Take the Temp: 5 Steps to Holiday Prime Rib Done Right
5 Steps to Holiday Prime Rib
Nothing beats a tender, juicy, perfectly cooked prime rib for your big holiday gathering. Prime rib is surprisingly easy to prepare, especially if you follow the simple steps from our friends at ThermoWorks, the maker of our favorite thermometer - the Thermapen ONE.
A perfect prime rib should be evenly cooked throughout — without an unsightly, overcooked gray band — and have a delicious, meaty sear. To get it right, the key is controlling your prime rib temp every step of the way.
1. Thaw
First, fully thaw your prime rib; proper thawing ensures both a quality roast and food safety. Set your roast on a plate in the refrigerator and let it thaw in its packaging for 3 to 4 days. Verify the roast is fully thawed by checking its internal temperature with a thermometer like the Thermapen ONE. Make sure you don't see any temperatures below 32°F.
Need tips for thawing large cuts? Check out our full guide on How to Thaw Large Cuts, Roasts, and Hams for safe and stress-free prep.
2. Preparation
Trim off the excess fat and any loose bits. Then, generously season all sides of the roast with kosher salt and black pepper to let the beefy flavor of your Wagyu shine through. A full 2 to 3 tablespoons of each should do for a five-pound prime rib.
3. Roast
Start by cooking your roast at a gentle 250°F. This lower, slower cook will slowly bring up the meat's internal temperature without overcooking the outside. You can use a leave-in probe thermometer like ChefAlarm to track the internal temperature. For medium rare, set the high-temp alarm for 120°F.
Wondering what prime rib temp is best for your guests? Here’s a quick guide:
|
Preference |
Description | Internal Temp. |
|---|---|---|
| Rare | Red, cool center | 110°F |
| Medium Rare | Red, warm center | 120°F |
| Medium | Pink throughout | 130°F |
| Medium Well | Primarily grey, sliver of pink | 140°F |
"Cooked this beautiful roast like a prime rib roast in my oven-it was devoured by my guests -will be ordering this again!!"
- Lora D., Verified Buyer
4. Rest & Sear
When the desired temp is reached, remove the roast from the oven and rest for 15 to 20 minutes on the countertop. The internal temp will rise about 5°F as it rests and continues to cook.
While the meat is resting, heat a cast iron pan over medium-high heat until it is at least 400°F. For the best sear, with the least internal cooking, rotate the roast frequently— every 60 seconds or so. This rotisserie-like heating will result in a delicious sear while minimizing the gray band.
5. Slice & Serve
Lastly, carve and serve, either unadorned or with au jus or horseradish. Your guests will marvel at the rich mahogany crust and the marbled, edge-to-edge pink interior. Eating together is an integral part of any celebration, and a perfectly cooked roast is one of the most celebratory meals you can make.
"Actually it was the very best prime rib I have ever purchased. So very tender, and it tasted like beef! it was PERFECT and worth every cent!"
- Sandra S., Verified Buyer
Ready to put this into practice? Shop our American Wagyu Prime Rib Roasts and start planning your holiday centerpiece.
Are you a Visual Learner? View our Short Video "Prime Rib Tips and Tricks."
