Prime Rib
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Originally, Prime Rib referred only to the Rib section of a steer graded USDA Prime. Through common misuse it has come to generally mean a Rib Roast or a Standing Rib Roast. The USDA has made allowance for this popular use and does not require the cut "to be derived from USDA prime grade beef." In the traditional British service of Prime Rib, Yorkshire Pudding is frequently served as a side dish with Prime Rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at table side.


Prime Rib is available all year long.


The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.


When selecting a Prime Rib choose at least a 3 rib roast. Three ribs makes the roast easier to cook. You may also want to have the butcher trim some of the excess fat but retain a protective layer of fat for locking in moisture and adding flavor. A 3 rib roast should weigh about 7-8.5 pounds (3.2 kg to 3.9 kg). Two ribs per person should feed most people.


Raw Prime Rib should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Prime Rib is Marinated or oiled. Raw Prime Rib will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Prime RIb should be refrigerated for up to 1-3 days.

Culinary Uses

Prime Rib is a tender Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tender, it can be Thin or Thick depending on how it is cut, it is Moist, and Lean. Using the Home Plate we would call it Cooked, Tender, Thin or Thick, Moist, and Lean or noted in the home plate shorthand Prime Rib would be (C, T2T3-T4, M, L).

Prime Rib is best cooked using the following techniques: GrillingBroilingBaking, Spit RoastingRoasting,SautéingPan FryingDeep Fat FryingSous-vide and Smoking.

See Smart Kitchen’s Recipe for Prime Rib Roast for more on cooking a Prime Rib.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Prime Rib as a Serving Size.

Gluten Free


Low Fat


Low Calorie