National Prime Rib Day

National Prime Rib Day, observed on April 27th, celebrates the classic slow-roasted beef cut prized for its rich marbling, tenderness, and impressive presentation as a centerpiece dish. Despite its name, prime rib does not necessarily refer to USDA Prime grade beef, the highest quality grade, but rather to the specific rib primal cut of beef, taken from the sixth through twelfth ribs of the cow, that is roasted whole, bone-in, a preparation more precisely called a "standing rib roast" since the ribs allow the meat to essentially stand upright in the roasting pan during cooking. The cut has long been associated with celebratory and formal dining occasions, particularly Christmas and other winter holiday feasts, as well as steakhouse menus, where it's traditionally served with a simple seasoning of salt, pepper, and herbs like rosemary and thyme to let the quality of the well-marbled meat speak for itself, typically accompanied by au jus, a light pan sauce, and horseradish sauce or cream for added zip. Proper prime rib preparation requires careful attention to cooking temperature and resting time to achieve an evenly cooked, tender result with a nicely browned crust, techniques including the reverse sear method and low-and-slow roasting having become popular among home cooks seeking restaurant-quality results. On this day, steakhouses and home cooks alike celebrate the cut with special menus or dedicated roasting projects.