When To Buy Prime Rib For Christmas Dinner

Prime rib is a popular choice for Christmas dinner, but it can be a big investment. Retailers tend to increase prices in late December, knowing that people will be looking for prime rib during the holidays. To get the best deal, it's recommended to buy your prime rib a week or so before Christmas. This is when larger supermarkets will be running their specials, and you'll have a wider selection to choose from. However, if you buy too early, you risk the meat spoiling, so it's important to consider storage options. Some methods to preserve prime rib include storing it in the freezer or dry ageing it in your fridge, which can improve its flavour.

When to buy prime rib for Christmas

Prime rib is an expensive choice for Christmas dinner, so it's important to get the timing right. Buying too early or too late could mean paying over the odds, or missing out on the best cuts.

Standing rib roasts or ribeye roasts will start showing up in the weekly ads of grocery stores the week before Christmas. Ads may be extended depending on when Christmas falls, so it could be the last ad before the holiday.

You can buy a prime rib too early, but it's not advisable to leave it too late. If you buy a week in advance, you can take advantage of the sales and get the best cut. You can also try dry-ageing the meat in your fridge for a week to improve the flavour.

If you buy too early, you can always store your prime rib in the freezer. It should be fine in the fridge for 3-5 days, so if you buy a week in advance, you can always freeze it until 3 days before Christmas. It should then thaw in about 48 hours, leaving a 24-hour cushion.

If you leave it too late, you may find the selection is poor, and the price is high. You can always place a special order at your local grocery store and pick it up on a designated day, or ask your butcher to cut it down for you.

If you're serving prime rib as part of a holiday buffet, estimate that your guests will eat about half a pound per person. If it's the main course for a sit-down dinner, plan on one pound per person or one rib for every two diners.

How to store prime rib

Storing prime rib requires attention to temperature, packaging, and timing. Here is a comprehensive guide on how to store prime rib:

Temperature

It is crucial to maintain a consistently low temperature for prime rib storage to prevent bacterial growth and maintain its quality. The ideal storage temperature is below 40°F (4°C). Use a refrigerator thermometer for accuracy.

Packaging

To protect the meat from exposure to air and contaminants, wrap the prime rib tightly in plastic wrap or aluminum foil. This helps retain moisture and prevents drying or freezer burn. Place the wrapped meat in an airtight container or resealable freezer bag for added protection.

Timing

Prime rib can be stored in the refrigerator for 3-5 days. For longer storage, freezing is recommended. Frozen prime rib can be stored for up to 6 months, although quality may diminish over time. Consume it within a few months for optimal taste and texture.

Best Practices

• Properly wrap the meat to prevent air exposure and leakage.
• Use airtight containers or freezer bags for added protection during freezing.
• Label and date the packaging to keep track of storage time.
• Maintain a consistent temperature in the refrigerator or freezer.
• Store the prime rib in the coldest part of the appliance, usually the back of the bottom shelf.
• Avoid overcrowding to ensure proper air circulation.
• Follow recommended storage times and consume within the suggested periods.

Risks and Pitfalls to Avoid

• Allowing the meat to reach unsafe temperatures by leaving it at room temperature.
• Exposing the meat to air, which can cause freezer burn and affect taste and texture.
• Improper freezing techniques, such as inadequate wrapping, can lead to moisture loss and ice crystal formation.
• Thawing the prime rib at room temperature, promoting bacterial growth. Always thaw in the refrigerator or use the defrost function on your microwave.
• Freezing for too long, as it may result in freezer burn and quality loss.
• Relying solely on expiration dates. Use your senses to check for signs of spoilage, such as discolouration, odour, or slime.

How much prime rib to buy

Prime rib is an expensive cut of meat, so you don't want to buy more than you need. However, as a host, you also don't want to be stingy and not serve enough. The classic rule of thumb is to buy one pound per person raw. A bone-in standing rib roast will feed about two people per bone, so a three-bone prime rib will comfortably feed six people. If you are serving a large holiday meal with plenty of other food, you could plan for 1/2 to 3/4 pound of prime rib per person.

3-4 people: 4 pounds (2 bones)

4-5 people: 5 pounds (2-3 bones)

5-6 people: 6 pounds (3 bones)

6-7 people: 7 pounds (3-4 bones)

8-10 people: 10 pounds (5 bones)

10-12 people: 14 pounds (7 bones)

When buying prime rib, it is recommended to purchase a prime rib roast that is larger than you anticipate needing. Once cooked, the meat may shrink by as much as 20%. Buying a little larger will ensure there is enough to go around without anyone's plate coming up short.

How to cook prime rib

Preparation

Before cooking, remove the prime rib from the refrigerator and let it sit at room temperature for 30 minutes to an hour. This will help it cook more evenly. If you're cooking a bone-in roast, ask the butcher to cut the bone off and tie it to the roast. This way, you can cook the bones with the meat, and they will make a nice rack for the roast to sit on.

Seasoning

Season the prime rib with salt, pepper, fresh thyme, rosemary, garlic, and olive oil. Combine these ingredients and rub them all over the outside of the roast. Place a bone-in roast with the bones down, in a cast-iron, roasting, or other oven-safe pan. Place a boneless rib roast on a rack, and then in your pan.

Cooking

Start cooking your prime rib at 500°F for 15 minutes, and then lower the oven temperature to 325°F. The length of time to cook prime rib depends on how rare you want the meat. For rare, cook for 10-12 minutes per pound, or 13-14 minutes per pound for medium-rare. If you want your meat medium-well, cook for 14-15 minutes per pound.

Use a meat thermometer to ensure you cook the prime rib to your desired level of doneness. For rare, aim for an internal temperature of 120-125°F. For medium-rare, aim for 130-135°F, and for medium, aim for 140-145°F.

Resting

Once the prime rib reaches the desired internal temperature, remove it from the oven and tent it with foil. Allow it to rest for 20-30 minutes. Resting the meat is essential, as it allows the juices to seal back into the meat. If you cut the meat too soon, it will be dry and chewy.

Carving and Serving

Before carving, remove the bones (if using a bone-in roast) and cut the kitchen string holding the roast. Spoon some of the extra sauce from the pan over the roast, if desired, or use it to make gravy. Cut the meat across the grain, which means noticing the directional lines in the meat grain and slicing perpendicular to them. Serve with mashed potatoes, wedge salad, and homemade rolls.

How to dry age prime rib

Dry-aging prime rib is an expensive process that requires careful attention and patience. It is not recommended for individual steaks as the meat will shrink in size and you will be left with barely a sliver of steak. Instead, opt for larger whole muscles, such as subprimals, which can be trimmed back from any rind that forms.

Setup

You will need a dedicated fridge for dry-aging, set to a temperature between 34 to 39 °F (approximately 1 to 4 °C). The fridge should be thoroughly disinfected before use. A standalone fan should be placed inside to ensure adequate airflow, and a rack should be installed to elevate the meat.

Aging

Unwrap the prime rib and place it on the rack in the fridge. Allow it to age for 30 to 45 days. During this time, the prime rib will lose weight and develop a darker, drier appearance, and a subtle, pleasantly funky smell.

Trimming and Cooking

Once the aging process is complete, trim away any hard, dry surfaces and fat. The meat will then need to be salted and left in the fridge for 24 to 48 hours to absorb the salt. After this, it can be cooked according to your chosen recipe.

Tips

• It is recommended to dry-age prime rib for a minimum of 30 days to achieve noticeable changes in flavor.
• Dry-aging for longer than 45 days may result in extremely intense flavors that some people may find too strong.
• The dedicated fridge should not be used to store any other items, as this can lead to cross-contamination of flavor profiles.
• Ensure the prime rib is uncovered during the aging process.
• Some sources suggest wrapping the prime rib in cheesecloth or paper towels to allow for evaporation without hardening the outer surface of the meat. However, others advise against this, stating that it can cause the meat to rot.
• If you are unsure about dry-aging, it is recommended to try dry-aged beef before embarking on this process.

Frequently asked questions