|
|
|
|||||||
|
Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Herbs & Spices | Restaurant Reviews | Newspaper Columns |
|
Beef Recipes using various cuts of beef.
Prime Rib
Roast with Balsamic Glaze
Menu Ideas:
Prime Rib Dinner Prime Rib Dinner (Christmas Dinner)
Definition of Prime Rib: A tender cut of beef taken from the rib primal. A Prime Rib Roast is also often referred to as "Standing Rib Roast."
It is very tender, flavorful, and expensive.
A slice of uncooked prime rib
roast is really a "rib steak" which includes the "rib eye" portion.
Does the grade of the meat make much of a difference? You bet it does! The better the grade of beef, the less you have to do to it! The higher the USDA grade, the more you'll pay.
For the absolute best prime
rib roast, find a butcher who will dry age the roast. With dry aging, the meat
hangs unwrapped in a walk-in cooler for 3 to 4 weeks, then it is trimmed and cut
for sale. After you cook this type of prime rib roast, it will be as soft as
butter!
Grading Cuts of
Beef: Many people have the mistaken idea that the term "Prime Rib" refers to a roast that is graded "Prime" when actually the name has nothing to do with the grade or quality. Most of the roasts sold in supermarkets that are named "Prime Rib" are graded "Choice". Prime rib roasts that are graded "Prime" are usually available only to restaurants or through a special order with a butcher. The USDA's grading system gives a good way to assess quality. The grading designations are largely determined by the amount of visible fat that's streaked throughout the muscle tissue, called marbling. Beef that's richly marbled gets a higher grade; it's more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking. Also, since fat insulates, marbling provides some insurance against overcooking. Prime - The highest grade in the U.S. meat grading system. Prime has the most marbling and is produced in limited quantities. Prime beef is most commonly sold in fine restaurants, specialty meat markets and is exported to upscale restaurants in foreign countries. Choice - Choice has less marbling than Prime but more than Select. It is typically found in the service meat case at your local grocery store. Select - Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service meat case at your local grocery store. Not recommended for top-quality steaks.
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
2009 Comments from readers: Just wanted to say THANKS so much for the wonderful information provided for cooking a Prime Rib Roast. For the first time ever, I fixed one last night going by your instructions and a restaurant couldn't have turned one out any better. I would never have had the nerve to attempt cooking such a expensive, large cut of meat without the step by step instructions. You have a great informative web site. I can't wait to share your website with all my cooking buddies. Keep up the good work. - Terri (3/25/09)
2008 Comments from readers: Just wanted to let you know that I cooked a
very expensive prime rib roast for the first time for Christmas
dinner. We had a 10 lb. semi-boneless roast for 13 people. I was very worried
that it would not come out to everyone's liking since we had people who like the
meat rare, some med. rare, and some even medium. I followed your directions
exactly, even though I really wondered about the wisdom of taking the meat out
when the internal temp reached 120 degress. Then I figured I could always roast
it a bit more if necessary but I could not make it less done if it was
overcooked. After I removed it from the oven, I covered the meat loosely with
foil and let it sit on my counter for a half-hour. The temp did indeed rise to
about 125 degrees. The meat was absolutely perfect! The outer part of the roast
was between medium and medium rare, then there was a section of medium rare and
the center was rare. I cut the meat into sections and had three separate
platters, based on doneness. Everyone raved about the meat and there was hardly
any leftovers at all. I let the meat come to room temperature before roasting as
you suggested and invested in a good digital meat thermometer, which ended up
giving me wildly fluctuating readings. In the end, I used my old thermometer
that I have had for at least 10 years and it worked well! I made the horseradish
sauce and a Madeira-based au jus-type sauce and both were well-received. Thank
you so much for your excellent advice. I am so glad I was able to protect my
$125 investment! I just wanted you to know that I just made
a 15.5 lb prime rib roast (7 ribs) for the first time. I followed the
instructions on your website and it was PERFECT!! I have never made this before
and the instructions, from letting it come to room temp before cooking, all the
way to the carving directions were so helpful. I took it from the oven at 125
degrees and it rose to 140 degrees just while resting - so thank you for the advice
about NOT OVERCOOKING. Thank you thank you it was delicious! - Jenny
I just googled "how to cook a prime rib," as
this year is my first one and came across your site. I am so excited because
I have your cookbook and I absolutely love it. I use it once a week at
least. I am just glad to have your website as a resource now. Thanks so
much! - (12/24/08)
Great instructions for cooking standing rib roast! Turned out fantastic! I was a little concerned having never done this and putting $65 worth of beef on the line. Being a novice at this and having a few choices on my oven I was a little unclear on whether to bake& or roast (I think I chose correctly and went with bake). In any event thank you and great web site. Best wishes for the New Year! - Tom (12/26/07)
Best advice I have ever seen regarding the roasting of a prime rib!
Merry Christmas and happy eating.
Thanks for the recipe. I seared my 2-rib roast on the
Weber with (lots of) open flame for about 10 minutes... then rested it
in the oven at 325 degrees till I got to 115 degrees. 20 minute sit in
foil... and it was totally awesome. Never knew about bringing the roast
to room temp before cooking. Thanks for the tip!!! -
Your article on cooking a "Prime Rib Roast" was very helpful and much
appreciated. Thanks
Thank you for defining rare as rare, not 140
degrees F. rare, which it well done. Even my Taylor meat probe uses the government
standards for temperatures.
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||