Description
The prime rib roast, also known as a standing rib roast, is a true showstopper and a classic for special occasions. This impressive cut comes from the primal rib section of the cow, specifically from ribs six through twelve. It is the same section from which ribeye steaks are cut, and it shares the same rich, beefy flavor and excellent marbling.
The defining characteristic of a prime rib is its generous marbling and a large “eye” of meat, along with the outer “cap” muscle. This combination of fat and muscle creates a incredibly juicy, tender, and flavorful roast. The bone-in version, referred to as a “standing rib roast,” is often preferred as the bones act as a natural roasting rack and add to the overall flavour and moisture of the meat.
Cooking a prime rib roast involves a combination of high- and low-temperature roasting to achieve a beautifully seared, crusty exterior and a perfectly rosy, medium-rare interior. Due to its size and price, it is often a centrepiece for holiday dinners and celebrations. When carved and served, the prime rib roast delivers a rich, succulent, and unforgettable dining experience that lives up to its reputation as the “king of roasts.”
