Description

The cut is from the rib roast, aka prime rib. To be considered a ribeye, the steak must be cut before the roast is cooked. The cuts are then sold as ribeye steaks. Prime rib cuts are larger than ribeye cuts since they include the ribeye and the bone.

Additional information

Perfect Prime Rib Recipe

Ingredients

• 1 (3 – 4 bone) bone-in prime rib, about (10 – 10.5 pounds)
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper

Method

1. Salt prime rib from one hour to up to five days prior to cooking and serving your prime rib. Once salted, wrap tightly in plastic wrap and refrigerate until an hour prior to cooking.
2. An hour prior to cooking, remove the prime rib from the refrigerator, unwrap and place, bone side down, on a roasting pan fitted with a roasting rack and allow to reach room temperature. At this point add pepper or other seasonings, if using.
3. Preheat oven to 450º F. Then, roast your prime rib for 15 minutes and reduce to 325º F until your prime rib reaches the desired internal temperature, usually 11 – 12 minutes per pound, about 1 hour and 10 minutes. Using an internal meat thermometer, remove your prime rib from the oven about 2 – 4 degrees less than the desired serving final temperature you desire. The temperature of the prime rib will continue to rise due to carryover cooking. Tent prime rib with foil and allow to rest for 20 minutes.
4. Place on a carving board for slicing and serve.

Source: addapinch.com