General information:

Rib Roast

Rib refers to where the cut of meat was taken. The beef rib section contains less connective tissue than other cuts of meat making it one of the more tender cuts. Prime is generally the top or highest grade of meat. It contains the greatest degree of marbling making it juicier and more tender. The grade of meat may not necessarily be "prime" to be called "prime rib roast." With or without the prime grade, prime rib roast is traditionally considered elegant, tender, and juicy. Meat may be purchased as rolled roast, standing rib, boneless, rib-eye, small end, or large end rib roast.

Roasting

Because rib cuts are more tender, dry heat roasting is preferred. This means you do not cover or add liquid which is called moist heat and is used to tenderize tougher pieces of meat. However, this method allows for greater shrinkage and drier meat.

To cook a rib roast, place meat on a cooking rack, fat side up, in a shallow roasting pan. Do not use a cooking bag or place a cover of any kind over the meat. Roast at 350 degrees, 18-24 minutes per pound. Medium-rare (145 degrees final internal temperature), medium (155 degrees internal temperature), and well-done (165 degrees internal temperature).

Note - Over cooking meat will dry it out and help toughen it. Internal temperature of meat will continue to raise 5 more degrees during standing time.

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