Every family has that one dish that means Christmas.
For some, it’s cookies. For others, it’s lasagna (looking at you, Midwest).
But for those of us who like to make an entrance — it’s prime rib.
The moment that roast hits the oven, it’s game over. The smell alone announces it’s the holidays. You can keep your store-bought ham; this is how you do Christmas dinner right.
A Little History, Because It’s Kind of Fun
Prime rib isn’t some new foodie trend — it’s old-school. The tradition started in England, where a standing rib roast was considered the height of celebration.
It was reserved for feast days and special occasions — because, frankly, not everyone could afford to eat the best cut of the cow all the time.
When beef became more accessible in America (around the 19th century), families started bringing the tradition across the pond. By the mid-1900s, prime rib had basically become the Christmas showpiece — the centerpiece of a “real meal.” It said: We made it through the year. Let’s eat something amazing.
And honestly? That still holds true.
What Makes Prime Rib So Special
Let’s break it down. Prime rib isn’t just any roast. It’s the big, juicy, tender section from the rib primal — the same area where ribeyes come from.
That’s why every bite has that perfect combo of marbling, tenderness, and flavor.
When you cook it right — and I mean low and slow, rest, and slice against the grain right — it melts in your mouth.
And if you get it from a butcher who knows their beef (hi, that’s us), you’re starting miles ahead of the grocery store version.
Ask Your Butcher to Debone and Tie It
Here’s a tip straight from the butcher block: ask your butcher to debone and tie your roast.
It might sound fancy, but all it means is we cut the bones off, season everything properly, and then tie the bones right back on before cooking.
Why bother?
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Flavor: You still get all the rich, beefy flavor from the bones as it roasts.
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Presentation: It looks incredible coming out of the oven.
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Ease: When it’s time to serve, just snip the strings and the bones lift right off — no hacking away at the table.
It’s the best of both worlds: bone-in flavor, boneless convenience.
The Buying Guide
Here’s how to buy prime rib like you know what you’re doing:
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Bone-In vs Boneless: Bone-in gives more flavor and a show-stopping presentation. Boneless is easy to carve and portion. (Or, see above — get it deboned and tied for the win.)
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Size: Plan on about 1 pound per person (or more if you want leftovers — and you do).
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Grade: “Prime” is the top USDA grade, but “Choice” from a trusted local source can be just as good. The key is marbling.
At Beresford’s, we dry-age and hand-cut each roast to order — which means better flavor, better texture, and no waste.
How to Cook It (Without Panic)
There are 1,000 “best” methods out there, but here’s the one that actually works.
1️⃣ Let it come to room temperature.
About 2–3 hours before cooking. Cold meat = uneven cooking.
2️⃣ Season the heck out of it.
Salt, cracked pepper, garlic, rosemary, maybe a little olive oil or tallow. You can’t over-season a 10 lb roast.
3️⃣ Start hot, finish low.
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Roast at 450°F for 20 minutes to get a crust.
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Then drop the temp to 325°F until internal temp hits 120°F for rare, 130°F for medium-rare, 135°F for medium.
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Always use a meat thermometer. Always.
4️⃣ Rest.
This is where most people mess up. Let it rest at least 30 minutes, tented loosely in foil. It’ll finish cooking as it rests, and the juices redistribute instead of running all over your cutting board.
5️⃣ Slice against the grain and bask in glory.
Bonus Tips (Because You’ll Thank Me Later)
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Save the drippings — they make the best au jus or gravy.
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Use a roasting rack to let heat circulate.
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Don’t trim the fat. That’s the flavor. You can cut it off later if you must.
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Cook it ahead — yes, you can. Prime rib reheats beautifully if you wrap it in foil and warm it low (250°F) until just heated through.
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Pair it smart: Creamy horseradish, roasted potatoes, Brussels sprouts, and a good red wine never fail.
The Beresford’s Difference
We take prime rib seriously — we only bring in choice or prime-grade beef that’s aged for tenderness and cut fresh to order.
When you pre-order from us, we’ll walk you through the size, the cooking temps, and exactly how to make sure you nail it.
Because we’ve all been at that Christmas table where the roast looked gorgeous but cut like a tire. Not this year.
This year, you’ll carve into something that actually stops conversation.
Final Thoughts
Cooking prime rib isn’t about perfection — it’s about tradition.
It’s about gathering everyone around the table, making something that feels special, and creating the kind of smell that lingers in your house for hours after the dishes are done.
So pour a drink, tie on an apron, and own it.
You’re making prime rib — and that’s the mark of a Christmas well done.
Beresford’s Craft Meats & Deli
For the cuts that make Christmas taste like Christmas.
