There are varying ways of cooking numerous cuts of meat. Some are ideal when cooked in a liquid and other people are improved with no the liquid. The way a cut if meat is cooked will be the deciding aspect in how tender the finished product will turn out. For example, a cut of meat that is not really tender, such as round steak, is improved covered and cooked in a liquid for a longer period of time than you would normally cook a rib-eye steak.
The prime rib roast, also called a standing rib roast (due to the fact with the ribs left in it will stand by itself) is my preferred cut of meat from the entire steer. A full prime rib roast consists of seven rib bones. Beginning at the sixth rib at the shoulder of the steer, a full rib roast continues back to the last or twelfth rib at the loin producing up the seven ribs. This piece of meat is where the rib-eye and rib steak are cut from.
A great many butchers will name the rib steak a "bone-in rib-eye" but it is basically called a rib steak. Nevertheless, the rib-eye and rib steak are the identical piece of meat, it is just the rib-eye has had the bone removed.
You should really never pay as a lot per pound for the rib steak as the rib-eye due to the fact with the rib steak you are also paying for the weight of the bone. As far as flavor, I personally can not tell a difference, if with the bone or with no.
When I buy a prime rib I consistently buy it with the bones. I will quite often ask the butcher to cut the rack from the meat though and tie it back on. That way it will be less complicated to carve following it is cooked. And when I cook it, I consistently put it in the pan with the ribs down and the fat side up. That way the fat will baste the meat as it cooks.
As far as seasonings, I have tried many numerous rubs with salt and I have liked them all. Some many people say you should really never use salt on a prime rib due to the fact the salt will draw out the moisture as it cooks but I have consistently had a good juicy roast. The most important issue when cooking a prime rib is the internal temperature. That is what determines how carried out it is, if you like it uncommon, medium uncommon, medium, medium nicely or nicely carried out.
There is some controversy as to what is uncommon and medium uncommon but no matter how you like it, when you know the temperature that you want it to get to you should really take it out of the oven ten degrees before the temp you want it at due to the fact through the resting period it will continue to rise in temperature about ten degrees. And the resting period should really be at least 15 to 20 minutes before carving. That will make certain a juicier roast. If you carve it as well soon you will shed a lot of juices and it will not be as good.
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