Our chef and staff here at SBB Gourmet Catering field numerous phone calls throughout the holiday season from our friends, former clients, and family asking for instructions on how we make our prime rib.

So given the time of year and its popularity, prime rib cookery seemed a fitting subject for our holiday cooking demo. We are thrilled to share our insights with you, and are already counting down the days until our next video (we will be sure to let you know when).

Perfect Prime Rib


1 standing rib roast, preferably from the loin end, 1/2 lb per serving

Olive oil, to coat roast

Salt and freshly ground pepper, to cover entire roast

2-3 cups fresh beef stock

1/4 cup brewed coffee

4 fresh sage leaves


1. Pre-Heat your oven to 200 degrees F

2. Rub roast with olive oil. Remember to rub the bones with oil, as well. Cover the roast with salt, remember to be generous. Next, rub with freshly ground pepper to coat the surface. Place the roast in a stainless steel or glass bake-ware pan. Finally, place a probe thermometer into the center of the roast and set alarm for 118 degrees. (if your shooting for medium rare and who isn't).

3. Put the roast into the 200 degree oven and roast till you reach 118 (our 4 bone roast took about 2 and a half hours) .

4. Remove the roast and turn oven up to 500 degrees F. Allow the roast to rest until an internal temperature of 125 degrees F. is reached and your roast stops rising in temperature. DON'T REMOVE THERMOMETER YET.

5. Place the roast back into the now 500 degree F oven for about 10 minutes or until you've achieved your desired level of golden deliciousness. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

6. Meanwhile take advantage of the precious "little bits" (fond) to create your au jus. Pour off fat from pan and place on stove. Pour in 2-3 cups of beef stock and use a whisk to dissolve the fond into the sauce. Add a bit of coffee and a few fresh sage leaves for extra flavor and let reduce by about 1/2. Strain and serve on the side.

7. Remove thermometer probe and cut rib bones from roast (save for later) and slice your perfectly medium rare prime rib roast. Serve to your very impressed guests.

Sidney, David, Chef Jerry, Jessica, and all the rest at SBB Gourmet Catering hope that you and yours are enjoying the warmth and joy of this holiday season.