PSA: Meat choice is the most important factor in a great prime rib

I’ve cooked ~10 prime ribs by now, and for a long while, the results was really inconsistent. Sometimes it's good, sometimes it tastes more like roast beef than prime ribs. I assumed the difference came from oven temp, timing, or seasoning, so I kept experimenting with those. I recently realized the biggest factor is the meat itself, which shouldn't be surprising. Specifically, which part of the whole prime rib I use for my prime rib. I usually buy from Costco. My local store cuts a whole ribeye (USDA Choice) into smaller chunks. What I’ve noticed is that the pieces closer to the chuck end taste 10x better than the ones from the middle or closer to the strip end. To me, the chuck end is way more flavorful, tender and juicy. It’s not just a little better either. You do not need super expensive Prime-grade beef to get a great result. A carefully chosen chuck end piece can be incredibly good and, in my opinion, gets surprisingly close to the flavor of places like Lawry’s or House of Prime Rib. As for how to pick out the chuck-end rib roast - those closer to the chuck-end usually have three distinctive muscles (as the image below shown), and those in the middle or closer to the strip end have a more "classic ribeye shape" with caps around the eyes. https://imgur.com/a/SObf6tJ My recipe is actually very simple, and I do not think the exact seasoning matters that much. Just use whatever fits your palate. I prefer simpler seasoning Dry brine with salt at 1% of the meat’s weight for 24 hours. Coat with a thin layer of prime rib seasoning. I do not like too much. Sear all sides in a pan until the surfaces are browned. Roast at 200°F until the center reaches 110°F. Turn off the oven and let it rest until the center reaches around 125°F, or whatever matches your preferred doneness. This is my result: https://imgur.com/a/ARJt3oO submitted by /u/alexchen405 [link] [comments]