Prime Rib has been a holiday family favorite of ours for as long as we can remember. Over the years, we’ve settled in on the cooking method detailed below. If you follow the instructions below, you should end up with a Prime Rib that people will be talking about for generations to follow. Please don’t hesitate to drop us a line if you have any questions or if we can help you achieve Prime Rib Perfection in any way.

The Secret.
 
When it comes to cooking instructions on the Nebraska Star® Beef website, you’re going to find one common theme. Internal Temperature. If you haven’t already, get yourself a good digital probe thermometer. Knowing the actual internal temperature of a dish you are cooking is the ONLY way to know what’s going on inside that item without cutting it in half. A good digital probe thermometer is a must for cooking.

Thawing.  
The perfect prime rib starts with proper thawing. Set your frozen prime rib out the day prior to cooking. It will need to sit out at room temp, sealed in its packaging, for at least a day. If you prefer to leave it in the refrigerator, it could take a few days to thaw completely. “So, how do I know when it’s thawed??” You might have already guessed … use your thermometer and measure the internal temperature. When the internal temperature has reached 50 or 60 degrees F, it’s ready to remove from its package.

Seasoning.
 
Once thawed, the prime rib should be removed from its package and placed on a cookie sheet with a drip rack. Once here, it’s ready to be seasoned. We prefer our Horseradish Prime Rib Rub applied liberally prior to cooking, but any seasoning that tastes favorable on beef will do.  

Cooking.  
Start HOT and finish at a lower temperature. We like to start our Prime Ribs out at 400-450F for an hour or so, until they’ve developed a nice, caramelized crust over the entire surface. After the roast looks appealing, lower the oven temperature to 225F and allow the roast to continue to cook until it reaches the desired internal temperature. Use the chart below as a reference.
– 110F for Rare
– 120F for Medium Rare (recommended) 
– 130F for Medium
– 150F for Well Done

Resting.
Resting doesn’t get enough emphasis in general, but it is absolutely critical to making the best Prime Rib possible. We recommend resting for 5 to 10 minutes per pound, and we prefer to rest Prime Ribs on a cool plate, uncovered, but in an large enclosed container to limit airflow – a large cooler (48qt minimum) – or similar will do just fine, as will a large cardboard box set over the top of the plated roast on a countertop. 

Steaks

Filet Mignon

Ribeye

NY Strip

Top Sirloin

Bottom Sirloin / Boston Strip

T-Bone / Porterhouse

View All

Burger

Bulk

Patties

Bundles

View All

Bundles

Best Sellers

Freezer Busters

View All

Roasts & BBQ

Brisket

Prime Rib

Chuck Roast

View All

Wagyu

8oz Filet

12oz NY Strip

View All

Steaks

Filet Mignon

Ribeye

NY Strip

Top Sirloin

Bottom Sirloin / Boston Strip

Flank Steak

Skirt Steak

Tenderized Round Steaks

Chuck Steaks

View All

Burger

Bulk

Patties

Bundles

View All

Bundles

Best Sellers

Freezer Busters

Family Friendly

View All

Roasts & BBQ

Short Ribs

Brisket

Prime Rib

Chuck Roast

Rump Roast

Eye Round Roast

Inside Round Roast

Tri-tip

Kabob Meat

Hanger

View All

Slab Jerky

1.5oz Bags
3oz Bags

Bundles

Beef Sticks

1.25oz Snack Sticks

Bundles

Original

Cheddar Cheese

Jalapeno Cheddar

jerky making

Signature® Seasoning

Signature® Salt + Pepper

Signature® Universal (Lower Sodium)

Signature® SPG (Salt, Pepper, Garlic)

Signature® BBQ Dry Rub

Signature® Horseradish Prime Rib Rub

View All

BBQ

"The Heat"

Original

Peppered

Red Pepper

Sweet & Spicy

Teriyaki

View All

BBQ

"The Heat"

Original

Peppered

Red Pepper

Sweet & Spicy

Teriyaki

Cure Kit

View All

jerky making

Gear

Shirts & Hoodies

Caps

Tumblers

View All

Partner Products

Soup & Beef Bundles

Stacy Lynn's Cinnamon Rolls

View All

nsb market new

NSB Gear

Shirts & Hoodies

Ball Caps

Tumblers

Koozies

View All