How to Buy and Cook Prime Rib | The Food Lab

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How to Buy and Cook Prime Rib | The Food Lab
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Prime rib roast is a holiday classic—here's everything you need to know.

face—disappears as you become lost in a mental vortex of juicy meat, crisp fat, and drippings.It's the roast that has most often graced my family's holiday table, in various states of increasing deliciousness , and the one that most represents the holidays to me. It only makes sense that I've invested considerable time, effort, and BTUs in inching my cooking technique closer and closer to optimal.

It consists of seven full ribs with a large eye of meat running along their back side. This meat is part of the loin muscle of the steer, the exact same muscle that New York strips, ribeyes, and Delmonicos are cut from. It's also often referred to as a "standing rib roast," because, well, you roast it, it's from the ribs, and it stands up.Absolutely, though ours would most likely not be as tender as a steer's.

Depending on what part of the country you live in, your butcher will refer to those cuts by various names, but all of them should know which ribs are which. So ask for "ribs 6 through 9" or "10 through 12," and you should be fine.Happy to oblige. Cattle are graded after slaughter according to the degree of marbling, as well as the cow's age.

Good question. I held a blind beef tasting to pit choice-grade beef against prime, cooking both in the exact same manner and to the same temperature . Among the eight tasters present, there was an overwhelming and unanimous preference for the prime-graded beef, though the choice was still quite tasty.

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