Prime rib sucks, and let me tell you why

Firstly, let’s discuss what is prime rib, and why I think it is the worst preparation of the best part of a cow.

As per Wikipedia

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“A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.”

Traditionally, at least in the US, it is one of the major items cooked for Christmas dinner. And given its place at such an important holiday, much stress is placed upon getting it right.

Xem thêm : U.S. Food and Drug Administration

I am strongly of the belief that while prime rib can be prepared well, if you are going to spend $50-$300 (or more) on a cut of meat, it is worth ensuring that everyone enjoys it. This article provides a number of alternative preparations of prime rib, which I believe you and your guests will enjoy more.

My distaste for prime rib is the following:

• It is a waste of a ribeye primal. That’s ‘steak meat’ and should be subjected to steak cooking methods (high heat & direct – usually), not ‘roast meat’ (which is usually done via braising or roasting).• If you are making a cut that big, you more than likely have enough people who like their meat cooked to a different serving temperature. That is harder (but not impossible) to do with a prime rib.• Our taste buds are wired to appreciate the difference in textures and flavors. So all of that work (and rub) that you’ve applied to the outside of the prime rib, each serving gets a comparatively small amount of it. It’s why the Maillard Reaction is such a big deal in cooking.

• You have to pull the prime rib at least 10 degrees below your target temp to allow for some carry over cooking. Beef fat melts at 130-140 degrees, and you will struggle to render it all if you are targeting medium rare. It is part of why I generally ask for ribeyes to be cooked medium instead of my usual medium-rare…to give that fat a fighting chance of melting.• Most people don’t reverse sear their prime ribs, so you get the dreaded ‘gradient of doneness’ whereas the outer portion of your prime rib is overdone and only a very little of it is at your desired doneness. And particularly, the spinalis (the BEST part of the entire cow) is overcooked.

Xem thêm : 7.3: Electron Configurations of Atoms

I think we all can agree that the rib primal is the best part of the cow. So if I hate prime rib so much, what do I propose:

Take the rib primal, break it down to 1.75″/2″ ribeye steaks (ya know, a PROPER thickness), optionally apply different rubs for each, and reverse sear them. That gives me more variety (I love to serve big cuts family style) and that lets me better handle the people who want their steak ‘walked through a warm room and put on their plate’ and the people who prefer their steaks a little less pink. (Not judging, I just genuinely want all my guests happy)

With a little bit of knife-work, you can break it down to make ribeye cap steaks (which butchers and warehouse stores charge a f!@#ing arm & leg for) & ribeye filets aka baseball cut ribeyes (which are WAY more flavorful than filet mignon). With the remaining meat (basically the ‘tail’ of the primal), you can take the fat and render it to make tallow (and who doesn’t want potatoes cooked in tallow or steaks basted in tallow?), and use the last bits of meat to make top-notch ground beef (because we waste NOTHING). I cover doing exactly this in a previous article

If you still want something that feels like prime rib, but without (most of) the downsides listed above, consider a ‘eye of ribeye‘ roast. Basically, instead of taking a rib primal and breaking it into smaller steaks, separate it into its three constituent muscles: the cap, eye, and tail. Keep the cap (the spinalis) and make the aforementioned ribeye caps steaks. Toss the tail into the grinder to make ground beef. And with the remaining eye, clean up the exterior fat and sinew, dry-brine it for a proper 24 hours, apply your seasoning of choice, and reverse sear it until it is 120 degrees. Rest for 15-20 minutes and sear using your method of choice. (Cast iron + wagyu tallow is my favorite).

It’ll remind you of a Chateaubriand, but made with ribeye in lieu of tenderloin, so it’ll actually have some !@#$ing flavor.

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