Prime Rib Repost..

Rascal

Here is a visual on how to select the best cut of prime rib. The one on the left (2nd cut) is from the 6-8 front end (closest to the shoulder). On the right is the 1st cut (ribs 9-12) and is closest to the loin. The muscle/fat structure is the key and the latter will be the most tender & succulent.

Capt Frank

Thanks, I am still curious as to how the first pics disappeared, mistake, on purpose, voodoo, what??

Rascal

Guess it was due to lack of interest..

thirdeye

That is an interesting photo... At first I thought the labels were backwards... as the lip (which is part of the chuck roll) is on the large (chuck end) end of a whole rib roast.... but the label calls that one a 1st cut, which is the loin end.

And look at the size of the eye on the one on the left. It's out or proportion. It should be larger and resemble a NY strip. There seems to be an extra muscle instead of one large eye.

I wonder if they over-cut the one on the left (like from rib 4 or 5) and we see the forward end which would have more chuck? But that still doesn't explain the lip on the one on the right.

TNT54

This is helpful. Any chance you could indicate which ribs we're looking at? In the "first cut" photo are we looking at the rib 9 end of ribs 9-12, or the rib 12 end of ribs 9-12? Similarly, for the "second cut" photo, are we looking at rib 6 of ribs 6-8 or rib 8 of ribs 6-8.

Also, which cut is the "small end" and which cut is the "large end." What I know for sure is that the "first cut" roast in your photo looks pretty good.

Any additional info would be appreciated. Thanks.

T.

dugdbug

Hey Rascal are the rib bones on the first cut longer?
Thanks