Posts tagged “prime rib

April 27th is National Prime Rib Day!

Posted on April 27, 2018

High-res version

Happy National Prime Rib Day!

Here are today’s five food finds about Prime Rib:

 

  • A standing rib roast is a prime rib consisting of SEVEN ribs.

 

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  • A scooped & tied standing rib roast will have the bones taken off and then tied back on.

 

Fat Casual Smoked Prime Rib

 

  • A rib eye roast is a boneless prime rib.
  • The beef is cut from the rib section, the largest central area of the steer, located in between the chuck and the short loin, just above the plate.

 

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  • If choosing a prime rib at the butcher, look for a cut that has a bright color and milky white fat.
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Today’s Food History

on this day in…

  • 1773 The British Parliament passed the ‘Tea Act,’ one of the events that led to the American Revolution.
  • 1865 Cornell University was chartered. Cornell is an agricultural land grant university endowed by Ezra Cornell, one of the founders of Western Union Telegraph Co. Today, Cornell University in Ithaca, New York, offers many programs, including Agricultural and Life Sciences, Hotel Administration, and Nutritional Sciences.
  • 1871 The American Museum of Natural History in New York City was opened to the public.
  • 1902 Julius Sterling Morton died. He was the founder of Arbor Day, first observed in Nebraska on April 10, 1872. Over one million trees were planted.
  • 1947 Pete Ham of the rock group Badfinger was born.
  • 1965 R. C. Duncan was granted a patent for ‘Pampers’ disposable diapers.
  • 1995 On ‘Seinfeld’ Kramer began sculpting with pasta.

April 27th is National Prime Rib Day!

Posted on April 27, 2017

High-res version

Here are today’s five food finds about Prime Rib:

 

  • A standing rib roast is a prime rib consisting of SEVEN ribs.

 

11538388205_c4b2a88de8_z

 

  • A scooped & tied standing rib roast will have the bones taken off and then tied back on.

 

Fat Casual Smoked Prime Rib

 

  • A rib eye roast is a boneless prime rib.
  • The beef is cut from the rib section, the largest central area of the steer, located in between the chuck and the short loin, just above the plate.

 

24888381614_571e79e036_b

 

  • If choosing a prime rib at the butcher, look for a cut that has a bright color and milky white fat.
4095042382_fd85aaf50d_b

 

Today’s Food History

on this day in…

  • 1773 The British Parliament passed the ‘Tea Act,’ one of the events that led to the American Revolution.
  • 1865 Cornell University was chartered. Cornell is an agricultural land grant university endowed by Ezra Cornell, one of the founders of Western Union Telegraph Co. Today, Cornell University in Ithaca, New York, offers many programs, including Agricultural and Life Sciences, Hotel Administration, and Nutritional Sciences.
  • 1871 The American Museum of Natural History in New York City was opened to the public.
  • 1902 Julius Sterling Morton died. He was the founder of Arbor Day, first observed in Nebraska on April 10, 1872. Over one million trees were planted.
  • 1947 Pete Ham of the rock group Badfinger was born.
  • 1965 R. C. Duncan was granted a patent for ‘Pampers’ disposable diapers.
  • 1995 On ‘Seinfeld’ Kramer began sculpting with pasta.

Rib Roast

Posted on April 30, 2010

A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs six through twelve of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name “standing” because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the fat and lesser muscles (tail).

A colloquial and popular term for this cut is “prime rib”. Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut “to be derived from USDA prime grade beef”.[1] The technical name, per URMIS (Uniform Retail Meat Industry Standards), is “Beef Rib Roast”.[2]

A slice of standing rib roast will include portions of the so-called “eye” of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the “lip” or “cap”.

The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. In the United States, it is common for barbecue purists to apply smoke to the uncooked rib roast at low heat for 2-3 hours before dry roasting.

In the United Kingdom, Yorkshire pudding is frequently served as a side dish with prime rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at tableside. This style of service can be found throughout the Lawry’s chain, Morton’s of Chicago, as well as at independent establishments such as San Francisco’s House of Prime Rib.

In the United States, the standing rib roast has NAMP classifications 109 through 112D.[3]

  

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