The main dish can seem like a daunting decision when it comes to your special holiday meal. If you are looking for the ultimate centerpiece, look no further than our DLM Natural Beef U.S.D.A. Prime Rib, also known as a Standing Rib Roast. It's a classic holiday roast for good reason as it adds instant elegance with its prized flavor thanks to that beautiful marbling. To put it into perspective, less than 2% of all cattle receive this top Prime grade, earning it a well-deserved spot at the center of a holiday meal. The resulting flavor is the true prize. With a firm texture and fine marbling ribboned intrinsically, it melts evenly when cooked, resulting in a deeply satisfying, juicy flavor. 

Beyond receiving top marks from the strict grading process of the U.S.D.A., this cut is from our line of DLM Natural Beef. I had the pleasure of getting a closer look at this program this summer when Mike Chrisman, Meat & Seafood Director, and I visited the ranch. 

RESERVE YOUR PRIME RIB

Any good, quality meat gets its true distinctive attributes by how it is raised and the care it receives. The least amount of stress you can create for an animal, the better it will grade out and therefore the taste is much better. I was out on the ranch in Kansas this past summer and saw with my own eyes how this is done for our DLM Natural Beef. You may see 100 cows grazing on the nutrient-dense grass of 1,000 acres, which is deemed to be some of the best in the country. Just 10 acres per head of cattle is the minimum standard for these ranchers. As we made our way to the feeding corrals, I noticed that there are only 20 cows in this pin that could probably hold 200. "Why so few cows in each corral?” I asked. The answer was simple: cows need room to breathe and move freely without running into things. 

I also noticed large tarps hanging overhead on large poles and hoses with sprinkler heads attached, so I ask another question: "What are those for?" The tarps provide shade for the cattle so they don’t have to stand in the direct sun and the sprinklers provide a cool mist to make the cows more comfortable if they are hot. The attention to the needs of keeping the cattle comfortable is very important to the ranchers. This results in overall healthier cattle, a difference that not only is the right thing to do, but also results in a more flavorful cut. 

PRIME RIB PRIMER

By slow roasting and letting it rest before searing, your patience will be rewarded. It yields a much rosier and juicier prime rib. 

SEASON GENEROUSLY 

The day before you plan to cook, season generously with sea salt and DLM Prime Rib Rub. Didn’t plan ahead? Take the roast out of the fridge at least two hours before cooking. The goal is to get it close to room temperature before cooking. 

ROAST IT LOW AND SLOW

Roasting slow at a low temp (around 250°F) is the way to go, so plan time accordingly and use a meat thermometer! Keep in mind that the roast will continue to rise another 5-10 degrees when it rests (an important step). 

Let the roast rest for at least 30 minutes or up to an hour depending on size. Then, when you are just about ready to serve, pop it into a hot oven (500°F) to sear it for just 6–10 minutes, watching closely. 

DECK YOUR PRIME RIB

Looking to serve with an au jus or fresh horseradish cream sauce? Find the recipes here!

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