12/12/2025

Put on the Ritz with Prime Rib
The prime season for prime rib is fast approaching. According to retail data, weekly sales of prime rib roasts almost triple during the holiday season. The traditional roast is the mainstay of hospitality because it's simple to prepare, sure to please, and makes a grand centrepiece for a festive evening. Its tantalizing aroma says "welcome" like no other meal.

A great roasting experience begins at the meat counter. Rib Roasts are cut from rib section, and are sold as bone-in or boneless. The bone-in version may be referred to as a standing rib roast. Roasts labelled as Prime Rib are cut from the ribs closer to the loin, specifically ribs 7 through 12. Both Rib Roasts and Prime Rib Roasts are classed as Premium Oven Roasts which are best cooked, uncovered, in the oven. For a dramatic presentation, you can ask the butcher to "french" the roast, that is, to cut the meat away from the end of the rib bones, so that more of the bone is exposed.

The biggest challenge for the novice is the timing of the meal. Roasting times are estimates at best. With so many variables - shape and size of the roast, start temperature of the roast, and accuracy of individual ovens - the minutes-per-pound charts are just guidelines, good for planning the meal timing but not accurate for determining the doneness of the roast.

Guesswork for doneness can be eliminated by investing in a food thermometer - that is how you know you are cooking the roast just the way you and your guests like it. As for serving the meal at the predetermined time, experienced cooks plan for the roast to come out of the oven about one-half hour before serving time. This allows a time buffer for extra cooking if required. And the roast, loosely tented in foil and set on top of the warm stove, will keep hot for quite some time. During this standing period, the meat will become firmer so that it will be easier to carve and less juice will be lost. It also gives you time to finish off the side-dishes, make the gravy and even relax!

Timely tips to roast beef perfection:

  • Based on Canada's Food Guide, plan on 3 servings per pound/500 grams from a bone-in beef roast. The Beef Information Centre Centre recommends buying a roast large enough for seconds and "planned-overs". As a guideline, for a dinner party of eight buy a roast that is 2 to 3 kg.
  • Use a shallow pan, large enough to allow heat to circulate around the roast. Don't cover, as you want the meat to roast, not stew. Improve heat circulation by setting your roast on a rack, or on a bed of cut vegetables - carrots, onions and celery.
  • Cook, uncovered, in 325°F (160°C) oven to desired doneness. Roasting times are based on minimum roast weights of 4 lb (2 kg). Sometimes a roast which appears defrosted may still have a frozen core. Test by inserting a small skewer into the roast and if the centre is still solid, add extra time.
  • Remove the roast from the oven when the temperature is 5°F (3°C) below the desired final internal temperature. The internal temperature will rise during the standing period.
  • Carve like a pro, using a sharp knife and a gentle sawing action across the grain. Unless you want to serve bone-on thick slabs, remove the ribs first, then cut slices parallel to the twine.

    • Order Roasting Prime Rib a free recipe card that walks you through a basic Prime Rib cooking lesson.
    Prime Rib roast is the mainstay of hospitality because it's simple to prepare, sure to please, and makes a grand centrepiece for a festive evening.