Boneless rib eye steak

Prime rib, a roast beef from the beef rib primal cut, is tender and juicy. Roast it bone-in and serve it with a pan sauce from boneless rib eye steak natural juices. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. To be considered prime, beef cattle must be 9 to 30 months of age, although most are younger than 24 months.

Not all prime rib is prepared bone-in, but the bone adds flavor and moisture. Also, the rib bones make it easier to roast the prime rib since they act as a natural roasting rack. An important step to making a prime rib is letting the meat come to room temperature before putting in the oven. Because this is a large piece of beef, it will need a few hours on the counter to assure the center is no longer cold. What Does Prime Rib Taste Like?

Because the muscles in this part of the cow are not used very much, the meat of a prime rib is tender and juicy. The generous marbling and cap of fat help to create a rich piece of meat that is full of flavor. Once you taste a properly cooked, true prime rib, you will understand its high price tag. Because this cut of meat is a bit pricy, make sure you have a good recipe to work with. Although it is called “prime rib,” what you are essentially looking for in the meat case is a “beef bone-in rib roast.

But if you would only like a roast that has been labeled “prime’ by the USDA, you may have to special order. Prime bone-in rib roast may not be readily available at your local supermarket because of the high price tag—this cut of meat is not something that is purchased on a regular basis. Although the fat provides flavor and juiciness, you don’t want a roast that has more fat than meat. If the package labeling isn’t clear, make sure to ask the butcher.