Introduction: Pat LaFrieda's Ultimate Prime Rib Guide

Picture of Pat LaFrieda's Ultimate Prime Rib Guide

The Prime Rib, or Standing Rib Roast, is the king of the roasts. A well prepared high quality Prime Rib will be remembered for months to come. However, many people find the task of cooking a Prime Rib a daunting one. These roasts can weight upwards of 18 lbs and it's challenging to cook them evenly to the desired doneness. Don't worry. The techniques we present in this guide are straightforward and precise.

Where to Buy a Prime Rib

You can usually find a "choice" grade Prime Rib at your local butcher shop and some supermarkets. Higher end markets will usually carry some "prime" grade Prime Ribs around the holidays. Beware of frozen Prime Ribs. Unfortunately, some purveyors buy Prime Ribs in the off-season and freeze them for up to 10 months.

You can also order fresh, never frozen, "prime" grade Prime Ribs directly from our website We carry both non-aged and aged Prime Ribs all year round.

Our Criteria
A perfectly cooked Prime Rib should meet the following criteria:

  1. The roast should not be left out for hours to bring it to room temperature because some bacteria leave behind toxic proteins when they multiply (e.g. staph) that can't be cooked away.
  2. The roast should have a properly seasoned and well-formed crust.
  3. The roast should be evenly cooked throughout. The entire rib eye should be cooked to the same doneness.

Who is Pat LaFrieda?
We are a family run business of meat purveyors since 1922. Our core business is supplying meat to the top restaurants in NYC and the surrounding areas. We are well known and respected in the meat industry. Restaurants proudly display our name on their menus. Many people also know us from our Food Network show Meat Men.

Other Guides
There are a number of recipes/guides for cooking Prime Rib that already exist. Unfortunately, we have found that they suffer from one or more of the following three shortcomings. One, they do a reasonable good job on small roasts (e.g. 2 ribs), but ruin large roasts (e.g. 4-7 ribs). Two, they do not correctly account for carryover cooking which leads to an imprecise result. Three, they suggest leaving your roast out for up to ten hours beforehand, which is incredibly unsafe.

What You Will Need
Cooking tools:

  1. A roasting pan (wider than the roast)
  2. A roasting rack
  3. An oven safe probe thermometer (recommended) or quick read thermometer

Ingredients for roast:

  1. Standing rib roast, cold
  2. Room temp butter (quantities below)
  3. Freshly ground black pepper (quantities below)
  4. Herbs, your preference, e.g. Herbs de Provence (quantities below)
  5. Salt (quantities below)

Ingredients for au jus:

  1. Beef stock (quantities below)
  2. Flour (quantities below)
  3. Pan drippings (quantities below)
Ingredient Amounts:
Ingredient Prime Rib Size
3 ribs 4 ribs 7 ribs
butter (oz) 3 4 8
pepper (tbsp) 1 1 1/2 3
herbs (tsp) 1 1/2 2 4
salt (tbsp) 2 1/2 3 6
beef stock, low sodium (oz) 6 8 16
flour (tbsp) 1/3 1/2 1
drippings (cups) 1/4 1/3 1/2

Quick Directions
We will explain the following steps in depth, but here is a quick summary:

  1. Choose an appropriately sized roast (2 people per rib). Choose amount of dry aging based on preference and doneness. Recommendation: Rare - 50 days, Medium-Rare - 30 days, Medium - Fresh (no aging). Have your butcher bone and tie the roast for easy slicing or french and tie the roast if serving on the bone.
  2. Mix soft room temp butter, pepper, and herbs. Remove roast from fridge and cover the entire roast with the mixture. Now sprinkle the salt all over the roast, but use a very light application over the ribs and ends.
  3. Put roast on roasting rack and place in roasting pan. Insert roast into a pre-heated 450°F oven. The cooking time of this phase depends on the size: 30 minutes for 3-4 ribs and 45 minutes for 7 ribs.
  4. Turn the oven down to 250°F and cook the roast for another 30 minutes.
  5. Remove roast from oven, but do not turn off. After a 30 rest, return the roast back to oven.
  6. The roast needs to cook at 250°F until the center of the roast is 15°F below the target temperature: 110°F for rare, 115° for medium-rare, 125°F for medium (carryover cooking will add 15°F to these). The easiest way to determine this is to use a probe to monitor the internal temperature. Alternatively, you can use a quick read thermometer to occasionally measure the temperature. The center will cook ~1°F every two minutes. (I.e., if you have 20 degrees to go, then you need about 40 minutes.) (This step typically takes about 60-90 minutes for rare, 70-100 minutes for medium-rare and 90-120 minutes for medium.)
  7. Remove the roast from the oven, wrap in foil and let it rest for 30 minutes. Remove the roast from foil and let it rest another 15 minutes. Make an au jus from the pan drippings (as described in this guide).
  8. Slice the rib as desired and plate. Serve with au jus.

Step 1: Choosing a Prime Rib

Picture of Choosing a Prime Rib

There are four things to decide when choosing a Prime Rib: grading, size, age, and preparation.

The term "Prime Rib" only refers to the cut, not the grading of the meat. Meat is graded solely on its fat content. Prime meat contains the most amount of intermuscular fat. We highly recommend going with Prime Black Angus Beef.

Collagen, the protein that holds meat together, only just begins to break down at 125°F. The more rare you cook meat, the tougher it will be. This toughness can be offset by using dry-aged beef. Dry-aging beef tenderizes meat and condenses its flavor. The following chart shows our suggestions for selecting a proper age for your roast.
Doneness Dry Age
Fresh 30 Days 50 Days

The general rule of thumb is that each rib will feed two people. For example, a 4-rib roast should feed 8 people.

Prime Ribs typically come either frenched and tied or boned and tied. The image above shows a frenched and tied roast which is preferable if you want to serve it on the bone. However, a boned and tied roast is much easier to slice. Once cooked, the bones easily come off when the butcher string is cut. Once boneless, the roast can be sliced to any thickness.

Step 2: Seasoning the Roast

Picture of Seasoning the Roast

The Prime Rib is a huge hunk of meat, and therefore requires a large amount of seasoning. Also, consider that once you slice the roast, there will be just a thin band of seasoned crust around each slice. It's difficult to get the appropriate amount of seasoning to stick to the roast, so we use a trick that we learned from Chef John at Food Wishes. We mix pepper and herbs into soft room temperature butter and cover the Prime Rib with it. This will allow copious amounts of salt to stick to the surface of the roast.

For salt, we prefer to use smoked Maldon Sea Salt. However, kosher salt will work just fine. For herbs, we suggest using an herb blend like Herbs de Provence. The flavor that the herbs add is very subtle on the plate, but they will fill your home with an amazing aroma during the cooking process.

Mix the soft room temperature butter, black pepper and herbs. Use a paddle, spoon or brush to coat the surface of the Prime Rib with the mixture. Generously salt the top and front of the Prime Rib. Very lightly salt the back (over the ribs) and the ends. You do not want the end slices or the ribs to be too salty.

Ingredient Prime Rib Size
3 ribs 4 ribs 7 ribs
butter (oz) 3 4 8
pepper (tbsp) 1 1 1/2 3
herbs (tsp) 1 1/2 2 4
salt (tbsp) 2 1/2 3 6

Step 3: Virtual Sear

Picture of Virtual Sear

These next four steps are accompanied by graphs of the temperature of the roast in 3 key locations.

  1. Surface - The temperature at the surface of the roast. Probe is inserted just under the surface. This is represented by the red line in the graph.
  2. Rib Eye Cap - The temperature of the Rib Eye Cap. Probe is inserted about 1/2" in from edge. This is represented by the green line in the graph.
  3. Rib Eye - The temperature at the center of the roast. This is the internal temperature of the roast. Probe is inserted at the center of the roast. This is represented by the blue line in the graph.
Virtual Sear
Searing is one of the most important and necessary steps in cooking steaks or roasts. It is during the sear that the Maillard Reaction occurs, turning the surface of the meat into a delicious crust. Due to the complex shape of the Prime Rib, it is not possible to apply traditional pan searing. Fortunately, we can achieve similar results by roasting the Prime Rib in the oven at a high temperature for a short duration. We refer to this as a virtual sear.

Preheat oven to 450°F. Place the roast ribs-down into the roasting rack, over a roasting pan and place into oven. Cook at 450°F for the amount of time shown in the chart below. Then, turn the oven down to 250°F and cook for another 30 minutes. You'll notice in the graph that the surface of the roast reaches almost 200°F. This is exactly what we are looking for to produce the Maillard Reaction. In addition, this is well above the temperature needed to kill any surface bacteria.

Roast Size Time @450°F Time @250°F
3 ribs 30 min 30 min
4 ribs 30 min 30 min
7 ribs 45 min 30 min

Step 4: Post-Sear Rest

Picture of Post-Sear Rest

The post-sear rest is one of the unique features of our cooking method for steaks and roasts. After the sear, there is too great of a temperature difference across roast for it to cook evenly. To rectify this, we rest the meat for 30 minutes to allow the temperature to equalize. The temperature difference that we care about is the difference between the rib eye and rib eye cap (the green and blue lines in the graph). At the start of the rest there is a 40°F difference. Due to the rest, this difference decreases to less than 20°F into the next step. There are no food safety concerns during this rest because the surface temperature of the roast reached almost 200°F in the previous step, killing any surface bacteria.

Remove roast from oven to allow the temperature across the roast to equalize. Return the roast to the oven after 30 minutes. Do not turn oven off because it will likely take more energy to reheat the oven than it would to maintain 250°F. Do not cover the roast.

Step 5: Roast

Picture of Roast

The Prime Rib has a nice sear and we have rested it to allow the temperature to equalize. Now, we just need to bring the internal temperature to the desired doneness while accounting for carryover cooking (15°F-20°F). Low and slow is the way to go. We keep the oven at 250°F and allow the rib eye to cruise to the target temperature. You'll notice in the graph above that the center of the roast, the rib eye, has been cooking at almost the same rate since the end of the sear. Cooking at a higher temperature will not speed up the process much, but it will overcook parts of the roast.

This step can not be done accurately by cooking time alone because every oven is different and because cooking times vary for each individual Prime Rib. The only accurate method is to monitor the internal temperature.


Cook the roast at 250°F until it reaches the desired temperature accounting for 15°F of carryover cooking. The chart below shows the suggested target temperatures for the different levels of doneness. To accurately cook the roast we need to monitor the internal temperature using one of the following two methods.

Doneness Target Temp Final Temp
rare 110°F 125°F-130°F
medium-rare 115°F 130°F-135°F
medium 125°F 140°F-145°F

Method #1

Use an oven safe temperature probe to monitor the internal temperature of the Prime Rib. These probes typically have an alarm that can set to alert you when it is done. We recommend this method. The approximate roasting time is shown in the chart below.

Method #2

Use a quick read thermometer to occasionally check the temperature of the roast. During this phase, it takes about 2 minutes to cook 1°F. You can use this to determine when to check the roast. For example, if the roast has to cook another 15°F before it reaches the target temperature, then you check it in 30 minutes. The approximate roasting time is shown in the chart below.

Doneness Approximate Roasting Time
60-90 minutes
70-100 minutes
90-120 minutes

The approximate roasting time for a 3, 4, and 7 rib roast are about the same. These times are only provided to give a general sense of how long this step takes. Always go by temperature.

Step 6: Final Rest / Prepare Au Jus

Picture of Final Rest / Prepare Au Jus

At this point, there is more than enough residual heat in the roast to finish cooking it. Applying any more heat will overcook parts of the roast. By resting the roast, we stop cooking the outer layers of meat and allow the center to catch up. The temperature at the center of the roast, the blue line in the graph above, steadily increases at about the same rate during the rest as it did while the roast was still in the oven. This is carryover cooking and it is clear from our graphs that it is a significant part of the cooking process.

Remove roast from oven and wrap in foil. Let it rest for 30 minutes. Then, remove foil and rest for another 15 minutes. While the roast is resting, prepare an au jus from the pan drippings.

Au Jus
The one shortcoming of a Prime Rib is that there is no way to season (salt) the inside of the meat. However, serving it with a simple au jus solves this problem. Au jus is easy to make.

  1. Pour the pan drippings (quantities below) into a pot or sauce pan. Heat the drippings over medium heat.
  2. Whisk in flour (quantities below). Cook for 3 minutes to remove raw flour taste.
  3. Slowly stir in beef broth(quantities below). Reduce for another 3-4 minutes or until desired thickness (should be thin).
  4. Add salt to taste. Should be slightly salty. Keep warm until served, but do not reduce any further.
Ingredient Prime Rib Size
3 ribs 4 ribs 7 ribs
beef stock, low sodium (oz) 6 8 16
flour (tbsp) 1/3 1/2 1
drippings (cups) 1/4 1/3 1/2

Step 7: Slice, Plate and Serve

Picture of Slice, Plate and Serve

Once you slice the Prime Rib, it will quickly cool to room temperature. Therefore, it is best to wait until the last moment to begin slicing. Make sure all of your guests are seated and all of the side side dishes are laid out. Also, only cut what you need for the first serving.

Frenched and Tied
Cut the butcher string and carefully remove it from the roast. If you have changed your mind and would rather slice a boneless roast, it is easy to do. Just cut along the back of the roast along the ribs and follow the bone. To slice bone-in, it is best to cut on either side of each rib. This will give you alternating bone-in and boneless slices. The bone-in slices will be larger portions.

Boned and Tied
Cut the butcher string and carefully remove it from the roast. The ribs will easily detach from the roast. Slice the roast at the desired thickness. We prefer thick slices of about 3/4".

Don't forget to serve the au jus with the prime rib. Serve this in individual ramekins or in a gravy boat.


LeslieV15 (author)2017-12-25

Well, the crust was great. As was the au jus. Meat was very good, but the estimated time was WAY off, and we had our Christmas dinner an hour late. We gave up on the temperature rising to medium rare and ate it rare. Because of not being able to estimate the time it would be ready any closer than that, I'll probably opt for different instructions next year.

Rhody Rose (author)2017-12-22

Since I need a quick reference in the middle of the chaos that is usually Christmas, I made a chart. For anyone interested (the formatting is weird, but discerable) for a rare result:

DougL7 made it! (author)2016-12-26

Thanks Pat,

I have followed these directions a few times now with great results. Notably the last two Christmas Days. My father keeps a couple black angus steers himself and we split one at harvest time. Needless to say we are spoiled. The butcher shrink wraps and freezes the meat but have not suffered for quality. I did two 4 rib roasts yesterday in a single pan. One was 4 the other 3.5 pounds. The larger was almost 4 years old! The smaller was 8 months old.

They were like butter - the larger medium rare, the smaller medium. The photo shows the larger still laying as cooked and the last couple pieces of the smaller roast nearer the camera. We fed Grandpa, two Grandmas, my wife and I and our three teenage sons with two ribs left.

We followed the 4-rib times. The internal temperature of the smaller roast going into the second cook period was 100 degrees, the larger was 90. I pulled them both to rest when the smaller was 130 the larger 125. Started at 1:30 PM and pulled them out for final rest at 4:45. Collapsed onto the couch in complete after-glow about an hour later. The only downside: I've been assigned Christmas cook for life now. Cheers!

JimKeeley (author)2016-12-25

Best ever.

GregZ9 (author)2016-11-22

Hi Pat, we just received a 30 day aged 5 rib boned & tied prime rib from you. We will be following your cooking instructions for a perfect Thanksgiving prime rib feast. I was curious I have heard that seasoning the roast and leaving uncovered in the fridge overnight makes for a more flavorful roast?

saherr1969 made it! (author)2016-08-14

Absolutely one of the most complex recipes I have ever made and it was flawless!

twhiteman1 (author)2015-12-22

So for those who like their meat cooked, what temperature should one aim for to reach well done?

GjtBob2 (author)twhiteman12016-01-02

I'm not allowed to tell you anything higher than 115 degrees F, sorry.

Pat LaFrieda (author)twhiteman12015-12-23

You want to start the rest at 145°F to shoot for a final temp of 160°F.

gary delatte (author)2015-12-23

Nobody wants to hear it but I'll say it anyway : with a suture kit and cpr I think that cow could have been saved. Medium well or not at all. The last time I had prime it moo'ed and tried to climb out of my plate.

GjtBob2 (author)gary delatte2016-01-02

You probably don't want to hear this, but anything past medium-rare, on a quality cut of meat is a SIN! Merry Christmas and Happy New Year.

tvengineer (author)gary delatte2015-12-23

You probably don't want to hear it, but I'll say it anyway. If you are cooking your meat to anything past medium you have no idea what you are missing.

gary delatte (author)tvengineer2015-12-23

You got your opinion, I've got mine. I just don't like it when they show the meat a picture of fire and say it's done

Bowtie41 (author)2015-12-30

Nice I'ble and AD.But some of us can't afford $60 per person for aged roasts.I'm disabled and on fixed income :-(

GjtBob2 (author)Bowtie412016-01-02

Do what I do, look for sales at your grocer. I got one a couple weeks ago for $5.77/ lb, and got a 5.34 lb choice prime rib for just over $30, so it didn't break our budget, and were on SSDI, so a treat is doable a couple times a year, you owe it to yourself to splurge.

GjtBob2 (author)2016-01-02

I'm making this as I type. I've got a 2 rib, 5.34LB bone in Choice Prime Rib, I am in the final stage of cooking, with about 10 degrees to go, it smells and looks amazing! I'm sure it'll taste as yummy as it smells. Got this on sale the week before Christmas at our local City Market store, for $5.77/ lb so it was too hard to pass up. I've bought a few from them before, and was very pleased with them. This technique is awesome!

Red Bing made it! (author)2016-01-02

Made this 4-rib roast for Christmas dinner, and everyone loved it. The beef ran $100, but with all the sides we served, we fed over a dozen people. Once you absorb the details, the "quick directions" help keep it simple during the actual process. I used my own no-salt herb blend, and mixed a little of my own steak seasoning recipe in with the black pepper. The end slices were done enough for those who don't like it rare, but the flavor was perfect all through it. Excellent results!

rainmanjp (author)2015-12-28

I followed this recipe for a 5 rib roast for Christmas. Admittedly I was a little skeptical of the initial high-heat cooking method as conventional wisdom seems to favor initial low temperature and then finish with high temperature to ensure browning. However the results were perfect. I have a temperature probe as part of my oven so I cooked the roast to 115 degrees and turned off the oven. The temperature slowly rose to 130 degrees and it was a perfect medium rare. One small addition that I made I sauteed about 5 - 6 cloves of sliced garlic in 3 tablespoons of olive oil, removed the garlic,let it cool and added it to the butter. Very happy with this recipe but without a temperature probe you are doomed.

ddettorre (author)2015-12-24

Hi, Thanks for posting this. I bought a 14lb. boneless roast that I would like done medium. Can you recommend the time for each step? Also where is the au jus instructions in the guide? Thanks!

Pat LaFrieda (author)ddettorre2015-12-24

Following the directions for the 7-ribs should get you close. Being boneless will throw things off a bit, so I would check the temp early just to make sure you don't overshoot.

JBronson74 (author)ddettorre2015-12-24


I found the au jus instructions by clicking through the 7 steps. Next to the download button.

JBronson74 (author)ddettorre2015-12-24

Hi, ddettorre. I too was wondering the same thing. Directly above us is a 7 steps button. Click the arrow until you reach the desired instructions.

SalS3 made it! (author)2015-12-24

Hi, on the place I work we served it Med Rare cooked until reaches 115 * they damped the outside with olive oil, rosemary, seasoning salt black and peppercorn, it's delicious house specialty.

Pat LaFrieda (author)SalS32015-12-24

We also cook to 115°F for medium rare and then let it rest to reach 130°F. Most sources consider a final temperature of 130°F to be medium-rare and we agree with that.

Escher1213 (author)2015-12-22

I'm picking up a 7-rib roast on Xmas eve. I have a good probe thermometer. Will it really only take 70-100 min to reach the desired temp? Just need to make sure my dinner party is not waiting hours if it's not done. Also, can I place the roast (which will be cut and tied) directly on the bottom of a foil roasting pan?

Escher1213 (author)Escher12132015-12-22

70-100 min after the resting stage I meant

Pat LaFrieda (author)Escher12132015-12-23

It takes about 90 (sear) + 90 (roast) + 45 (rest) = 225 minutes total, depending on the doneness you're shooting for.

I would not put the roast directly on the bottom of the pan. A lot of fat will render out and the roast will be swimming in it. It just won't cook right. You can probably fit a roasting rack in the foil pan, but you have to be super careful taking it in and out of the oven (those pans are flimsy).

Escher1213 (author)Pat LaFrieda2015-12-23

Thank you for your reply. I think I'm missing something time wise. Based on the article, I had the following:

45 min at 450 + 30 min at 250 = 75 min

30 min rest

then between 70-100 for medium rare

then an additional 45 min rest (30 covered; 15 uncovered). Am I right? I just wasn't understanding your initial time of 90 minutes for sear

Pat LaFrieda (author)Escher12132015-12-24

I lumped in the first rest in with the sear time. I also didn't notice that you were doing a 7-rib roast, so I was short 15 min (45 + 30 + 30 = 105, which includes the first rest). Your times look correct.

Lampone (author)2015-12-23

En mi país ese se llama "carne arrebatada" cocida y quemada por fuera y cruda por dentro. No tienen idea de como comer carne. Te invito a Argentina para que pruebes carne bien hecha y sin tanta ciencia ni gráficos.

fixfireleo (author)2015-12-22

i read you can dry-age your own roast for up to 7 days in the fridge if wrapped in cheese cloth but you have to cut away all the dried outer part. does this really work?

Pat LaFrieda (author)fixfireleo2015-12-23

There is a company that sells special bags for aging at home so you don't have to trim away the outer surface. I have not personally tried them, but have heard they work okay.

Overall, I don't recommend aging at home. It's not easy to maintain the proper environment to safely get a good result.

Amyr_19 (author)2015-12-21

I will be making a 3.5-4 pound prime rib for New Year's Day. I have had the bones removed. I am wondering how long to sear this in oven at 450 or do you suggest searing it in a pan. Also after the searing process, how long would I then cook it for at 250? I just don't want it to be overdone. We like medium rare to medium.


Pat LaFrieda (author)Amyr_192015-12-23

For a roast that small, I would sear it for 20 min in the oven (plus the 30 min at 250). Hard to say how long it would roast at 250, but I would guess about 60-80 min. Obviously you need to check with a thermometer.

Connie TaggartK (author)2015-12-22

I do this with a Venison Roast. It turns out very good. What is Herbs de Provence ? Is this a name for the spices ? We love Prime Rib it the best that you can make. Thanks for your recipe. Will be trying this New Years Day. Thanks again !!!

rafununu (author)Connie TaggartK2015-12-23

Herbes de Provence, Provence herbs.

Thyme, rosemary, savory, sage etc...

cmluckn01 (author)2015-12-21

what types of herbs do you recommend to mix with the soft butter and black pepper?

Pat LaFrieda (author)cmluckn012015-12-21

We prefer Herbs de Provence. Some people use rosemary. The herbs only add a very subtle flavor, but your house will smell amazing while the roast cooks.

nancy.parrillo (author)2015-01-03

This is the first time I made prime rib using this method and I have to say... it was AH-MAZING!!!! Meat came out absolutely perfect. I'll never make a prime rib any other way!

AirPlein1 (author)nancy.parrillo2015-03-31

I agree…this is the only way to go!

Redheadsmama made it! (author)2015-03-13

Made a Prime Rib Roast for Easter dinner last year. It came out perfect - so loved by my teenagers that they took a picture to remember it by. The best cooking method by far. Many thanks!

Dirk VanErp (author)2015-01-16

Hello, I thought I would comment here, as a 1970's era prime ribaholic, I am appalled at the state of the commercial restaurant industry destroying this cut of meat. Prime Rib reached it's peak in the 1970's, then eggs bad, butter bad, red meat bad. Today EVERYONE eats butter and eggs once more. So in the past restaurants could roast a whole prime roast, and sell out by 6:30 guaranteed, and late comers were mad, then no one wanted it, it didn't sell out, enter the prime rib lunch special. Restaurants started to drop it from the offering, enter Sysco and others to turn it into the "McDonalds" of meat, for a while it was offered in portion controlled "pouches" simply "boil and serve", or cook (the roast) a week, hell month in advance, slice it frozen or cold, boil it in "Au-jus" and it's good right ? WRONG! If you ain't gonna do it right, don't do it at all. Today nearly everyone who offers this cut, cooks it in advance, then puts in in the refer, then re-heats in in Au-jus, you get meat that tastes boiled and has no natural pink/red color, as carved from the roast. When I see it offered, I as the waitperson 30 questions, am lied to "THEN" disappointed. I get "Boiled Meat" that looks like, well it rhymes with "it"! Looking at the web posts of "chefs" comments on how to offer prime rib, it makes me sick, get off you butt, cook the roast so it comes out 30 minuets AFTER you start serving it, carve it to order, what's the problem here guys, are ya really that stupid ? And if ya don't sell out, don't offer it ! And NO ya don't pour Au-jus on it ! By the way yours looks great, properly prepared.

coleen.fussell (author)2014-12-29

Now that we made it, I have some left overs - 2 ribs are left. Does anyone have a successful way of reheating this without losing the integrity of the meat? I was thinking low and slow. (??)

TagGross (author)2014-12-26

We've been buying from Pat LaFrieda ever since we tried one of his burgers at Pier 1 in NYC and the Rib Eye at Union Square Cafe. This is the fool proof way to cook Prime Rib, We went for med rare. The aujus comes out great as well. We served it with the USC Gruyere potato recipe, Asparagus with Hollandaise and Yorkshire pudding/popovers. When you cook this you're a hero!

nicholas.taylor.9693 (author)2014-12-26

I am in the navy stationed here in Bahrain. While I was unable to have one of your prime ribs shipped out here, I was able to to good quality Australian standing rib roast here. I was looking for a cooking method to cook this 7 rib roast ( first timer) and I followed your method to the T.
THANKYOU!!!!... Came out restaurant quality and my guests were most impressed... Took it out at 115, rested it and it was Med rare all the way through!

acmillr (author)2014-12-25

Working in North Dakota this year, we have become accustomed to doing without some of the finer things in life. Even so, I was expecting to serve my family a top notch meal for Christmas this year. We turned to Pat for a fifty day dry aged prime rib roast. My whole family is in shock right now. This is by far the highest quality meat I have ever used to prepare a prime rib. Although I generally use the salt "igloo" method of cooking prime rib, I decided to go with Pat's recipe. Boy, am I glad I did!!!!

Thanks, Pat!!! From our family to yours, Bravo!

Merry Christmas,

AC Miller and family.

dan0559 (author)2014-12-24


I just purchased one of your 50 day aged PR's. I like my meat medium to medium-rare and my wife likes her meat medium to well done. Please advise on what adjustments I need to make to your recipe without degrading the quality of the meat.

Pat LaFrieda (author)dan05592014-12-25

Hey Dan. Sometimes we have guests that like it more medium than medium-rare. What I usually do is shoot for 120°F (pre-rest temp). When it is done resting, I serve them the end cuts. The ends will always be a little more cooked. However, this method is not going to give you medium-rare in the center and well-done at the ends. If you really want well-done pieces, then you will have to put part of the roast back in the oven.

Brian Wnuk (author)Pat LaFrieda2014-12-25

Pat thank you everyone was very happy !!!! Said it was the best and we have some picky eaters. Great recipe. Have a great Cristmas and new year !!! The Wnuks

Brian Wnuk (author)2014-12-25

Awesome rib. The best we ever had!!! 19 lbs followed instructions very easy came out perfect. Famly and friends said it was the BEST PRIME THEY EVER HAD !!! THANKS AGAIN HAVE A GREAT CHRISTMAS AND NEW YEAR. THE WNUK'S

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