Prime Rib Roast and Tomahawk Steaks: How Much to Order and How to Cook Them
Prime rib and tomahawk steaks come from the same place: the rib section, the home of the ribeye. One feeds a holiday table, the other makes a night out at home. Here's how to order the right size and cook it perfectly.
What prime rib is (and isn't)
Prime rib is a bone-in ribeye roast, also called a standing rib roast. The name doesn't mean it has to be USDA Prime grade; most prime rib roasts are Choice. Comparing it with other cuts? Read our ribeye vs. NY strip vs. picanha guide.
A tomahawk is a single bone-in ribeye steak with the long rib bone left on and scraped clean. It's thick, impressive and usually weighs 2 to 3 pounds, so one feeds 2 or 3 people.
How much prime rib to order
| Guests | Ribs | Approx. weight (bone-in) |
|---|---|---|
| 4–6 | 2–3 ribs | 5–7 lb |
| 6–8 | 3–4 ribs | 7–9 lb |
| 10–12 | 5–6 ribs | 11–14 lb |
Rule of thumb: one rib feeds about two people, or plan on about 1 pound of bone-in roast per guest.
What to ask for at the counter
- Which end: the ribs nearer the loin (sometimes called the "first cut" or small end) are leaner with a bigger eye; the chuck end has more fat and flavor.
- Bones off and tied back: we can cut the bones away and tie them back on. They protect the meat while roasting and make carving easy.
- Order early: before Thanksgiving, Christmas and New Year's, call (863) 422-2313 at least a week ahead so we can set your roast or tomahawks aside.
Reverse-sear prime rib
Ingredients
- 1 bone-in rib roast, 3 to 4 ribs (7 to 9 lb)
- Kosher salt, about 1 tsp per pound
- 2 tsp coarse black pepper
- 1 tbsp chopped fresh rosemary and thyme (optional)
- 4 cloves garlic, minced (optional)
- 2 tbsp olive oil or softened butter
Instructions
- One or two days before, season the roast all over with the salt and leave it uncovered on a rack in the fridge.
- Take the roast out 2 hours before cooking. Heat the oven to 225 to 250 °F.
- Rub the roast with the oil or butter, pepper, herbs and garlic. Set it bone-side down in a roasting pan and insert an oven-safe probe thermometer into the center.
- Roast until the center reaches 120 °F for medium-rare, about 3½ to 4 hours for a 3-rib roast. Go by the thermometer, not the clock.
- Rest the roast loosely covered for at least 30 minutes and up to an hour. Meanwhile heat the oven to 500 °F.
- Return the roast to the hot oven for 8 to 10 minutes, until the outside is deeply browned.
- Cut away the bones, slice the roast about ½ inch thick, and serve right away.
Cooking a tomahawk steak
- Salt the steak at least 1 hour ahead, or the night before, uncovered in the fridge.
- Cook it on the cool side of the grill (or in a 250 °F oven) until the center hits about 115 °F.
- Sear over the hottest heat you have, 1 to 2 minutes per side, until it reaches 125–130 °F for medium-rare.
- Rest 10 minutes, slice the meat off the bone, and cut it into thick strips against the grain.
Check exact numbers in our doneness temperature chart. Hosting a crowd? Our meat-per-person guide helps with the rest of the menu.
Quick answers
How much prime rib do I need per person?
Plan on one rib for every two people, or about 1 pound of bone-in roast per guest.
Does prime rib have to be USDA Prime?
No. Prime rib is the name of the bone-in ribeye roast. Most are USDA Choice; Prime grade is available as a special order at many butchers.
Can I order a prime rib or tomahawk steak in Davenport, FL?
Yes. Call Costa's Meat Market at (863) 422-2313, ideally a week ahead before holidays, to order a rib roast or tomahawk steaks.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
