As a pure-health enthusiast with years of personal experience working in top restaurants, I can tell you that food storage is just as crucial as food preparation.
Properly storing your prime rib can make all the difference in how long it lasts and how good it tastes.
I have researched this topic thoroughly to help you understand how long prime rib lasts in the fridge. I'll also share some tips and tricks for making it last longer.
Let’s get into it.
Quick Summary
- Uncooked prime rib can last up to 5 days in the fridge, while cooked prime rib lasts up to 4 days.
- Store prime rib in plastic wrap or vacuum-sealed packaging to prevent exposure to air that leads to spoilage.
- The wrapped prime rib should be kept on the fridge's bottom shelf at a temperature between 33°F to 40°F.
How Long Does Prime Rib Last in the Fridge?
Uncooked prime rib can last in the fridge for up to five days, while cooked prime rib can last up to four days.
These estimates are based on what the United States Department of Agriculture (USDA) recommends for the maximum time that cooked or uncooked meat should be stored properly in the fridge to stay fresh.
If you are not planning to consume the prime rib within this timeframe, it is best to freeze it to prevent spoilage [1].
It's important to note that these estimates are not a guarantee. For example, the length of time that cooked prime rib lasts in the fridge can vary depending on factors such as the quality of the meat and how it was stored. The same is true for storing uncooked prime rib so that it stays fresh.
Also Read: How Long Does Chili Last in the Fridge
How To Refrigerate Prime Rib Properly
To ensure that a standing rib roast lasts as long as possible in the fridge, it's important to refrigerate it properly.
Here are some tips to keep in mind:
- Make sure the prime rib is completely dry before storing it. You can pat it down with paper towels to remove any excess moisture.
- Refrigerate cooked prime rib between 33°F and 40°F [2]. This is the ideal temperature range for storing meat, as it slows down the growth of bacteria that can cause spoilage.
- Wrap the prime rib tightly in plastic wrap or aluminum foil. You can also use an air-tight container or vacuum-sealed plastic bag. This will help protect the meat from exposure to air, which can cause it to spoil more quickly and dry out.
- Store cooked prime rib on the bottom shelf of the fridge. This is the coldest part of the fridge and will help keep the meat at a safe temperature.
- Avoid storing cooked meat and raw prime rib together in the same location. This increases the risk of cross-contamination and may become a breeding ground for bacteria to spread.
"Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food in a timely fashion before it spoils or becomes dangerous."
- U.S. Department of Agriculture
How To Make Prime Rib Last Longer
If you have more leftover prime rib than you can eat in a few days, there are several ways to make it last longer.
1. Vacuum-Sealing
To store uncooked or cooked prime rib in the fridge for a longer period, you can vacuum seal it. Use this device to remove as much oxygen as possible from the packaging.
This will help prevent bacteria growth and slow down the aging process.
Store the vacuum-sealed container of prime rib in an air-tight container or resealable freezer bag. This method of packaging can keep the prime rib good for 10 days [3].
2. Aging Meat
Alternatively, you can age uncooked prime rib to extend the shelf-life. This is done commercially to add flavor and tenderness.
Because it requires carefully controlled temperatures and humidities, the USDA does not recommend doing this at home [4].
3. Wet Age Method
The wet aging method is a process of aging prime rib in vacuum-sealed bags at refrigeration temperatures.
Wet aging allows natural enzymes in the meat to break down muscle fibers and tenderize the meat.
To wet-age prime rib, purchase a high-quality, untrimmed prime rib roast with good marbling.
Remove excess fat or connective tissue, place the roast in a vacuum-sealed bag, and seal it tightly.
Place the bag in the refrigerator and allow it to age for at least 14 days and up to 28 days for maximum tenderness and flavor development.
During this time, the enzymes in the meat will slowly break down the muscle fibers, resulting in a more tender and flavorful roast.
After aging:
- Remove the roast from the bag.
- Trim off any remaining fat or connective tissue.
- Rub with kosher salt and prepare it according to your desired recipe.
4. Dry Age Method
The dry age method is a process that involves hanging the meat in a temperature and humidity-controlled environment for several weeks.
During this time of dry aging, the moisture in the meat evaporates, intensifying its flavor and tenderness.
Commercial concerns use dry aging chambers for this process. But to use the dry aging method at home, place the beef uncovered on a roasting rack in the refrigerator for several days to dry out the surface.
Use a mini-fridge that holds no other food and is set to a temperature of around 35°F and a humidity level of 85-90%. Consider putting a fan inside to improve the air circulation around the wire rack.
Then, wrap the roast in several layers of cheesecloth and allow it to dry age for 14-45 days, checking it regularly to ensure there is no mold or spoilage.
Once the desired level of dry aging is achieved, remove the cheesecloth and trim off any dry, hard exterior portions from the dry-aged meat before cooking the prime rib roast.
5. Freezing
If you want to make the meat last even longer, you can freeze prime rib.
Here are some tips:
- Make sure the prime rib is as fresh as possible before freezing. This means buying it as close to the date you plan on freezing it as possible.
- To freeze prime rib, dry it with a paper towel and wrap it tightly in plastic or aluminum foil. Then, place it in a heavy-duty freezer bag or air-tight container, removing as much oxygen as possible before sealing it. Label the bag with the date it was frozen and put it in the coldest part of the freezer.
- Raw prime rib will last indefinitely in the freezer, but you should use it within 4 to 12 months for the best flavor and texture [5].
- When you're ready to cook the raw prime rib, remove it from the freezer and let it thaw slowly in the refrigerator. Frozen raw prime rib will take anywhere from 24 to 48 hours, depending on the size of the prime rib.
- You can also defrost frozen prime rib in a cold water bath. Do not thaw the meat at room temperature, as this can lead to bacterial growth.
Freezing is so effective in making meat last longer that people living in a van can attest to its effectiveness. John Serbell of Gnomad Home, says that keeping meat fresh isn’t actually a struggle for people living the van life. In fact, this method works for keeping meat fresh as long as it can.
4 Signs that Prime Rib Has Gone Bad
Despite your best efforts in storing prime rib, you may still worry that it's gone bad.
Here's how to tell if it's no longer good to cook:
- Look for mold or a slimy film on the surface of the meat. This is a clear sign that it's a bad prime rib.
- Smell the meat. If it has a foul odor or sulfurous smell, it's no longer edible.
- Check the texture of the meat. If it feels slimy or sticky to the touch, this is a sign that it's spoiled.
- Check the color. Cooked meat that develops a grey color indicates that the prime rib has been sitting in the fridge for too long. It may still taste okay, but the outside air may have exposed it to harmful pathogens.
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FAQs
How Far in Advance Can You Buy a Prime Rib?
You can buy prime rib 5 days in advance of cooking it if you store it properly. But it's best to use or freeze it within a few days of purchase for optimal freshness.
Can You Cook Prime Rib After Its Sell-By Date?
The USDA says that you can cook prime rib within 3-5 days of its sell-by date while still ensuring safety and freshness. Store uncooked prime rib in the refrigerator until then.
Why Does Prime Rib Turn Brown in the Fridge?
Prime rib turns brown in the fridge due to oxidation. Cooking raw meat is still safe but may not look as appetizing as pink meat.
Prime Rib and Food Safety
By following these tips, you can make your leftover prime rib last longer through the holiday season and minimize waste. Stored safely, your meal will taste delicious, and bacteria will not have the ability to reproduce.
A great meal starts with great meat, which has been my go-to place for pork, beef, and chicken for the past two years. To ensure high-quality meat for all your meals, check out our review for ButcherBox.
They deliver 100% grass-fed, grass-finished beef, free-range organic chicken, and heritage-breed pork right to your front door.
References:
- https://ask.usda.gov/s/article/How-long-can-I-keep-meat-in-the-refrigerator
- https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/refrigeration
- https://amactechnologies.com/vacuum-sealed-meat-shelf-life
- https://ask.usda.gov/s/article/How-and-why-is-some-beef-aged
- https://ask.usda.gov/s/article/How-long-can-you-freeze-beef
