The prime rib also called standing rib roast, is cut from the prime rib. It’s usually roasted on the bone as a stunning centerpiece for a dinner party, and it’s a fantastic piece for grilling or smoking when you’re looking to impress. on the bone and served with a simple bread sauce made from its natural juices.
What is prime rib?
Also called beef rib roast, ribeye roast, or foot rib roast, this is one of the most tender, juicy, and flavorful cuts of beef.
The primary trait USDA inspectors look for when assigning grades (Prime, Choice, and Select) is the amount of fat in the edible parts of the meat and the age of the cow; These criteria mean that premium beef is tender, moist, and flavorful. Intramuscular fat, also known as marbling, is very high in protein and flavor. The more marbling there is, the higher the quality of the meat will receive.
The other major factor is the age of the animal; younger animals provide more tender meat. To be considered prime cattle, they must be between 9 and 30 months old, although most are less than 24 months old.
Think about it, a cow spends her life on all fours so unlike us humans who have muscular backs and cores, think about your 6 pack, the cow doesn’t use much of her back muscles and leg ribs so this is meat very tender.
The rib has a large, juicy “eye” of marbled meat in the center surrounded by a thick layer of fat to protect it from the heat during cooking and to keep it juicy and flavorful.
Now a complete primary rib has a total of seven ribs. That’s a lot of meat, even for an idiot like me. Like 20 or 30 pounds. There’s a lot of military recruitment with this dividend. Nevertheless, this is likely excessive for the ordinary family dining table. So my advice is to buy ribs in a 3 or 4-rib section.
Here are your options:
Fillet Cut – also called Small End or First Cut, which is 10-12 ribs and has less fat and more meat, a slightly leaner and very tender option.
Thorn End – Consists of ribs 6 through 9, also known as blade end or second cut. This section is thicker than the bottom of the loin and is your “diet to hell” option.
What is prime rib and where does it come from?
The standing rib steak is also known as prime rib. The roast comes from the same part of the animal as the ribeye: the primary rib section. If you order prime rib at a restaurant, chances are you’ll get a piece of meat from the cooked roast. It’s also important to note that while prime rib has “prime” in its name, that doesn’t mean it’s USDA prime beef. Be sure to check the quality of your meat before you buy it to ensure you’re really buying USDA Prime meat when you’re looking for it.
Prime rib is well marbled throughout, meaning it has a decent fat content that reduces as it cooks to keep the meat tender. A popular way to cook the rib is with its juice or in its own juice to prevent it from drying out during the cooking process when it reaches the desired temperature.
What is Prime Rib Roast?
Prime rib takes center stage during the holiday season, and for good reason. It’s the king of cuts of beef. A bone-in rib roast is also known as a standing rib roast because you majestically place the roast on its rib bones in the roasting pan to cook.
Beautifully marbled with fat, this roast is rich, juicy, and tender, a feast for the eyes and stomach.
Where does prime rib come from in the cow?
When the humble cow meets her maker, she splits into eight “primary” sections, meaning the first cut here, and each section is butchered to become the cuts we know.
The main rib is cut from the center of the beam, the highest and best part of the rib section.
How do you choose prime rib and how much per serving?
The rib can be prepared with or without the bone. I prefer bones every time because the bone provides so much flavor and moisture.
- A boneless rib yields about 2 servings per pound
- A bone-in rib gives you about 1 to 1 1/2 servings per pound, or you can think of it as one bone-in for two.
- For example, a 3-bone (boneless) rib roast typically weighs 5-6 pounds and will feed 6-7 people.
How to cook ribs
Prime rib gives the best cooking results when it is very old.MPO to cook. Therefore, putting it in the oven or on the grill at a low temperature brings it usually shows off its best flavor and texture. In other words, you should give this delicious piece plenty of time to do its thing. This isn’t a quick weeknight meal, but it might be perfect on the weekends when you have more time to tend to it.
To prepare a prime rib, first, preheat the oven to 450 degrees. You should turn the oven to its highest setting just to get a crispy brown on the outside of the rib roast.
Season the roast on all sides with salt and pepper. Be generous! You want lots of seasoning on the outside so every bite of the sliced rib roast has some flavor. You can also add some garlic powder, thyme, or rosemary if you like.
Place the roast in a cooking container and place it in the oven. Grill for about 30 minutes or until a golden crust forms on all sides. Turn off the oven heat to 350 degrees then.
The roast should now cook for about 15 minutes per pound, which is about 1 ½ to 2 hours for an average rib roast. Medium rare is the best doneness for this roast, but you can use our steak temp guide to determine what temperature your steak thermometer should reach for your desired doneness.
Remove the roast from the oven and cover it with foil. Leave to rest for 15-20 minutes to allow the meat to absorb any juices that escape during the cooking process. Then slice and enjoy!
Prime rib is a luxurious cut of beef that is typically served at Thanksgiving or Christmas. It is a costly and time-consuming dish to prepare, but it is definitely worth it. If you are ever lucky enough to enjoy a prime rib dinner, make sure to savor every bite!