Prime Rib for the Holidays: How to Prep and Cook It Right

Prime rib is the king of holiday roasts, and on this episode of Meat & Greet, Myke Stittsworth breaks down everything you need to know to nail it. From selecting the right size at the counter to seasoning, roasting temperature, and resting time — this is the butcher's playbook for prime rib.

Myke walks through the mistakes most people make (overcooking is number one) and shares the simple reverse-sear method that delivers edge-to-edge medium-rare every time. He also talks about what sides pair well and how to estimate portions so you're not over- or under-buying.

Myke's Prime Rib Tips

• How to size your prime rib: roughly one pound per person (bone-in)
• The reverse-sear method explained in plain terms
• Why resting the roast is non-negotiable
• Best sides to serve alongside prime rib
• How to use leftover prime rib for next-day sandwiches

About Meat & Greet

Myke Stittsworth joins KBUN Sports Radio's High Noon every week to share butcher wisdom from Stittsworth Meats in Bemidji, MN.

🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes

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🍖 Recipe: Herb-Crusted Stittsworth Prime Rib Roast

An elegant, show-stopping centerpiece for any holiday feast -- a perfectly roasted Stittsworth Prime Rib with a savory herb crust and natural pan jus.

Ingredients

• 1 Stittsworth Prime Rib Roast (4--6 ribs, 6--8 lb)
• 3 tablespoons fresh rosemary, chopped
• 3 tablespoons fresh thyme, chopped
• 6 cloves garlic, minced
• 3 tablespoons Dijon mustard
• 4 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup beef broth (for jus)

Instructions

1. Remove the Stittsworth Prime Rib Roast from the refrigerator 2 hours before cooking to bring to room temperature.
2. Preheat oven to 325°F and place the roast bone-side down in a roasting pan.
3. Mix chopped rosemary, thyme, garlic, Dijon mustard, and olive oil in a small bowl.
4. Pat the roast dry with paper towels, then rub the herb mixture all over the beef, pressing gently so it adheres.
5. Season generously with kosher salt and black pepper.
6. Insert a meat thermometer into the thickest part (not touching bone).
7. Roast for approximately 15 minutes per pound for medium-rare (target internal temp: 130--135°F). Plan on 1.5--2 hours for a 6-rib roast.
8. Baste the roast with pan drippings every 30 minutes.
9. When the roast reaches 120°F, increase oven temperature to 425°F and roast for an additional 10--15 minutes to develop a crust.
10. Remove from oven and tent loosely with foil. Let rest for 15--20 minutes.
11. While resting, pour pan drippings into a saucepan, add beef broth, and simmer for 3--5 minutes to create jus.
12. Carve roast between the ribs and serve with warm jus on the side.

Pro Tip: The standing time is crucial -- it allows carryover cooking to finish the roast while letting juices redistribute throughout the meat. Never skip the rest. A Stittsworth Prime Rib is a premium cut that deserves patience and a meat thermometer, not guesswork.