How to Cook Prime Rib: A Butcher's Guide to the Perfect Holiday Roast
Prime rib is the king of holiday roasts, and on this episode of Meat & Greet, Myke Stittsworth breaks down everything you need to know to nail it. From selecting the right size at the counter to seasoning, roasting temperature, and resting time — this is the butcher's playbook for prime rib.
Myke walks through the mistakes most people make (overcooking is number one) and shares the simple reverse-sear method that delivers edge-to-edge medium-rare every time. He also talks about what sides pair well and how to estimate portions so you're not over- or under-buying.
Myke's Prime Rib Tips
- How to size your prime rib: roughly one pound per person (bone-in)
- The reverse-sear method explained in plain terms
- Why resting the roast is non-negotiable
- Best sides to serve alongside prime rib
- How to use leftover prime rib for next-day sandwiches
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week to share butcher wisdom from Stittsworth Meats in Bemidji, MN.
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