The Best Way to Cook Prime Rib | The Bearded Butchers

Not to be confused with the grade of the beef, prime rib is named for its origin in the primal rib section. It can be cut a number of different ways, but comes from between the 5th and 6th rib on the chuck and the 12th and 13th rib on the hindquarter. A whole prime rib (bone in) will usually be 7 bones. If you make this boneless, it becomes a beef ribeye roast. Seth trims down to a 4 bone prime rib roast that should weigh 5-6 pounds. Here's a neat trick, Seth cuts the bones off but ties them back on for presentation. The magic internal temperature for a prime rib roast is about 125-130 F.
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