Standing rib roast
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A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section is comprised of ribs 6 through 12 of the animal; a standing rib roast can be comprised of anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically. A standing rib roast, if sliced when uncooked, would yield a number of rib eye steaks.
A standing rib roast sliced into portions is often known as "prime rib". Contrary to some accounts, the designation "prime" does not refer to the USDA grade of the carcass, but was used to describe the best or most desirable part of the rib section, even before the inception of meat grading [1]. Another theory is that the term prime rib derives from "primal rib".
A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the "lip" or "cap".
The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat.
Yorkshire pudding is frequently served as a side dish with prime rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at tableside, a procedure that is considered by many to produce the best flavor (as it keeps the meat from drying out or going cold while waiting to be served). This style of service can be found throughout the Lawry's chain, as well as at independent establishments such as San Francisco's House of Prime Rib.
In the United States, the standing rib roast has NAMP classifications 109 through 112D.
[edit] Sources
- Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3.
- Prime Rib. Hormel Food Glossary. Retrieved on 2006-05-21.
[edit] External links
| Cuts of beef |
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| Upper: Chuck · Rib · Short Loin · Sirloin · Tenderloin · Top sirloin · Round |
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