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.