Prime Rib

Prime Rib is a sliced serving from a standing or boneless rib roast. The beef is cut from the rib section, the largest central area of the steer, located in between the chuck and the short loin, just above the plate. It is often one of the most expensive dishes you can order at a restaurant.http://bbq.about.com/od/primerib/a/aa112505a.htm If choosing a prime rib at the butcher look for a cut that has a bright color and milky white fat.http://bbq.about.com/od/primerib/a/aa112505a.htm Avoid those cuts with a dull color and yellow fat. You want a good distribution of fat throughout the cut and a good layer of fat around your choice, you can always trim the fat to your liking or have the butcher remove the bones.http://bbq.about.com/od/primerib/a/aa112505a.htm When choosing size choose the largest cut that will fit where you are going to cook it, try to choose one with not less than 3 bones and leave the fat and bones where they are for the best flavor.http://bbq.about.com/od/primerib/a/aa112505a.htm There are several ways to cook prime rib. The most commonly seen cooking method is roasting, but it may also be grilled, smoked, and cooked rotisserie style and often the roast is removed from the bone. Prime rib should not be confused with prime beef. Prime rib refers to the cut of meat and where it comes from, prime beef actually refers to the grade of meat from the cow.

Prime Rib is often referred to as such, regardless of the grade quality ascribed by the USDA. The organization does not require the meat cut to be derived from prime grade beef to be labeled as "prime rib," as this name more often refers to the area of origin.

The Prime rib of today originally started out at a English Christmas holiday with an inexpensive cut of meat.http://www.whats4eats.com/holidays/christmas-recipes-and-traditions Nowadays it is primarily served in American Steakhouses, often from a cart and cut and cooked to order.

Yorkshire Pudding is often the accompaniment of choice with prime rib but potatoes, brussels sprouts or creamed onions also go well. A commonly seen variation is the cut served with horse radish sauce or making a red wine jus with the drippings from the roast. Gravy is also commonly seen as a topping for this cut. Rubbing the roast with rosemary or thyme may also enhance the flavor.