Master the Perfect Holiday Roast

sierra Jepsen/ Published December 17, 2024

There’ll be parties for hosting and BEEF for roasting…

But sometimes we feel intimidated by large, bone-in, high value cuts. After all, if I mess it up, what will we eat?! Little Belt Cattle Company has some tips from our resident meat scientist, Sierra Jepsen, on confident cooking with prime rib roasts.

· There are two classic options for Prime Rib:

o Standing rib roast: bone-in (back ribs attached)

o Ribeye Roll: boneless (back ribs removed)

· Decide how you want to slice and serve your prime rib before roasting

o With a standing rib roast, you can leave the ribs attached and plan to carve in-between the bones after roasting. This will yield three to seven bone-in slices (depending on how many ribs your roast starts with). These will be thicker slices and meatier portions, but you are at the mercy of cutting between the ribs for portion sizing.

o Also with a standing rib roast, you can use a boning knife to remove the ribs prior to cooking by tracing around the bones and using the fat seam to peel from the rest of the roast. Season both the beef and rib portions, then place the ribs back on top of the roast and tie with butcher’s string. This will allow you to slice the boneless prime rib to your desired thickness after cooking and still makes use of those tasty back ribs.

o If you choose a ribeye roll, your beef is already boneless and ready to be seasoned and cooked. You may choose to roast and carve the entire thing, or hand cut ribeye steaks and grill for your guests.

· Prime rib can be roasted either in an oven utilizing a roasting pan, or placed directly on the grill grates and cooked using indirect heat or a smoke setting. · Visit beefitswhatsfordinner.com/cooking/prime-rib for recipes, oven temperatures, and cook time recommendations based on the weight of your prime rib.

MEAT FACT:

“Prime Rib” does not indicate that the beef you are eating was graded “USDA Prime.” This is simply the name of the retail cut. (Lucky for you, Little Belt beef is derived from cattle of premier angus genetics, delivering beef that consistently grades Top Choice and Prime.)