When it comes to beef, especially when dining out, there is one which boasts the finest of meats, with evenly distributed marbling and a creamy layer of fat. Yes, fat! Without the marbling and fat content, it would end up as dry and flavorless as cardboard. This, of course, is true of any beef, especially steak. But why? As the meat cooks, the fat melts. The melted fat does two things: it keeps the meat tender and moist, and it infuses the meat with flavor. In fact, most of the silky texture and great beef flavor that we love comes from the fat, not the meat itself! Have I made you hungry? Hungry for beef? Well, get ready!
This day's beef is USDA Prime, NOT USDA Choice!
Only about 3% of the beef in America is graded USDA prime. Because of the scarcity, it is generally carried only by the finest butchers and restaurants. Often, rib roasts masquerade as prime rib in supermarkets, which typically carry USDA Choice (and lower grades—see all the grades of beef), not USDA Prime, meats. See rib roast. [Source: The Nibble]
Whether you are preparing prime rib at home or dining out for a special occasion, remember you want the center of this prime cut of beef to be rare. To overcook it would be a complete waste of time and money. If cooked too long, all the fat renders out leaving the meat dry (often bone dry) and flavorless. Should you not like any 'pinkish' meat simply slice or ask for the end cut! It is possibly the most flavorful of all!
Perfect Prime Rib...just do the math!