PRIME AND SUBLIME

Did you know that today is National Prime Rib day?  I’m guessing it’s not a holiday that is recognized on your desk calendar, but that doesn’t mean you can’t celebrate it just the same. 

The prime rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef.  When the bones are removed and sliced, rib eye steaks remain.  Because of the excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking.        

To be a true “prime rib”, the meat has to be from USDA prime grade beef, which can be hard to come by in your local grocery store.  But the name stands out regardless of the grade.  So if you can’t find a prime cut, don’t worry, you can use a choice cut as well.

After selecting the cut, it’s time to cook.  The traditional preparation for a prime rib roast is to rub the outside with seasonings and slow-roast with dry heat.  When cooking rib eye steaks there are more options, but if you want the best steak you can get, grilling is the preferred method.   

The tender juiciness of a prime rib is incomparable.  When you take that first bite, you’ll know why it’s called prime.

What is your favorite way to prepare prime rib?  Are you a traditionalist?  Do you smoke it first?  Or do you prefer to slice it up and have rib eye steaks? 

You can share your recipes here with us, or you can enter your very own one into the 29th Annual National Beef Cookoff contest, the deadline is April 30th so don’t delay!   

Becky Finfrock
ICGA/ICMB Communications Assistant
Beef Lover