Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts.
It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan.
Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.
It’s also very easy to cook. You just start it in the oven at a high
temperature to get good browning on the outside of the roast, and then
cook it at a lower temperature to make sure the meat in the center
doesn’t get over cooked.
There’s usually something for everyone with this roast. The ends are
well done for those who can’t tolerate pink. The center should be a
vibrant rare for those of us who must have our beef rare.
A full rack of prime beef is 7 ribs, which will easily serve 14 to 16
people (or more!). A full rack will not fit in my oven, so when I’m
feeding a crowd, I cut the roast in half (3 ribs on one roast and 4 ribs
on the other) and cook them in separate ovens.
