What I am about to tell is way too easy. Get beef boullion or broth, put it in a pan and bring it to a boil. Lay the prime rib in this for a few minutes. You will not lose the tenderness or flavor. Also, this is how restruants make prime rib well done without making them dry.
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A friend of mine makes great French dip sandwiches. My wife makes a great vegatable soup from leftover prime rib.
prime rib was not invented. it is a meat
The prime rib is a choice piece of meat for beef eaters. The prime rib is located in the rib cage of the cow.
No.
No.
YES! :)
Dutch butchers refer to prime rib as "côte de boeuf" or, when served or cut as a ribeye (same as prime rib, but without the bone) it's called "appel van de rib".
Prime rib is a cut of beef that is favoured for its incredibly tender and juicy qualites. The use of the word "prime" with reference to meat denotes the quaiklty of the meat in the original instance, i.e. the animal from which it came and not the cut as is often thought.
If I had my druthers between prime rib and fried chicken, I would pick the prime rib.
There's a big difference between a rib eye roast and a standing rib roast. A rib eye roast is essentially a roast consisting of rib eye steaks. A standing rib roast is the same cut of meat as prime rib, only its "choice" not "prime" (like most of the meat we buy). If you are deciding which to purchase for your dinner, I would absolutely recommend the standing rib roast over the other. Standing rib roasts can be hard to find in the supermarket unless its a major holiday, Easter, Thanksgiving, Christmas, etc., most likely because they are being aged for those holidays, but especially if they have been aged, they have a flavor that just can't be beat.
If you fillet the prime rib and cut it into steaks, those steaks are called ribeyes
theres no certin amount of prime rib per a person they can as much as they want