What Makes Prime Rib Better Than Other Beef Roasts

What Makes Prime Rib Better Than Other Beef Roasts

Prime rib, otherwise known as the standing rib roast, is a very specific cut of beef. The prime rib is an entire section of the cow that starts from the primal rib section and the subsequent seven ribs. It is generally considered that the best portion of this cut is the meat near the loin, as it has the least amount of connective tissue. But other than the area of the cow it’s taken from, what sets prime rib apart? And what exactly makes prime rib better than other beef roasts?

Prime Rib Is Exceptionally Tender

The muscle area that prime rib comes from doesn’t see much movement when the cow is alive. This means that there is a lower amount of connective tissue in this area in comparison to other parts of the cow. The lower the amount of connective tissue, the more tender the beef is. As mentioned, the best prime rib cut is closest to this point because of the lack of connective tissue, with the second-best cut being near the chuck. While that cut is less uniform, it does have more fat, which some people prefer.

Prime Rib Tastes Better

Depending on which end of the prime rib section you get your cut from, the rib will have more or less fat. However, every cut of prime rib has a generous marbling, making each cut tender, juicy, and delicious. Leaving the bone in the cut adds to the moisture and intense, rich beef flavor. Because of how indulgent this cut is, it’s easy to see why the price tag matches its impressive taste.

Prime Rib Is Easy To Cook

Prime rib is incredibly easy to cook, as its high-fat content makes it difficult to overcook. This high-fat content means that while the meat is cooking, the fat and collagen in the muscle are melting and keeping the surrounding meat moist. This is why the fatty cut near the chuck is so highly valued—its high-fat content guarantees a juicy end product. Ideally, you will brown the outside of the roast by starting it at a high temperature, then cooking it low and slow so that the center doesn’t become overdone. The thickest part of the prime rib should be between 120℉ for a medium-rare center and 130℉ for a medium center.

Now that you know what makes prime rib better than other beef roasts, you’ll sound like a professional at the butcher shop and the dinner table. Luckily, if you don’t know where to find this cut near you, Vincent’s Meat Market has prime rib for sale online, so you can get high-quality meat wherever you are.

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