Hey all! I'm trying to make Kenji's "Roasted and Reverse Seared Prime Rib" for the first time this weekend, and when I asked my local butcher for a two-rib prime rib (which is what I read is a good amount for 4 people), they gave me this hunk of meat. I've included 2 photos. What confused me most is that they told me it was "only 1 rib" and that 2 ribs would be way too much for 4 people — and I agree that even though this hunk of meat is only "1 rib," it looks like way more than I need! (On closer inspection, this hunk of meat looks like it does contain 2 ribs — the second rib is hard to see in the photo — and it looks almost like there should be a third rib, but it was removed). It moreover doesn't look like the prime rib roasts I see on Google Images.
I'm planning to follow the Kenji recipe anyway (I've already salted and peppered it, as you can see), but for future reference, did I buy the right type of meat? If not, what should I be asking for next time?
This feels like such a painfully novice question (I don't know meats — I just wanted to try something new), so thanks in advance for being patient with me!
by wwarpd
12 Comments
You can remove that single piece of twine that’s wrapped around the beef. It’s not necessary.
But otherwise it looks like a reasonable piece of meat. Doesn’t have much of a fat cap from what I can tell in the photo. But probably a good cut to use for your first prime rib roast. There is a good YouTube video you can watch that’s all about prime rib. [https://youtu.be/3v3IpB3hw9g?si=TBuhyH9avfmvCyPd](https://youtu.be/3v3IpB3hw9g?si=TBuhyH9avfmvCyPd)
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I also would normally think two bones for four people, that’s the biggest one bone rib roast I’ve ever seen. Normally one bone is closer to a thick steak than a roast.
This will be fine for 4. This is the size we typically do for 2, but then have leftovers for at least another meal. However your roast is cut differently than what we get… Ours is the same exact thickness but has 2 ribs, so this butcher must just cut differently (my husband is a butcher so he cuts ours)
I would think roasts are normally cut in the middle between the ribs, but it looks like they cut right along ribs #1 and 3, giving you a much wider 1 rib roast than normal.
I always buy from the smallest end.
I agree with the other poster that said this looks more like someone cut right along the bone producing a thicker single bone cut. But the size look like plenty for 4 people. I recommend the crispy roast potatoes as a side.
Btw just chiming in that his recipe is absolute tier one perfect. Follow it to the letter. Go as low as your oven will go. For a roast that size at 170-200, it’ll take a good 4-5 hours most likely. Then you need to rest it and let it carry over cook (he says 30-90 minutes, IMO 60-90 is great) then get oven to 550 and watch it very closely. 5-15 minutes. Then you’ll have some of the most perfect cooked prime rib of your life.
Also if you’re not used to making big roasts like this, don’t be shy with the salt during the dry brine.
You got the right thing, and your butcher hooked you up cutting it like that. I do the reverse sear roast every year for Christmas and it’s absolutely amazing every time. Enjoy!
You don’t need to truss a bone in roast. The purpose of trussing a boneless roast is to hold its shape and cook evenly.
Looks like a rib roast to me