Prime rib is an incredibly tender, tender cut of beef with a bold flavor that doesn’t require marinating. In fact, cooking prime rib is one of the easiest things to do in the kitchen.
Buying a roast can be confusing because the same piece of meat has so many different names. “Prime rib” is the most famous term, but “prime” actually describes the quality of the meat, not the cut. (The three best grades of beef are Prime, Choice, and Select.)
Meat labeled “Prime” is sold almost exclusively to restaurants, so you probably won’t find true “prime rib” at the grocery store. Instead, look for a roast that says “rib roast,” “rib roast,” or “rib roast.”
Ingredients
°1 prime rib roast, 5.75 pounds (2 bones)
°There are no measurements here. Just generous amounts of the following:
°butter at room temperature
°Provence herbs
°Fresh bell pepper
°Kosher salt – generous amount
Continued on next page (page 2)
ADVERTISEMENT
