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The term “standing” means that the bones are included in the roast, hence the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast. A whole standing rib contains usually seven ribs, starting from the shoulder down to the back to the loin. Each rib feeds about two people, so if you have a party of eight, buy and cook a four rib roast. The further to the back the rib is situated the more tender it will be, but the front ribs are bigger.
How to choose your Prime Rib
Look for a a rib roast that has a bright color with milky white fat. Always avoid dull colored meat and yellow fat. It is also important to have the fat equally distributed with a good layer of fat around the ends. In the prime rib we want the fat right where it is. No trimming being necessary.
How to size your Prime Rib
As you could read above one rib will feed two diners. If you are only expecting a few guests then it might be a good idea to go for the bigger cut, because larger roasts are actually easier to cook. Small roasts are less forgiving, as a small roast can go from perfect to being ruined in a few minutes, but a larger roast will give you a bigger window of opportunity. Never buy a rib roast with under three bones.
Aging meat seems to be a lost art. Most butchers want their inventory to move quickly and without any risk. Aging has always a risk of spoilage. If you are very brave you can try to do it yourself. Read all about aging meat on: How to age beef
How to cook Prime Rib
Prime rib is the ideal meat cut for slow cooking. Roast or smoke your prime rib and you will never have tasted anything nearly as good. Every big piece of meat needs to be roasted at a low temperature to make sure it will be evenly cooked.
Look for a good recipe at: How to roast prime rib.
Resting your Prime Rib
This is the biggest secret to any big roast. When the roast is nearly at the perfect temperature (use a meat thermometer), it’s time for it to rest. Take the roast out of the oven, cover it, and let sit for at least 15 minutes. As the meat relaxes the juices flow back through the meat improving its flavor. I can’t say this often enough. Use a timer to make sure you leave your meat alone. It will be well worth the wait.