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How to Choose a Prime Rib Roast


Prime rib, in our opinion, is one of the most amazingly tender and flavorful cuts of beef. But (and there is always a but) not only does it need to be cooked properly, the beef cut needs to be chosen with care as well.

What Section of the Cow does the Prime Rib Roast Come From?



This cut of beef comes from back or upper middle section of the animal, which gets little to no exercise. The result is an extremely tender piece of meat as it is an excellent combination of muscle and fat.

Prime Rib Roast Facts

Markets or grocers will sell cuts of beef that are labeled with one of three grades:

  • Select
  • Choice
  • Prime

There are technically more than three grades of beef, but these are the three that are labeled safe for human consumption. Prime is the highest grade and most expensive. It is the most tender and has the most marbling (intramuscular fat) of the three grades. Only about 2.9% of all beef is graded Prime.

The “Prime” in Prime Rib does not indicate the grade of beef. It has become somewhat of a general term. Other terms are standing rib roast, or prime rib roast. The “Prime” refers to the Primal cut of beef.

Also, it is a little-known fact that Ribeye are steaks that were cut from a Prime Rib Roast while it was uncooked. What you see on restaurants menus as Prime Rib are steaks sliced off the roast AFTER it has been cooked.


Tips on How to Choose a Prime Rib Roast



A Prime-Graded ribeye steak with excellent marbling

When Choosing a Prime rib roast, one wants to look for when is called Marbling (inter -muscular fat). Marbling is the small flecks of fat that are interspersed within the meat. Don’t select a piece that has large, thick strands of fat running through the meat. These thick strands are difficult to render, and you can overcook the meat trying to do that.

Opt for a bone-in prime rib roast. Leaving the meat on the bone adds more flavor.

If entertaining, have your roast Frenched. This is where the butcher cuts away extra fat and meat from the bone end of the rib which adds flair and makes for an amazing presentation.

Choose at least a 3-bone roast and plan on 1lb per person, this is precooked of course.

Choosing a Prime rib is not all that difficult, follow these simple tips and your results will most memorable.

Mustard Crusted Prime Rib Roast Recipe



This grilled prime rib with mustard crust recipe is a wonderful main event for a holiday meal or festive gathering. Wow your friends and family with one of the best beef cuts available. With the natural flavors from the rib bones to the tender and juicy meat, this one aims to please.

Ingredients

  • 1 (3 Rib) Beef, Prime Rib Roast
  • 1 tbsp Black Pepper
  • 2 tbsp Garlic, Crushed
  • 1 Cup Mustard, Whole Grain
  • 2 tbsp Salt, Kosher

Instructions

  1. Preheat your Grill to 450°F.
  2. Combine salt, black pepper, mustard and garlic in a bowl. Evenly rub the seasoning all over coating the entire surface of the roast.
  3. Once your grill is preheated, place the roast on the grates, ensuring the ribs are facing the back end of the grill. Once the roast is placed on the grill, shut the lid to the grill.
  4. After 45 minutes, lower the temperature of the grill to 325°F. Cook for an additional 2.5 hours or until the internal temperature reaches 125°F. Remove the roast, letting it rest for about 15 minutes. Slice and enjoy!

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