Prime rib has become a Christmas tradition for many, but what is it that makes this cut of beef so special?
Standing Rib Roast
It is thought that prime rib at Christmas first became popular during the Industrial Revolution. This was when meat butchering standards improved to the point where more families in the United Kingdom, Australia, Ireland, and the United States could enjoy high-quality beef dinners.
Different cuts of beef are more popular than others, with the meat cut from the primal rib section of the animal being the most popular and the highest quality. This is where the name “prime rib” comes from. The dish was originally known as the standing rib roast since the meat is slow-roasted with dry heat while “standing” on the bone without actually touching the pan itself. It can be grilled as well, but the traditional cooking method is to roast the meat.
Prime Rib Tastes Sooooo Good
When it is cooked properly, prime rib is a very tender and juicy cut of meat. While it can be seared on the outside, the meat is at its best when it is slow cooked rare or medium rare, a process that can take several hours and is careful not to cook off all the fat, which keeps the meat juicy and flavorful. Prime rib is commonly served with mashed or baked potatoes, vegetables, and a light Au Jus gravy.
This hearty meal is a perfect holiday dish for your family, and it is available at Tony’s Market! Check out our holiday menu
for a full list of prepared meal options this time of year.
http://www.thekitchn.com/prime-rib-the-king-of-roasts-meat-basics-213745
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