Garlic-Infused Standing Rib Roast | Click to View Recipe

 
Maple Glazed Standing Rib Roast | Click to View Recipe

 
Chef Tips & Tricks
 
How Much to Buy:
  • 1 rib per 2 people will typically satisfy even the hungriest of dinner guests.
    • For example: 12 people would require a 6 rib roast.
Choosing Your Rib Roast:
  • As Rib Roast is a long cooking roast (we promise it will be worth it!), you will see more fat attached to the meat, making for a juicier, more flavorful bite.
    • Prime – The highest quality grade in the U.S. meat grading system. Prime has the most marbling (i.e. more of that juicy, flavorful goodness).
    • Choice – Choice has less marbling than Prime but more than Select. Despite being graded lower than Prime, choice will be a very tender and flavorful cut of rib roast.
Rib Roast Recommended Cooking Internal Temperatures:
  • Rare – 120°F. to 125°F.
    • Center is bright red, pinkish toward the exterior portion.
  • Medium Rare – 130°F. to 135° F.
    • Center is very pink, slightly brown toward the exterior portion.
  • Medium – 140° F. to 145° F.
    • Center is light pink, outer portion is brown.
  • Medium Well – 150° F. to 155° F.
    • Center is brown with no pink.
  • Well Done – 160° F. and above
    • Center is brown with no pink, well done.
Approximate Prime Rib Cooking Time per Pound (until Internal Temp Reaches 120°F.):
  • 1 Rib (2 to 2.5 pounds) – 22 to 24 minutes
  • 2 Ribs (2.5 to 5 pounds) – 60 to 70 minutes
  • 3 Ribs (5 to 8.5 pounds) – 1½ to 1¾ hours
  • 4 Ribs (8.5 to 10.5 pounds) – 1¾ to 2¼ hours
  • 5 Ribs (10.5 to 15 pounds) – 2¼ to 3 hours
  • 6 Ribs (15 to 16 pounds) – 3 to 3¼ hours
  • 7 Ribs (16 to 18.5 pounds) – 3¼ to 4 hours