Not to be confused with the grade of the beef, prime rib is named for its origin in the primal rib section. It can be cut a number of different ways, but comes from between the 5th and 6th rib on the chuck and the 12th and 13th rib on the hindquarter. A whole prime rib (bone in) will usually be 7 bones. If you make this boneless, it becomes a beef ribeye roast. Seth trims down to a 4 bone prime rib roast that should weigh 5-6 pounds. Here's a neat trick, Seth cuts the bones off but ties them back on for presentation. The magic internal temperature for a prime rib roast is about 125-130 F.

8:47 - How to tie a Butcher Knot (The Bearded Butcher Method)

10:27 - Have you seen our NEW Cinnamon Swirl yet??? Check it out!

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🧂 We used a combo of Butter and Black for the prime roast!
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🌡️ [ Ссылка ] Meater Probe that we used
[ Ссылка ] our BB instant read thermometer for when the probe is out

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