- • Butcher's twine is your friend! When you're cooking a prime rib, be sure to secure it with a few strands of butcher's twine to ensure that it stays tight during cooking and this will make slicing much easier once it's finished.
- • Time & Temperature: It should take you between 30-35 minutes per pound when cooking your prime rib at a temperature between 225-250Â°. Use the timeframe as a guide but verify doneness with an instant-read digital thermometer. You also need to account for carryover, which is the increase in internal temperature after it comes out, which is usually around 5 degrees. If you're looking for medium-rare, pull it off at 125Â°, medium 130-135Â°, and medium well 145-150Â°.
- • Plan ahead! If it gets done early, wrap your prime rib in heavy-duty foil and place it inside a dry cooler. This will keep it plenty warm and help give you a buffer if it gets done before your guests arrive or your side dishes are ready!
Note: No, we do not offer teXga prime rib as we cut all of our ribeye roll into ourÂ boneless ribeye steaks.