For many folks, the prospect of having beef for dinner usually leans toward a grilled Porterhouse steak or a burger. When it’s not playing the starring role on a wedding menu, prime rib rarely takes center stage in the beefy spotlight.
However, you can grant this meaty entrée the appreciated audience of your taste buds on April 27, Prime Rib Day.
It consists of the muscle meat that lies between the sixth and twelfth ribs on the cow. The meat from this section is beautifully marbled and is the most tender specimen of beef a bovine has to offer.
Prime rib is typically slow roasted in a standing position, earning the alternative nomenclature of standing rib roast. It is often accompanied by au jus, the thin gravy made from juices generously shed into the roasting pan.
If you are squeamish about pink meat and always order your steaks burnt to the point of resembling the sole of an old shoe, you just might want to decline that dinner invitation. Prime rib, properly prepared and served, is always rare.
Those who order their steaks black-and-blue and still saying, “MOO” will enjoy this cut of beef. Unlike steaks cooked ‘well-done’, prime rib is not a resistance training session for your jaw muscles.
To celebrate Prime Rib Day, take up your roasting pan, your carving knives and have a dinner party.
Include au jus and horseradish for a choice of dressings and pair the meat with mashed potatoes to soak up the extra sauce. April is the perfect time to include spring vegetables such as roasted asparagus or creamed spinach.
If you’re intimidated by the thought of even walking into a kitchen, gathering at your local steakhouse is a tasty alternative. Either way, raise your red wine glasses and toast good friends, good times and good prime rib for all.