What is Prime Rib?

Cut from the short loin, it is referred to as a Standing Rib Roast when the bones are included, or a Delmonico Roast (yes, it’s the large form of steaks you love) when it’s boned. Standing Rib Roast is generally cradled, meaning the bones are removed from the meat and then tied securely back on.

Most Rib Roasts are in fact NOT Prime. But at Maxbauer Meat Market, all of the Prime Rib is actually Prime. Plus, you get a custom Roast Beef Rub, which is heavy on marjoram and a proprietary blend of garlic and other seasonings, complimentary with every Prime Rib purchase.

What is Cap-on?

Prime Rib is either "cap-on" or "cap-off." Maxbauer’s sells only cap-on Prime Rib. A layer of fat lies between the eye of the muscle and the cap, the top layer of meat on this cut. This top layer is highly-desirable - in fact, the Butcher always cuts his off and serves it to the Butcher’s Wife. It is as tender as tenderloins, but so much more marbled and flavored.

The Method

1

Most often, Prime Rib is roasted in the oven. While a gas or even charcoal grill is an option, the oven is the most foolproof method whether this is your first or hundredth Prime Rib.

2

Decide on the desired temperature and be sure to have a programmable, probe-style meat thermometer. This will allow you to go about your business and be altered when the roast reaches the desired temperature without opening the oven door repeatedly.

3

Unwrap the roast and place on a rack in a roasting or sheet pan. Standing Rib Roasts use the bones as a rack. Delmonico Roasts should go on a rack with the fat side up (always fat side up!).

4

Let stand at room temperature for a couple of hours. The larger it is, the longer it needs to stay out. Cover it with a clean dish towel while you do this. After you've done this, preheat the oven to 500 degrees and ensure your oven is impeccably clean.

5

Rub generously with Maxbauer's Roast Beef Rub. It's called a rub, not a sprinkle, so really rub it in about 30 minutes prior to roasting. Insert thermometer into the center of the roast. Set the digital program to 130 degrees (for medium rare).

6

Place roast in 500 degree oven and set a time for 15 minutes. Turn the oven down to 300 degrees for the duration of the cooking time. When the desired temperature is reached, remove from the oven and cover with foil and a clean kitchen towel. Let rest for 15 minutes before removing the temperature probe.

We recommend slicing at 3/4" thick. Serve with the Butcher's Wife's Horseradish Cream or Blue Cheese sauce!

Download the complete Guide to Prime Rib below and add it to your recipe book.

Ingredients

Directions

1

Most often, Prime Rib is roasted in the oven. While a gas or even charcoal grill is an option, the oven is the most foolproof method whether this is your first or hundredth Prime Rib.

2

Decide on the desired temperature and be sure to have a programmable, probe-style meat thermometer. This will allow you to go about your business and be altered when the roast reaches the desired temperature without opening the oven door repeatedly.

3

Unwrap the roast and place on a rack in a roasting or sheet pan. Standing Rib Roasts use the bones as a rack. Delmonico Roasts should go on a rack with the fat side up (always fat side up!).

4

Let stand at room temperature for a couple of hours. The larger it is, the longer it needs to stay out. Cover it with a clean dish towel while you do this. After you've done this, preheat the oven to 500 degrees and ensure your oven is impeccably clean.

5

Rub generously with Maxbauer's Roast Beef Rub. It's called a rub, not a sprinkle, so really rub it in about 30 minutes prior to roasting. Insert thermometer into the center of the roast. Set the digital program to 130 degrees (for medium rare).

6

Place roast in 500 degree oven and set a time for 15 minutes. Turn the oven down to 300 degrees for the duration of the cooking time. When the desired temperature is reached, remove from the oven and cover with foil and a clean kitchen towel. Let rest for 15 minutes before removing the temperature probe.

The Butcher’s Wife’s Guide to Prime Rib