Reply to "It's that time again.......Prime Rib!"

Former Member

Russ, really good lookin' stuff. Good to see you around.

Yeah, we won't talk about Beef terms, gets confusing (start asking people what's the difference between a deckle and the point)

Prime rib:
The USDA rules of marking state:

quote:
PRIME RIB OF BEEF OR STANDING BEEF RIB ROAST FOR PRIME RIB:
These products do not have to be derived from USDA prime grade beef.

The rules for you interested:
http://www.fsis.usda.gov/oppde/larc/policies/policybook.pdf

Now, when I buy, I buy a Standing Rib Roast, Bone in. If the butcher is doing the cutting, you can start talking ribs, short end, etc.

Me, I go for minimum Choice, prefer Prime and I age it in my contest fridge for 40 to 45 days. Wet aging works well on that stuff, but only better grades. And you need to buy the full roast, in the cryovac to that Air hasn't gotten to it since it was sealed.

12/18/076:42 AM

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