| Prime rib steak is a little bit different than a | | | | expensive. However, the taste is worth it, since |
| regular steak, since it's usually cooked as a roast, | | | | the aging process produces more tender, flavorful |
| not on the grill. The prime rib comes from the | | | | meat. Most meat is wet aged, which offers |
| primal rib, rather than specifically being Prime | | | | greater volume (less moisture escapes) but less |
| grade meat. Officially, it's called a beef rib roast, | | | | good flavor and less tender meat. Never buy |
| and it may also be referred to as a ribeye. | | | | meat that has not been aged unless you plan to |
| A slice of prime rib will include part of the rib bone | | | | do this process yourself. |
| itself and the lip or cap - fat marbled muscle. We | | | | A good steak should be chosen carefully, and of |
| usually cook steak by rubbing the outside with | | | | the highest quality you can afford. A lower grade |
| seasonings and salt, and slow reasting it over dry | | | | of meat can't be improved by good cooking |
| heat, though smoking it for two to three hours | | | | techniques, no matter how hard you try. It's |
| before roasting is a popular barbecue method. | | | | simply not possible. This means that you should |
| It's important not to mistake prime rib for a | | | | take the time to get the best steak you can. If |
| Prime grade steak. Generally, you can't find this | | | | one isn't available in your area, consider ordering |
| grade of meat at the grocery store, though there | | | | one for a special occasion. There are lots of good |
| are plenty of steak options in Choice and Select | | | | mail order steak companies available now. |
| grades. Don't go for the leanest meat, however. | | | | Buying locally is always best when possible, of |
| It has less flavor, and a good prime rib will include | | | | course, and it's a great idea to get to know your |
| fat marbling. This offers more flavor, as does the | | | | butcher. He or she can help you get the best |
| bone included in the steak. Look for bright red | | | | meat at the best price. However, for those |
| steak with thin white marbling, not dark red or | | | | people living where a good butcher isn't available, |
| gray meat. Fat should never be yellow or dingy | | | | ordering quality steaks is a lot better than having |
| looking. | | | | to stick with low quality steak. Take the time to |
| For the best meat, try dry aging. This is a little | | | | learn the markers of a good steak, and you'll |
| harder to find, and is more likely to be available at | | | | have a great dining experience that's worth the |
| a butcher shop than at a supermarket. Dry aged | | | | time and money. |
| meat has a lot of shrinkage, and will be more | | | | |