Prime Rib

Prime rib takes no prisoners. It claims prime position during holiday season or on special occasions for a very good reason. When it comes to our prime rib, one word suffices: premier. It is the emperor of beef cuts and will invade and conquer your taste buds with abandon. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. It’s beautifully marbled with fat. This roast is rich, juicy, tender, fulfilling. It’s a feast for the eyes and the belly. It’s also simple to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast, and then cook it at a lower temperature to make sure the meat in the center doesn’t get over cooked. This roast offers a lot of something for most everyone. The ends are well done for those who turn up their noses at pinkness. The center should be a vibrant rare for those who must have their beef rare.

Estimate two diners for every rib.

“Mustard’s no good without roast beef.”

– Chico Marx of the Marx Brothers