While prime rib is certainly in its own class, there’s a lot you need to know to pick the right cut. And it’s true that any cut of prime rib will likely be delicious. If you want perfection, you can certainly achieve it. Here’s what to look for when picking the perfect prime rib.
Grade and Color
Technically, prime rib is prime-grade meat. However, many butcher shops use the term prime rib as a general name and not in reference to quality. So, in order to find “USDA Prime” prime rib, look for a cut that is heavily but evenly marbled. The more even the fat distribution, the juicier and more tender the entirety of the cut will be. As a result, it will be easier to cook. Additionally, you want the color of the meat to be vibrant and the fat to be a milky white. Avoid yellow fat and dull or graying meat.
The entirety of the rib roast is comprised of up to seven bones. The closer you are to the loin end of the prime rib, the more tender the cut likely is. This is generally the smaller end of the rib section. The chuck is the larger end. It has more marbled fat but is less naturally tender. This is because the loin sees less movement while the cow is alive.
When chefs or butchers age meat, collagen, the tissue that holds the muscles together, breaks down. This process makes the cut much more tender than with a fresh cut. In addition, the flavor of the beef becomes more concentrated, meaning you don’t need excessive amounts of seasoning and marinades to have a delicious meal.
Now that you know what to look for when picking the perfect prime rib, you’re ready to pick the perfect cut of prime rib and sound like a pro in any butcher shop. Luckily, if you don’t have high-grade prime rib near you, Vincent’s Meat Market has prime rib roast for sale online. You can have delicious prime rib wherever you are.