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Here are some of our new favorite non-beef burgers:
Italian Turkey Burger
Grilled Tuna Burger
Goat Cheese Portobello Burger
. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
Rib Roast Question
edited November -1
Does anyone know which is best to buy? A Prime Rib Roast, Rib Roast or a Rib-Eye Roast? Are they all different or the same? If they are different which would be best for a tender and tasty X-mas dinner?[p]Thank you,
A Prime Rib Roast, Rib Roast: same
Rib-Eye Roast: small end no bones[p]I always like a roast with bones, but then you do pay for them. A rib-eye roast you dont.
Newbie,[p]I true Prime Rib Roast will be a standing rib roast that is graded USDA prime grade. Only the top few percent of all beef is prime. A rib roast or standing rib roast will likely be USDA choice.[p]The prime grade will have more finely marbled fat without as many large pieces of fat. IMO it tends to 'melt' more than non-prime.[p]On the west coast ribeye roasts are usually a rib roast with the outer 'shell' trimmed off and always boneless.[p]Most people that opt for the bone-in roasts do so because folks in the crowd like to gnaw on them.[p]One last bit of advice I'd give is that if you like your rib roasts rare to medium rare pull them at around 115 internal and let them rest for ~20 minutes before carving. I've seen recipes and cooking tips instruct to pull at 130 to 140 and those are going to be medium or beyond by the time they rest and continue cooking another 10 degrees or more.[p]Todd
I found the below listed site very helpful when trying to learn about the different cuts of meat. It was a nice place to start.
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