the perfect prime rib
How to Cook
I will show you the best way to cook prime rib roast using six different cooking methods, and give you tips for each one.
Learn how to season prime rib, how to know when it's done, how to slice it, and even what to serve with it for a holiday buffet!
First choose whether you want to prepare boneless or bone-in prime rib, then select the grade of beef.
Bone-in tends to be the preferred choice as it allows the beef to be more flavorful, but boneless is a great option and easier to carve.
Bone-in or Boneless
Rib roast comes in three grades: USDA Prime, USDA Choice, and Select.
- The best variety of rib roast is USDA Prime. It is at the top percentage and has marbling all throughout. - USDA Choice is one grade down, with less marbling, but is a high-quality choice that is widely available. – Finally, Select is a more budget-friendly, which varies in marbling but will be less than the two grades above it.
After selecting the grade, in choosing the quality of beef: whether you want the cut of beef from the loin end or the chuck end.
Chuck or Loin End?
– The chuck end contains more connective and fatty tissue than the loin end, which some people prefer for the flavor the fat gives the beef. – The loin end contains less connective and fatty tissue and features leaner beef, and is considered to be more desirable for its large, tender rib-eye muscle.
Try one of my best prime rib recipes for perfect results every time, no matter which cooking method you prefer!
Enjoy! For more of my best beef recipes, visit my website!