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(toddjb) wrote in message . com>...
> (toddjb) wrote in message . com>...
> > I'm making a prime rib tomorrow and came across the below recipe.
> > I wanted to know if anyone has tried it?
> >
>
> Made it tonight, so how did it turn out?
> It was GREAT!!!!
>

Congrats and lucky duck, you!

> Seriously, this was a good cut of meat and it came out restaurant grade or
> better than some places I've had prime rib. It really had a great flavor
> on the outside and the inside was tender, juicy and a _perfect_ medium rare.
>
> Now, what do I change if I use a standing rib roast? I guess nothing
> except buy a larger piece (lbs.) to compensate for the weight lost to
> bone.
>
The directions were for bone-in in the first place, so yeah. Your
butcher should be able to help you pick a size.

> Is this also technically a prime rib once I cut it up and serve it?

Yes, if it was taken from the first so-many ribs. That's what a prime
rib roast is, and why you can get a prime, choice, or ungraded prime
rib. Funny old world, innit?

Greg Zywicki