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farma koutsioftis mprizola Prime Rib steak raw

Prime Rib Beef

Prime rib, also known as standing rib, is the undisputed king when you’ve decided you want to grill a big piece of meat! It’s a cut that has it all: soft muscle, intramuscular fat, epidermal fat and of course, bone! It’s a delicious, impressive and surprisingly easy cut to roast!

COOKING INSTRUCTIONS FOR Prime Rib Beef

Grilling on a grill or in the oven are both good methods that will give a nice color on the outside, slowly melt the delicious fat on the outside, but the big the big secret is not to overcook it. Ideally eat medium rare at 55°C, no more than 65°C, otherwise all the fat will melt, almost disappear from the meat, leaving it tough, dry and rubbery. Use a meat thermometer to help tell when your roast is done.

NUTRITION FACTS PER 100G

INFORMATION FOR Prime Rib Beef

Where does Prime Rib come from?

Prime Rib is cut from the first-upper part of the animal’s rib, so we use the word prime, which means first, primary. A whole prime rib consists of 6-9 ribs.

What is the difference between beef ribeye and prime rib?

Both of these cuts of beef come from the ribs of the calf. However, prime rib is usually a larger cut that includes a large bone, while prime rib is a smaller cut of steak that does not include a bone.

What makes Prime Rib so special?

Prime rib has a large “eye” of meat in the center, which is juicy, tender, with a wonderful marbling. This so-called “eye of steak” is a muscle with several rings of fat.

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