Cooking Prime Rib for the Holidays

Written by Charleston

The term "prime rib" is almost always a misnomer, as very little of what is served as prime rib is actually Prime-grade beef.
- Charleston

The correct term for what we refer to as “prime rib” is actually “standing rib roast.”  Now, if you have a standing rib roast that is Prime-grade you would have a Prime standing rib roast.  I’ve cooked a couple such hunks and thought they were way too fatty.  To my taste, Choice-grade meat makes for the best standing rib roast.


This leads me to my next bit of knowledge for you: know your grades.


The solid-gold watch of the beef world.  Personally, I’m more than happy to cook and consume a piece of Prime beef as long as somebody else is paying for it.


The watch you wear to work and to the occasional wedding.  When I’m buying, I usually buy Choice.


You know, that watch you keep in your desk at work for when you leave your real watch at home.  Select beef makes great stew because it has a lot of connective tissue.


Now for the most important part of cooking a standing rib roast: temperature.

My fellow chef, Cheffy, will go more in depth on this matter in our next article.  However, here is a little cheat sheet for you on what the internal temperature of you beef should be.

Rare:   120° to 127°F

Medium-Rare:   128° to 135°F

Medium:   136° to 145°F

Toast:   146°F and up


I hope this helps for all those holiday feasts you will be creating.  Happy cooking and Happy Holidays!

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