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Hi, this is Dave for Expert Village. Today we are going to be making some prime rib.
Let me tell you a little bit about where this prime rib comes from. So now we have this
schematic of a cow which you can see and what we want do is show you where the rib cut is,
it's right here on the top. Let's get this out of here so you can see it a little bit
better so this is a ribeye roast. The ribeye is a part that the ribs would be right here
and you would usually call it standing rib roast here if it had the ribs on here. It's
called standing because the rib portion would be up and this is comprised of all of that
rib part and this is just the prime part of it. So you see there is a nice marbling. Throughout,
there is different grades. This happens to be choice, there is also select, prime which
you get it all in your restaurants but this choice is wonderful and usually rib roast
is really tender anyway.