Prime rib, the name literally conjures the concept of being the best. A full prime rib is composed of six to twelve of the ribs of a cow and the ribeye steak. It is typically cooked rare, serving it bloody isn’t an odd thing and can be seen quite odd if you want a more well-done piece of meat that is traditional to be served rare. Generally while serving, you’ll want to have one rib per two people giving your guests around one pound of meat. After cooking, leave it to rest for 30 minutes to seal in the juices so they don’t run out while carving.

Key Takeaways:

  • Prime rib can be eaten outside of restaurants — you can make it at home!
  • When making it at home, plan for one rib shared between two diners.
  • Prime rib is so good because the muscle it comes from is not heavily used.

“Prime rib, also known as a standing rib roast, is the undisputed king when it comes to a large cut of beef.”

Read more: https://www.thekitchn.com/prime-rib-the-king-of-roasts-meat-basics-213745

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