The Best Way To Freeze Prime Rib, Hands Down

Prime rib, rib roast, whatever you call it (there is no real difference), this premium cut of beef is as fancy as they come. If the price is right when you're at the grocery store or butcher but have no immediate occasion to roast a roast, buy it anyway and freeze it. But how to do it the right way? Take the rib roast out of the packaging, pat it dry with a paper towel, wrap the cut tightly in plastic wrap, then wrap it again with heavy-duty aluminum foil. Barbecuers are also fans of vacuum-sealing, if you have one of those devices at your disposal. 

Whatever your method, make sure the meat is wrapped well because the fat in marbled cuts of beef, like prime rib, can pick up smells from the freezer if not protected. The Food Safety and Inspection Service of the USDA says that properly and continuously frozen cuts of meat can technically keep indefinitely, but if you want to enjoy prime rib's best quality, you ought to defrost and enjoy it within one year.

When you're ready to cook the frozen raw prime rib, plan ahead because thawing it could take two days (or longer for especially hearty cuts). Thaw it slowly and safely in the fridge. Once it's defrosted, raw meat can stay refrigerated for 3-5 days before cooking (unless you microwave it, in which case the USDA notes you need to cook it immediately). If you forgot to pull out the prime rib at least two days before you're ready to cook it, you can theoretically thaw it more quickly in a cold water bath, with about one hour for every pound, and change the water every 30 minutes.

Prime rib often makes for a mammoth meal, so you could easily have some left over. Now that you know how to freeze raw prime rib, what about properly freezing cooked prime rib? The most important thing is to let the cooked meat completely cool before packing it up airtight (a sealed container or a freezer zip-lock bag is ideal). Then seal it again, like in a freezer bag. A non-sliced portion of cooked rib roast can stay in the freezer for up to six months, while slices can be frozen for up to three. Keep in mind that a whole roast will take longer to reheat than sliced portions.

You could also portion out the cooked prime rib into airtight containers with potatoes and veggies for a quick and easy ready-to-eat meal. Most importantly, don't forget to add au jus or beef stock on top to keep the dish moist when you reheat it. Of course, you'll also want to use freezer-safe containers.

When you're ready, properly reheat cooked prime rib without drying it out by adding beef stock or au jus on top (if you didn't before), wrapping it in foil and baking for 10 minutes (or no more than half an hour) at 250 degrees Fahrenheit. Alternatively, you could steam it on the stove for about six minutes. Sous vide is another option, assuming you have such a kitchen setup. Just avoid the microwave because it'll zap out the hydration and can affect the texture. For a cut this juicy, microwaving rib roast is a crime.