Prime Rib Question
 

Last Tuesday, we went to Cane Garden and enjoyed the prime rib special. The meat was a good sized portion, cooked exactly to my liking , was tender, and had good beefy flavor. No problems at all.

However, my question is Prime Rib referring to a specific cut of beef or is it referring to the grade given by the USDA?

Back in the Washington DC area, there was a store named Larimer's that sold Prime Rib that was graded USDA Prime. We would buy that - when it was on sale - and that was truly delicious.

I would highly doubt cane Garden or most other local resturants serve USDA "Prime" beef. Prime rib as you see it on the menu is a type of cut of beef...not the quality. ...that said, sounds like you really enjoyed your meal at Cane Garden!

Definitely not the grade.

Definitely not a grade- another thing you might think about Shepard's Pie should be made with lamb--thats why its called Shepard's Pie

Went to Arnold Palmer--their 22 oz bone in steak is PRIME $44.00--the grade

Prime rib refers to the cut of meat. It is usually a single rib (and meat) cut from a standing rib roast, which comes from the posterior 6th-12th ribs.

USDA Prime is a grade of meat. Most Prime grade meat is bought by high end restaurants and steak houses, although Omaha steaks advertises prime beef on line. You are unlikely to get prime grade at a mid range or lower cost restaurant. First of all, it is somewhat hard to get, and expensive even for a restaurant. Second, they probably couldn't sell it----would you pay $45 for a steak at a local "Diner, drive-in, or dive"??? (No offense to Guy Fieri's new establishment)

Restaurants usually by "Select" grade. That's the grade below "Choice".
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Ribeye
 

Think of prime rib as a "roasted on the bone" ribeye steak.

'mPrime beef is from a purebred steer, in this country usually Angus or Hereford. Sold to high end restaurants.

Choice is sold to supermarkets and average restaurants. This grade is from crossbred steers and heifers. Almost always a dairy cross. A dairy cow has to calf every year in order to produce milk. They are bred, usually by insemination, unless they have a good bull, and then the calf is raised or sold for meat. This would never be prime grade meat. If a farmer has a high milk producer cow, he would bred with a dairy bull, hoping to get a female calf for milk. If it is male calf it would be raised for veal.

Select is a lower grade, used in prepared products.

If you go to Codys, you will see the meat in the case. Notice it is stamped US Choice.

You seem very knowledgeable about this, slipcovers. Back a few decades ago, Prime rib roast was a standing rib roast of a prime cut of meat. In a restaurant, a slab of meat called prime rib was cut from that. I think somewhere along the line people started referring to the roast or slab as prime rib even if it wasn't a prime grade.

Am I anywhere near correct?

I believe that you are correct. I also believe that since I was a youngster, the grading requirements have been reduced a notch, i.e. what was once choice is now prime and so on.

I agree. And when did Angus become a grade?


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109 Rib

Cut Description
•One of the five most tender beef cuts
•Menued as Prime Rib, Beef Rib is the most classic of beef roasts and dominates foodservice menus
•Fabricated from the wholesale rib primal and contains seven ribs (6th - 12th) and part of the vertebral bones
•Small "cap" muscles above the ribeye have been removed and outer fat layer is laid back over
•Usually tied or netted and is commonly used for bone-in Prime Rib
•Profitable for operators; patrons will pay a premium for beef rib, viewing it as a "special treat"
•Menu in different weights and portion sizes
•Priced lowest in January and February, meaning these months offer excellent opportunities for operators to profitably feature beef rib specials, such as "Prime Rib" and rib steaks
•Beef Rib follows a seasonal curve of supply and demand. Summer months, November and December are months of peak demand


Aliases
• Bone-in Ribeye
• English Cut
• King Cut
• Queen Cut
• Rib Roast
• Rib, Bone-in


112A - Ribeye


Cut Description
•A boneless roast made by removing all the bones and surface fat from the "109". The "lip" refers to the tail of the cut, which measures two inches in length from the end of the ribeye muscle. If the lip is removed, it is called a #112 Beef Rib, Ribeye Roll
•Dominates foodservice menus due to its exceptional taste and tenderness
•Profitable for operators; patrons will pay a premium for beef rib, viewing it as a "special treat"
•Menued as Prime Rib, Beef Rib is the most classic of beef roasts and dominates foodservice menus
•Priced lowest in January and February, meaning these months offer excellent opportunities for operators to profitably feature beef rib specials, such as "Prime Rib" and rib steaks
•Beef Rib follows a seasonal curve of supply and demand. November and December are typically months of peak demand and, as a result, the highest rib prices


Aliases
• Beef Rib, Ribeye, Lip-On
• Prime Rib
• Ribeye Roast Boneless

How do I cook a Prime Rib?

Put roast on roasting rack and place in roasting pan. Insert roast into a pre-heated 450°F oven. The cooking time of this phase depends on the size: 30 minutes for 3-4 ribs and 45 minutes for 7 ribs.
Turn the oven down to 250°F and cook the roast for another 30 minutes.
Remove roast from oven, but do not turn off. After a 30 rest, return the roast back to oven.
The roast needs to cook at 250°F until the center of the roast is 15°F below the target temperature: 110°F for rare, 115° for medium-rare, 125°F for medium (carryover cooking will add 15°F to these). The easiest way to determine this is to use a probe to monitor the internal temperature. Alternatively, you can use a quick read thermometer to occasionally measure the temperature. The center will cook ~1°F every two minutes. (I.e., if you have 20 degrees to go, then you need about 40 minutes.) (This step typically takes about 60-90 minutes for rare, 70-100 minutes for medium-rare and 90-120 minutes for medium.)
Remove the roast from the oven, wrap in foil and let it rest for 30 minutes. Remove the roast from foil and let it rest another 15 minutes. Make an au jus from the pan drippings.
Slice the rib as desired and plate. Serve with au jus.

The correct cut is " standing rib roast. Angus is a breed, not a cut. Angus is probably the most common breed, not because it's meat is superior but it has a smaller head, therefore easier to deliver a calf. Less complications and losses. They also have a better temperament, usually.

The Black cattle seen in fields are Angus, either crossbred or purebred, most likely cross.

Thank you. It seems to me that the way "angus" has been marketed and packaged, it has been promoted as a grade.

There aren't many cattle where I come from.


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