April 27th, was National Prime Rib Day, you should have headed to your favorite Steakhouse. Also known as “Standing Rib Roast,” Prime Rib is a tender, flavorful cut of Roast from the Rib section of the Steer just one of the eight prime cuts of Beef.
While Prime Rib can be traditionally paired with Potatoes, Stuffing, and Vegetables to make a “Sunday Roast,” there are many unique flavors and recipes to cook up Prime Rib with which is a juicy celebration and one we’re all for.
I wish I could go to a restaurant this evening and purchase Prime Rib for myself. With David’s tooth I don’t think he would be able to eat Prime Rib. As for Charlie I don’t think he has ever had prime Rib and knowing Charlie he wouldn’t want to try Prime Rib because most of the time it’s served raw. I prefer mine to be medium Well or well-done what about you?
Though we can’t say for sure where and how Prime Rib was first cooked up, we know that by the time of the Industrial Revolution, Prime Rib was emerging in Australia, the United States, the UK, and Canada. Prime Rib is a cut of the Ribs of the Cow, typically between the 6th and 12th Rib, and is considered one of the most classic and delicious cuts of Beef. I don’t know about you but I agree with them.
In the UK particularly, Prime Rib took off in the late 1800s as families made Prime Rib the centerpiece of their “Sunday Roast.” This popular dinner practice put Prime Rib in the center of the dinner table, though it was more commonly known as “Standing Rib Roast” due to the fact that it was cooked upright.
Sunday Roast was commonly served up with Mashed Potatoes, Stuffing, Yorkshire Pudding, and Vegetables. Today, this is still known as a very traditional way to prepare Prime Rib and is definitely well-loved by Meat-eaters.
Did you know some restaurants have dedicated their identity to the iconic cut of Meat and are known worldwide for their mastery in cooking Prime Rib. For example, the House of Prime Rib in San Francisco, CA ages their Corn-fed Beef for three weeks before cooking it.
Peter Luger in New York City has been serving up delectable Prime Rib since 1887, and Taylor’s Steakhouse in Los Angeles is also well-known for its Prime Rib. Even some national chains, like Lawry’s Prime Rib, have achieved great fame for their culinary artistry with the Meat cut!
Chances are, you’ve had Prime Rib at Christmas or during the holidays, on your birthday, or to celebrate some other anniversary or big event. Prime Rib remains a traditional holiday and special event food, as it doesn’t come cheap these days and is one of the juiciest and most tender cuts of Meat.
Historically, people have always loved to treat themselves to the flavorful dish whether it’s in the form of a Sunday Roast to bring the family together, a birthday celebration, or the showstopper of a Christmas feast!
How to Celebrate National Prime Rib Day
- Some claim the superior Prime Rib Roast can only come from a Steakhouse, others know cooking at home can be just as tasty and far more fun. Get creative with your Seasonings or keep it traditional with sides of Yorkshire Pudding, Vegetables, Mashed Potatoes, or Stuffing
- Many national chain restaurants and local favorite restaurants run specials on Prime Rib on this very special day! Head out to your favorite Steakhouse and order Prime Rib to celebrate.
- When you’ve prepared that uniquely spectacular cut of Meat at home and with your own recipe, you’re proud. It’s so beautiful you could cry. Post a picture on your foodie Instagram account and give a little love to the hashtag #PrimeRibDay!
Facts About Prime Ribs
- Prime Rib Roast is also referred to as “Standing Roast” due to the fact that it is actually roasted upright.
- A 6oz Prime Rib is 42g protein, 0 carbs, 36g fat, and a whopping 500 calories overall!
- Much of the tenderness, juiciness, and flavor that makes the cut of Meat so famous comes from the generous amount of marbled fat in the cut.
- A standard Prime Rib cut is from the 6th through 12th ribs of the Cow.
- If you’re purchasing Prime Rib, Chefs will advise you to ask the butcher to leave the fat cap on the Prime Rib which is responsible for much of the flavor!
Why People Love National Prime Rib Day
Prime Rib can be made in many different ways and of course, the classic, no-fuss ways to cook up Prime Rib are always fantastic, but the cut of Meat is so superior that it shines in a variety of flavors. You can give your Prime Rib a Spice crust.
Pair Prime Rib with Horseradish Cream, season with Rosemary, or even make mini Prime Ribs with little Yorkshire Puddings! Hunting around for a new recipe might lead you to a new favorite way to prepare Prime Rib.
Since its inception as the key component of Sunday Roast, Prime Rib has had a special place in every Meat-lovers heart.
Prime Rib is of the eight primal cuts of Beef, its fattiness endows Prime Rib with great flavor and juiciness.
The muscles around the Ribs aren’t heavily used, which only adds to its tenderness and quality. There’s no question why Prime Rib is a well-loved classic!
A Holiday staple, a birthday request, an anniversary treat Pime Rib can do it all. Prime Rib can be a large enough cut to feed all the people at your holiday party or celebration!
Since Prime Rib is naturally juicy and tender, Prime Rib is sure to be a fan favorite no matter how it’s prepared.
Level: Easy
Total: 4 hr
Yield: 6 servings
Prep: 1 hr 25 min Cook: 2 hr 35 min
1 4-bone prime rib, bones and excess fat removed and reserved
4 teaspoons kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
4 cloves garlic, unpeeled, smashed
4 ounces arugula (optional)
2 teaspoons extra-virgin olive oil (optional)
Directions
- Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
- An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
- Meanwhile, preheat the oven to 400 degrees F.
- Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
- Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
- Cook for 30 minutes and then baste the roast again.
- Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
- Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.
Thank you,
Glenda, Charlie and David Cates
