How Long Can Prime Rib Stay In The Fridge?
For uncooked prime ribs, they can stay in the fridge for up to three days. For cooked prime ribs, they can stay in the fridge for up to three to four days. However, it is said that on the fourth day bacteria might start growing on it. To increase this time, store them in the freezer.
Raw prime ribs can be kept for 3 days in a tightly sealed container in the refrigerator, then cooked using a wet-aging method. Generally, Prime Rib will keep for 3 days in the refrigerator when stored correctly using the wet-age method.
You can also utilize methods such as dry-aging or wet-aging to extend prime ribs shelf life when stored in the refrigerator. You have the option to dry-age an uncooked prime rib roast prior to storage, allowing the meat to remain fresh up to 3 months (and sometimes even longer!).
To learn about How To Preserve Food, check out my article where I cover everything you need to know.
If you decide to store the prime rib roast in a freezer instead of the refrigerator, you may want to purchase your prime rib a few months prior to when you want to cook it. If you are planning on cooking a prime rib roast around a holiday, there is the possibility you will have to order the prime rib in advance, meaning that you might need to keep your meat for a few days before cooking.
| Storage | Shelf life |
| Uncooked prime ribs | 3 days |
| Cooked prime ribs | up to 3-4 days in fridge |
Prime Rib Roast is an amazing piece of meat to serve your guests, and can stay fresh in the freezer for days prior to cooking. Raw prime rib roasts will last for approximately 3-5 days when kept in a refrigerator at or below 40 degrees F, according to standards established by the U.S. Department of Agriculture. Leave the rib roast for approximately 18 hours in the refrigerator; that way, you are guaranteed an even thaw, as well as keeping the beef at a perfect temperature, under 40 degrees F., though this process is slower.
Ultimately, you will have to preheat your 6-pound roast from 40degF (refrigerator temp) to >120degF (cooking temp) on Christmas day. While that temperature might sound cold, consider that we have already achieved browned exteriors to our meats by searing beforehand; now we just have to slow-cook our pork roast to the desired temperature.
By the way, if you’re interested in Foods That Are Sour, check out my article on that.
The reduction allows heat to sear the roast, retaining juicy flavors within as the rest of the meat is cooked. Refrigerating rib roasts uncovered allows the surface to dry out slightly, helping with the browning, while leaving the meat within juicy and tender. When you reach your desired color, take your rib roast out, and, if using a skillet or frying pan to sear, scrape any excess oil off of the skillet to prep for oven.
Once you have removed the roast from the fridge, let it rest at room temperature for 30 minutes before carving. Roast in the oven until a thermometer registers 115degF rare, or 120degF medium rare, or 130degF medium. In any case, basic cooking is done at 350degF for 16 to 18 minutes per pound, internal temp at 120degF.
Your short rib roast will have finished cooking when resting for 15 to 20 minutes, with its internal temperature rising to between 130 to 135 degrees – perfect medium-rare. Prime rib is best cooked rare to medium rare: do not go above medium rare (140 degrees F) or all of the fat will render from the meat, leaving it tough, dry, and rubbery. Heres a fun tip that I am betting you did not know…you can microwave this piece of Prime Rib, and it will retain that glorious rare color, as well as retain all the juices, in under five minutes. For best results, brine your prime rib all over with kosher salt at least 45 minutes before you begin cooking, and ideally, leave it uncovered in the refrigerator the night before.
You should throw away a prime rib roast that has been left exposed to open air for more than 2 hours, because bacteria grow at a rapid rate in temperatures of 40 to 140 degrees F., so the chances are high that your prime rib roast is already infected with bacteria if left outside for more than 2 hours. Wet-aging is a very simple method to follow, as you are just leaving the prime rib roast in its packaging in the fridge set to 35 degrees F. You are encouraged to rotate the beef every 5-7 days throughout the process. It is important to only use a best-practices method with meat vacuum sealed — air is your worst enemy here.
Freezing is a slower process, but it allows you to get a uniform tenderness, and it keeps the frozen meat cold, safe temperatures (below 40 degrees F). If time is not on your side, your best option is thawing in water; this takes around 3-4 hours, depending on the beefs size.
While a home freezer might not be an ideal method for drying an enormous piece of beef, you can use one to get rid of some moisture, which concentrates the beefs flavors. You can safely store big cuts in your refrigerator for 3-5 days once they arrive at home, and then cook them or freeze them. Generally, leftover steaks are safe to keep in the refrigerator for around three days, provided that you are using proper storage techniques.
Generally, STEAKS made with raw beef can safely last in the refrigerator for 3-5 days, and ground meats can last for 1-2 days. After buying beef roast, you may want to keep it refrigerated for 3-5 days–the sell-by date on the package can expire in this time of storage, but the beef roast will still be safe for use beyond the sell-by date as long as it is stored correctly. After being thawed in the fridge, items like ground meat, braised meat, poultry, seafood, should stay safe and of good quality for another day or two before cooking; cuts of red meat (such as beef, pork, or lamb roasts, cuts, and steaks) for 3 to 5 days.
Another, easier method is to place ribs straight into the water, but in the tightly sealed plastic bag, for about 30 minutes. Place tin foil tight on top of a small roasting pan, then let that sit in the oven for about 10 minutes, at which point immediately remove slices to a serving platter to prevent overcooking.
How can you tell if the prime rib is bad?
A foul or “off” odor and a slimy or sticky texture are signs of perishable beef. It’s not always a sign that beef has gone bad if it becomes grey. Never taste meat to determine whether it is safe to consume.
How long is vacuum-sealed meat good for in the fridge?
Meats can be vacuum sealed to increase their shelf life in refrigerators, but as anaerobic bacteria can thrive at temperatures above 3°F, all vacuum-sealed meats in refrigerators should be unwrapped and cooked within 10 days.
What is the best cut of prime rib?
The first cut, also known as the little end or loin end, is taken from the standing rib roast’s back, close to the loin. Because it has less connective tissue than the second cut and is, therefore, more tender, it is more expensive and often regarded as the best cut.