Beef Prime Rib

If you and your family love rib-eye as much as we do, you've probably wished that you could cook just a bunch of rib-eye steaks together in one lump to save time. Well, guess what? It looks like today's your lucky day! That ever-popular steak is cut from this glorious roast, so you can expect all of the same flavor and marbling, only this time it's family-sized. For that reason, you'll see a lot of prime rib around the holidays, and it's a staple for Sunday roasts in the United Kingdom. But if you decide to make up an excuse to cook it on a random Tuesday in springtime, we're not about to stop you. In fact, we applaud you. Because this hunk of meat is typically reserved for special occasions, you want to make sure you're serving up a showstopper. In this case, that means cooking low and slow to get the meat nice and juicy, then popping it in the broiler to crisp up the outside. We're here to walk you through that process step by step, and MEATER is here to send you cook updates so that you can spend more time celebrating with your guests. One of the fun things about prime rib is that you can mix up your meals to fit the setting. For a more low-key spread, keep it simple with roasted vegetables or a good ol' beef and potatoes meal. If you're going all out for a holiday or a weekly roast dinner, pile your plate with stuffing, bread, and gravy in addition to your veggies. If you're looking for a classy beverage, you'll want something that can stand up to the meaty flavor of prime rib. A full-bodied red wine like cabernet sauvignon or a robust stout is best suited for this job.