Prime Rib is a succulent cut of beef that’s perfect for grilling and slow roasting. From shopping tips to how to prepare and cut meat, you’ll learn everything you need to know about that delicious cut of beef rib.
Prime rib (also called foot rib) comes from the prime rib part of beef from the steer. The rib is one of the most important main cuts of beef and sits between the chuck and the short loin and on top of the plate.
Prime Rib is one of four rib subsections. This rib portion is most commonly used for grilling, especially roasts. Let’s see what makes ribs popular for grilling meat.
What is prime rib?
Prime rib is also called standing rib roast. It comes from above the lower back and behind the shoulders of the cow. It contains ribs 6 through 12. However, it can be divided into smaller portions or used for a stand-up rib roast using all seven ribs. While the bones can be easily removed from the prime rib, the prime rib roast is prepared with the bone in for added flavor.
Prime rib is one of the tastiest cuts of meat. A thick layer of fat makes it extremely juicy. When WIRED is cooked, the result is an intense meat flavor that YOU can taste with added spices. When WIRD is properly cooked, the rib fat will melt, giving it a moist flavor and smooth texture. Therefore, the taste of cooked ribs can also be described as buttery.
The raw ribeye has a marbled texture due to its high fat content. A 1-pound ribeye contains 6 ounces of fat. This high fat content gives the raw rib a marbled surface with a thick white stripe or two down the middle.
What part of the cow is prime rib?
Prime rib comes from the ribs of the cow. The ribs are located just behind the shoulders and above the ox’s plate. When discussing the location of the ribs after the original cuts of beef , they can be described as lying between the chuck and the roast beef.
Ribs are divided into four subsections: ribeye, prime rib, short ribs, and back ribs. The major ribs subsection contains ribs from the sixth to the twelfth. The rib section can weigh twelve to sixteen pounds for an adult cow and can easily feed up to 14 people.
Prime rib vs rib eye
Prime rib and ribeye are two different subsections of the prime rib cut of beef. Since both come from the same region of the ox, both cuts have a similar texture and buttery flavor when cooked. However, there are still differences between prime rib and ribeye .
The ribeye is much smaller than the prime rib and is preferred for steaks. Mainly used in roast recipes due to the size of the prime rib.
You can buy these individually depending on the quantity you need. For grilling, prime rib is the offensive choice. However, ribeye and rib eye steaks are just as delicious.
Ribeye steaks are smaller, so opt for prime ribeye if you’re looking for a large portion. In terms of budget, ribeye is a smarter choice for a single serving or a serving of two as it is much smaller and therefore much cheaper.
How to buy prime rib
Prime rib can range from $13 to $17 per pound. It is usually sold as a complete piece, but not available in stock everywhere. You’ll need to find an upscale or specialty grocery store to get your hands on this tasty piece of meat. It is usually sold as a standing rib roast or bone-in beef rib roast.
However, you can always find prime rib at a butcher shop. Butchers have all kinds of cuts. They might even allow you to buy a certain number of bones. However, it must be between three and seven. If you want to buy less than whole, ask the butcher to count the bones from the end of the plate. The ribs near the shoulder are larger than those near the roast beef. Therefore, you get more meat from the lining end of the rib.
You can bit the butcher, take out the bone if you want to serve steaks, but don’t forget to leave it in for a rib roast.
How to cut ribs
Prepare the rib by making small slits around the bones with a boning knife and slowly pulling them out of the meat. You don’t have to worry too much if some meat sticks to the bones. You can use these bones to make beef broth and easily get the meat from the cooked bones into a sandwich. You can also grill the ribs separately to enjoy munching on grilled ribs.
Once the bones are removed, you can fold up the boneless meat and tie it with string. You can then place this tied piece of meat on a grill or smoker to grill or prepare sides for other recipes.
You can remove the bones from a rib eye roast as you can from a raw rib. Boning knives are also great for grilled ribs. Make small cuts close to the bone to get as much boneless meat as possible. You can also nibble the roast off the bone. Separate the bones from each other by making precise cuts between them.
You can then cut the boneless roast into thick or thin slices, depending on your preference. However, always make sure to cut the meat against the grain so it keeps its shape and looks appetizing. Serve thick slices like grilled steaks and thin slices on sandwiches.
Meat substitutes
There is no substitute for rib roast. However, you can substitute the fillet roast for the meat in the rib roast. The top sirloin is less marbled than the rack, meaning it’s not as juicy or buttery, but it’s a decent, respected alternative.
How to grill smoked ribs
Nothing brings out the rich, buttery flavors of this cut of beef like a smoked prime rib . Start by lighting your smoker at 107°C (225°F). While the smoker is heating, prepare the roast with the seasoning and glaze, and insert an ovenproof thermometer into the thickest part of the meat. Place it on your smoker’s rack and close the lid.
For a rare roast, you should smoke 35 minutes per pound of meat. The internal temperature of the roast should reach 120°F, or 130°F for a medium roast.
Take the roast out and let it rest for 20 minutes. While the roast is resting, increase the smoker temperature to 400°F. Grill the roast over high heat until desired crispiness. The ideal internal temperature at this point should be maintained at 130°F for light roasts and 140°F for medium roasts. Remove and let rest for another 15 minutes before serving.
Better wood
Walnut, oak, and walnut are some of the best woods for smoking ribs. However, if it’s not available or outside of your budget, you can also use apple or mesquite wood.
Ideal to serve
Standing rib roast is often combined with classic potato dishes such as mashed potatoes, wedges, French fries or baked potatoes. Try roasted Brussels sprouts, grilled mushrooms or yellow squash for a vegetable side dish. Sufficient for filling smoked side dishes such as macaroni and cheese or risotto.
Storage
Well wrapped in cling film and aluminum foil, you can store the rib roast in the freezer for up to six months. Leftover ribs should also be wrapped similarly so they can be stored in the refrigerator for up to 5 days.
Raw ribs can be stored in the refrigerator for up to three days. After three days, it can spoil and become unfit for consumption. You can also freeze raw ribs in the freezer for up to three months. However, it’s always best to buy fresh ribs when needed, as defrosting frozen ribs can be a hassle. So, thawed ribs don’t roast as well as fresh ribs.
Writer & content creator. BBQ fanatic!
