Rib Roast

The Cut

A Rib Roast, also known as a standing rib roast or prime rib, comes from the primal rib section of the cow. It includes several rib bones and the associated muscle. This cut is known for its rich marbling, which contributes to its tenderness and flavor. The meat is succulent and juicy, making it a popular choice for special occasions and holiday meals.

The Preparation:

The most common method is roasting at a low temperature, then searing at a high temperature to achieve the perfect crust. This technique ensures even cooking and a deliciously caramelized exterior. Some prefer grilling for a smoky flavor that adds a unique depth to the meat. Each method has its own advantages and can be chosen based on the desired flavor and texture.

Common Dishes:

Prime Rib, French Dip, Beef and Barley Soup, 

Recommended spices:

Garlic, Rosemary, Thyme, Paprike, Dijon Mustard, Horseradish, Salt and Pepper

Avg weight: Whole averages 8 lbs.