How To Cook Your Certified Piedmontese Prime Rib
Certified Piedmontese standing rib roast
Sharp carving knife
1. Transfer your frozen roast to the refrigerator 3 days before cooking. This will provide plenty of time for the large cut to thaw completely.
2. Run a sharp chef’s knife along the bones to easily remove them. Reattach them to the roast with butcher’s twine.
3. A day before cooking, season the roast generously. It’s a big piece of beef, so use approximately ¾ to 1 teaspoon of salt and other seasonings per pound to boost flavor.
4. Let the seasoned roast rest at room temperature for an hour before cooking.
5. Adjust the rack so the center of the roast is as close as possible to the center of your oven (test it by transferring the pan and roast to the oven). The rack will most likely be in the bottom third of your oven.
6. Preheat your oven to 485˚F.
7. Transfer the roast to the roasting pan, with the rib bones on the bottom, and transfer to the preheated oven.
8. Roast at 485˚F for 20 minutes. Then reduce the heat to 200˚F and cook the roast for at least 1 hour. Use a digital meat thermometer to check the internal temperature every 20 minutes. Keep in mind that Certified Piedmontese beef cooks 30% faster than beef from other breeds.
10. Remove the roast when it’s 10 degrees below your desired temperature. We recommend cooking to 115˚F. This accounts for carryover cooking, so that the final temperature of your roast will be right around 125˚F—the perfect medium-rare.
11. Let it rest for at least 20 minutes to let the juices redistribute.
12. Cut the butcher’s twine, remove the bones, and slice the roast against the grain. Enjoy!