Holiday Prime Rib
For us, nothing sounds more delicious than a Prime Rib Roast for our holiday celebrations. It is always a crowd pleaser.
How big of a Rib Roast do you need?
A Rib Roast typically will feed 2-3 people for each bone. Rib Roasts have up to 7 bones.
Bone-In Rib Roasts or Boneless Rib Roasts?
Prime Rib Roast can be sold boneless or bone-in. The boneless option allows for easy carving once the roast is prepared and ready to serve. The bones in the bone-in option insulate the meat as it cooks and produces more flavorful and tender results. Our preference is to have the bones cut off and tied back on. That way you are able to benefit from cooking it bone in, then easily cut the strings to remove the bones when ready to cut and serve the meat. This is the way we sell our Prime Rib Roasts from our Farm Store.
How to Cook?
Fresh Garlic Cloves: Separate and peel several (4-5) cloves. Cut into slivers lengthwise.
Olive Oil - 1 tablespoon
Salt and Pepper to taste
Some people also like to use a rub of minced garlic, fresh thyme and rosemary.
Meat Thermometer- essential to ensure roast to desired doneness.
Roasting pan large enough to hold your roast. A smaller (2-3 pound) roast may fit in your cast iron skillet to roast.
If frozen, thaw the rib roast in the refrigerator for 2-3 days. A 4-7 bone roast will take more time than a 2-3 bone roast. Once the roast is thawed, remove it from the wrapper and place it on a cutting board. Use a sharp knife to poke holes about one inch deep in the roast and put a sliver of garlic clove in each slit. Rub the roast with olive oil. Salt and pepper the roast on all surfaces. Loosely cover the roast with foil or wrap the roast in cheese cloth and return it to the refrigerator in a pan with sides. The roast can rest in the refrigerator for a day until you are ready to roast. On the day you plan to serve the roast, remove the roast from the refrigerator and allow the roast to rest for one hour before roasting. Place the roast in a roasting pan, bone side down, fat side up. Put the meat thermometer probe in center of the roast, make sure it is not touching the bone. Preheat the oven to 425 F- 450 F degrees. Place the roast in a hot oven for 15 minutes. Lower oven temperature to 325F for the rest of the cook time.
Cooking time for the roast will vary so using a meat thermometer will be very helpful. Go by temperature NOT time. A good thermometer is KEY. We prefer Medium Rare and don't recommend cooking past Medium for optimal flavor and tenderness.
General cook time guidance and temperature to take roast out of oven at for preferred doneness.
Rare will take 10-12 minutes per pound. 115 F Rare
Medium Rare will take 13-14 minutes per pound. 125 F Medium Rare
Medium Well will take 14-15 minutes per pound. 135 F Medium
Remember the center of the roast where you have the meat thermometer will be the least done. As you move towards the ends of the roast it will be at a higher temperature. Do not over cook the roast. When you remove the roast from the oven it will continue to increase temperature 5-10 degrees. Allow the roast to rest for 15-20 minutes before serving.
We do have a limited supply of Prime Ribs for this Holiday season. Give us a call (608-364-4767) or send us an email (firstname.lastname@example.org) to reserve yours!