The Best Way to Cook Prime Rib | The Bearded Butchers

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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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🧂 We used a combo of Butter and Black for the prime roast!
Black: https://bit.ly/3l63LS2
Butter https://bit.ly/37x2tvd

🌡️ https://amzn.to/33kEGQd Meater Probe that we used
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