Choosing the Right Prime Rib

The prime rib is the also known as the standing rib roast is a cut of the primal rib of the beef. It is prepared by roasting the beef in the standing position on the rib bones in a manner so that the meat does not touch the cooking pan. The word prime is a nomenclature indicating that the mean has been graded as a prime category by the USDA. The criteria for the classification of the meat as prime category consists of the amount of fat in the edible meat sections and the age of the meat. This intramuscular fat or marbling adds to the flavor and moisture of the meat. Thus, more the marbling, higher will be the grading of the meat.

The other factor for classification is the age as younger animals will have tender and juicy meat. The beef in order to get a prime classification should be between the age of 9 to 30 months. Most of these beef cattle which get the prime grading are below the age of 24 months.
Qualities of Prime Rib

The prime rib provides the most tender, moist and flavorful of the beef meat. It is the most delicious and sought-after delicacy by the meat lovers. The tenderness and moistness of the meat results from the marbling of the beef and the meat being from young aged cattle. The prime rib is costlier than the choice grade meat due to its superior nature and quality.

The prime rib is a massive meat portion and in most of the households, it cannot be cooked as a single piece of meat. It can be cut into multiple portions. It can be cooked by seasoning it and then roasting for approximately 2-3 hours, depending on the size of the portion. The meat is roasted at high temperature for a short time to achieve the brown exterior crust and then cooked in low temperature for the remainder of the cooking process. The prime rib can be cooked with bone-in or boneless as per individual taste.

The prime rib is a thoroughly beautiful dish which is visually appealing and delicious too. The crisp exterior and the tender and moist meat inside extending from edge to edge is a food connoisseur’s delight. It is mostly cooked in households during vacations or on special occasions. It requires some effort and time to cook but the end result is worth the wait and the perseverance.

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