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|---|---|---|---|
 Max the Meat Guy | 2022-12-22 18:31:56 |  4,414,057 Views |
The perfect prime rib
This is one of the most expensive cuts of beef you can buy. It is also a legend. The prime rib or standing rib roast is the perfect roast for any special occasion. People line up for this cut of beef and it is always a wait worth it. That is always the case if you know a few secrets to choosing and preparing the perfect prime rib.
The grade plays a big role in the quality of the meat. Technically a sirloin steak is prime grade and anything else is called a standing rib roast. Today however sirloin is a more general name and refers to the cut not necessarily the quality. Of course is a prime grade very expensive and hard to get so look for a choice or select grade. Ask the butcher if you have a question. More important than anything is to be a picky shopper. Look it's your money. Choose a brightly colored sirloin steak with milky white fat. Avoid dull colored meat and yellow fat. Also look for an even distribution of fat and a good layer of fat around the ends. This is not the time to look for lean cuts.
A full rib roast can have up to seven bones and if that’s what you want we’re proud of you. If you don’t want that and want a smaller roast ask your butcher to cut your roast from the small end. The small end is closer to the loin and the large end is closer to the neck. This means that the small end is generally more tender and desirable. Now that you know that you can be one of the smart people who makes a better roast to get.
