Happy Prime Rib Day!

Yesterday was National Prime Rib Day for 2025! A day to enjoy a nice tender portion of a prime rib. So, so delicious. . .

Happy Prime Rib Day ! ! ! 

🥩 ♨️ 🔥 🥩 ♨️ 🔥 🥩 ♨️ 🔥 🥩 ♨️ 🔥 🥩 ♨️ 🔥

A Brief History:
Origination: Prime rib comes from the rib section of a cow, specifically ribs 6 through 12, which is between the chuck and the loin:

• Rib Primal: The whole rib section is a larger primal cut, called the “beef rib.”
• Ribs 6-12: This is where prime rib roasts are taken from.
• Ribeye Steaks: Ribeye steaks are also cut from the same rib section, but without the bone.

Prime Rib courtesy of Openverse

Which Type of Beef for Prime Rib? The Angus breed is the most favored type of cattle raised for the culinary enjoyment of Americans, renowned for its superior marbling. It is generally regarded as the highest quality beef available in grocery stores, often receiving a Prime or Choice rating from the USDA.

How Important is Temperature? To achieve the best flavor and texture, prime rib should be cooked to a medium rare doneness, which corresponds to an internal temperature of 130-135°F (54-57°C). Remove the roast from the oven upon reaching this temperature, and let it rest for 20-30 minutes prior to carving. This resting period permits a slight increase in internal temperature (carryover cooking) and allows the juices to redistribute, leading to a more tender and flavorful roast. Cook slower than faster! The large cut prime rib is, cooking too fast will burn the outside and result in having a too rare inside, and the tenderness, flavor, texture, and out-right sensation of a nice prime rib be compromised. Don’t serve too fast! Allow a resting period of 20 to 30 minutes after cooking before slicing to enable the juices to redistribute throughout the meat.

The Correct Cooking Method: Grills, convection ovens, crock pots, ovens, roasters, smokers, slow cookers, Dutch ovens, air fryers are not off limits! A convection oven is an excellent method for achieving a perfectly cooked prime rib, particularly for those attempting it for the first time. A newer model will ensure even cooking and precise temperature control. Cook to the medium-rare desired temperature, and a meat thermometer is crucial for achieving uniform cooking and reaching your preferred level of doneness. Position the roast in the roasting pan with the ribs facing down or the fat side facing up. Sear the rib roast for 15 minutes at a temperature of 450°F, then reduce the oven temperature to 325°F for the remainder of the cooking duration. Every half hour, baste the exposed ends of the roast with the fat that has collected in the roasting pan. Allow a resting period of 20 to 30 minutes after cooking before slicing to enable the juices to redistribute throughout the meat.

Prime Rib,,,YUMMY courtesy of Openverse

Temperature Chart: The way to serve up that perfect prime rib:

Celebrated: The recent holiday is on the great holiday with National Prime Rib Day being celebrated every year on April 27^th!

A Few Facts:
I am sharing a few facts, and more, some trivia, some not trivial. . .

Garnishings, Served With: Of course everyone has preference, but as I recall when I worked in the steakhouse that proudly served prime rib on all Fridays, Saturdays and Sundays, ady greatly cooked prime rib is just as good or better before any sauce is poured on. But there are options that just go good, and would be greatly missed by a lot of people, had they not been served up with the prime rib:

• Au jus
• Horseradish
• More. . .

Live Oak BBQ Prime Rib with Sauce À la Minute courtesy of Openverse

The Present:
People all over the world, including the U.S. are enjoying prime rib, every time! Americans always mention prime rib as one of their classic favorite meals. It’s one of many go-to comfort foods.

The Future:
Let’s receive great thanks and enjoy prime rib this great year and in the years to come. . .

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Sliced Prime Rib courtesy of Openverse

National Prime Rib Day