WHAT IS A PRIME RIB?
The primal rib is the first part of the cow removed in the butchering process, and the meat attached to it in turn is called a prime rib. However it’s also known by several other names. It can be called a standing rib roast because the meat is cooked “standing” on the bone. To make this even more confusing, the term “prime” is unfortunately has also become a generic term. In the States for example the term “Prime” is a grade given by the U.S.D.A. (Dept. of Agriculture) to only 2% of all steaks sold. Typically a young steak with a high degree of fat marbling and rich in flavor qualifies. After that you have “U.S.D.A. Choice” and at the bottom of the totem pole “Select.” So this means that the cut typically sold in stores is sold under the name “Beef Bone-in Rib Roast.”
WHERE IS THIS CUT LOCATED?
It’s high on the back of the cow just past the front shoulders and along the spine. This muscle doesn’t get as much exercise as other parts of the cow which results in more marbled fat. But even more importantly this meat’s laziness gives us a more tender cut of steak!
HOW ARE PRIME RIB AND RIB-EYE STEAKS DIFFERENT?
So these cuts of meat are somewhat like Grana Padano and Parmesan Reggianno in cheese. Much like a Grana, the prime rib is sourced from a larger area that includes the rib eye cut. This means that a rib-eye in turn will always be a smaller cut. But it’s also where the best quality meat is located in the prime rib cut. So if you’re sharing a prime rib steak with someone, after de-boning it make sure to cut the rib eye section equally in half if you like them.
HOW LONG DO I COOK A PRIME RIB STEAK FOR?
|HOW LONG DO I COOK IT FOR:|
|Rare||120 F / 49 C|
|Medium-Rare||130 F / 54 C|
|Medium||135 F / 57 C|
|Medium-Well||145 F / 63 C|
|Well Done||155+ F / 68 C|
Note: Bring the steak to room temperature and keep the bone in for a juicier and more tender steak! However cooking this steak past medium results in a loss of flavor. So if you prefer your steaks well-done you’re better off going with a cheaper cut of meat. The same consequently goes for slow cooking.