resting.

Only use times as a guideline. A thermometer should be used to determine doneness.

COOKING TIME GUIDELINES

WEIGHT

MEDIUM RARE

MEDIUM

About 1.5 lbs

27 to 34 min.

35 to 42 min.

About 2 lbs

40 to 49 min.

49 to 59 min.

REST

Loosely tent with foil and let rest 10 to 15 minutes.


SLICE AND SERVE

Slice against the grain of the meat and serve.