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The Best Way to Cook Prime Rib | The Bearded Butchers

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! 🔥 https://bit.ly/3mGJA3V Our natural fire starter sticks to light your charcoal 🧂 We used a combo of Butter and Black for the prime roast! Black: https://bit.ly/3MRa9hA Butter https://bit.ly/3L8QQ25 🌡️ https://bit.ly/3MTIOeO Meater Probe that we used https://bit.ly/3KyRbJI our BB instant read thermometer for when the probe is out 🧤 https://bit.ly/3UKYItW Our Carnivore Heat Resistant Gloves *For all things Bearded Butcher be sure to FOLLOW US on social media* 🍖 FACEBOOK   / beardedbutcherblend   🍖 🍖 INSTAGRAM   / thebeardedbutchers   🍖 🍖   / thebeardedbutchers   🍖 🍖 TWITTER   / _beardedbutcher   🍖 Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: https://www.amazon.com/stores/page/CA... The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission.