Cooking A Prime Rib
The average bovine has 13 ribs. Some younger ones have only 12 but most mature ones have 13 so I am referring to them when I say that a prime rib roast comprises 7 ribs, starting from the 7th rib at the shoulder and continuing back to the 13th rib at the loin, part of which is the most tender part of meat on the animal.
The reason the loin is so tender is because it is a muscle that is rarely used. The most heavily used and strongest muscles are the toughest cuts of meat.
The prime rib is the piece of meat that rib-eye steaks and rib steaks are cut from. A normal, full 7 rib roast will yield 14 rib-eyes or 7 rib-eyes and 7 rib steaks. The only difference between a rib steak and a rib-eye steak is that the rib-eye does not have the rib bone attached as the rib steak does. When you remove the bone you have a rib-eye.
Many butchers will call a rib steak a bone-in rib-eye. Nevertheless, the rib steak, although it is the exact same cut of meat, should always be cheaper per pound than the rib-eye because you are paying for bone, which obviously, you cannot eat, but many times they are the same price.
The tenderloin is the cut of meat that continues back from the end of the prime rib roast, or 13th rib, along either side of the back and is usually cut into three sections called the sirloin, tenderloin and top sirloin. The tenderloin is the most tender piece of meat on the entire animal and is what the filet mignon is cut from.
A full prime rib roast is a very expensive cut of meat, so it is important to know many things about buying, preparing and cooking one before you ever attempt to do one, because a ruined prime rib roast is a lot of money wasted.
Before cooking a prime rib you'll need to know how much (how many ribs) you will need to buy as per how many hungry people you are going to feed. You also need to figure an estimated cooking time and you need to know exactly what temperature it needs to be when you take it out of the oven.
The roast will continue to rise 10 degrees in temperature during the resting period. The resting period is usually 20 to 30 minutes and that allows the juices to re-settle into the meat. If you carve a roast without letting it rest, you will lose a lot of juices and your roast will be dry.
So, since the roast will continue to rise in temperature, you will need to take it out of the oven 10 degrees before it reaches your desired temperature for the perfect doneness, whether you want it rare, medium rare, medium, medium well and well done.
Questions and Answers
The menu at TEXAS ROADHOUSE Restaurant offers steaks hand-cut daily in every restaurant and cooked to order over open gas-fired grills. They have a popular selection of ribs, fish, chicken and vegetable plates, an assortment of hamburgers, salads and sandwiches. The majority of entrees include two made-from-scratch side items, and guests are offered a free unlimited supply of in-shell peanuts and made-from-scratch yeast rolls. Here are the Texas Roadhouse most popular recipes of all time...
Are you considering trying to find cooking instructions for prime rib roast but nonetheless can't find a recipe
This great recipe is sure to please the palette of any seafood fanatic!
You ever have one of those moments when your husband or wife tells you they want to do something and you just know it will not work? My wife surprised me one evening during dinner about an online business she developed to make money.
This simple recipe makes some of the best tasting steaks you will ever have!
This beef marinade recipe, makes a great meal that's guaranteed to leave you yearning for more, and for the most flavor, try using Kobe beef rib eye steaks.
Crockpots and slow cookers are great for making casseroles. If you are preparing a big meal and the oven is full, make your casserole in the cooker. Or perhaps you just prefer not to heat up the house by using the oven. Your cooker also makes a creamy rice pudding. Check out these recipes.
How about trying a crockpot salad? What, you say! Yes, here is a recipe for a Garden Salad with Crockpot Beef Strips! Or how about a healthy Turkey Meatloaf ready when you get home?
The recipes in this article allow you to have some tasty poultry entrees ready when you get home from your job, errands, busy days, or even when you are home all day but like the convenience of your cooker. Choose from a Turkey Breast with Herbs or Chicken Cacciatore.
The wonderful thing about slow cookers and crockpots is that they are year-round versatile. They aren't just for soups in the cold weather, they are a great way to cook in hot weather when you don't want to heat up the kitchen!
I am not much of a meat eater but I do enjoy good pork. These are some of my favorite pork recipes and they are so easy in your slow cooker.
There are a large variety of websites that can be used to locate new recipes and cooking tips. Long gone are the days where one has to purchase a pricy cookbook to get a hold of recipes. Anyone that has internet access can locate sites that offer meal preparation tips and instructions. The following internet sources are reliable places where one can...
Before popping your roast into the oven to cook, you should let it set on the counter until it reaches room temperature. In some cases this could take a couple of hours so don't rush it. Using an instant-read meat thermometer...
Before cooking prime rib roast boneless, be sure and place the roast in the pan with the fat side up. The fat side is always opposite the bone side so if you have the butcher tie them back on he will know to tie them back on where they go, so when you put the roast...
People from all walks of life are creating websites, both for business use and personal use. Even governments and movie stars are using GDI's hosting service. To see a list of .ws websites go...
Discuss this Article
