Prime rib is a standard holiday classic. It is a feast for the eyes as well as the stomach and traditionally set aside for special occasions. But what is it and why is it so special?
Prime rib is a cut of meat that comes from the seldom-used muscle group in the upper rib section right behind the shoulder of the cow. Essentially, the beef bone-in rib roast section equates to a string of rib eye steaks before they are cut. There is an “eye” of lean meat in the center that is surrounded by marbling – hence the term rib eye. The prime rib is a cut that is essentially self-basted as it cooks to be made expressly tender through its structure.
Pasture to Plate
Ranch Foods Direct sells beef from the Callicrate Cattle Company and stands behind its pasture-to-plate protocol, which focuses on good animal husbandry and engages in environmentally regenerative farming and ranching practices to ensure their values are infused into the final product. Their protocol includes no growth-promoting steroids, hormones, or feed additives. They control their own supply and work hard to reduce stress on the animal, overall.
They believe this is not only doing what’s right for the animal, but that the benefits get passed along through the meat, as well. Billy Cox, Production Manager at Ranch Foods Direct, explains that in his experience, lower stress on an animal improves the meat’s tenderness and taste. From pasture to plate, a buyer of Callicrate beef can know they are receiving a sustainable and high-quality product, delivered directly from the cow.
The Right Recipe
A good recipe is key for this cut of meat.
Prime rib is traditionally slow roasted to medium rare after an initial high heat interval to get a flavorful brown exterior crust. Ranch Foods Direct staff recommends a good, quality instant-read meat thermometer to make sure you are reaching the ever optimal 130-135 degrees Fahrenheit internal temperature upon serving. Keep in mind, the meat will continue to cook as it rests, and raise the internal temperature by about five to ten degrees, so removing the prime rib from the oven at an internal temperature of 120 degrees Fahrenheit is recommended.
Call Ranch Foods Direct today to reserve your pasture-to-plate, locally sourced prime rib before the holiday rush. Be sure to let them know how many people you are expecting so they can recommend the correct size to accommodate your guest list. The selection will come pre-tied, unless otherwise specified, and can be freezer ready to help you check that one thing off your list with plenty of time to spare.
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