The perfect recipe to celebrate National Prime Rib Day and British Beef Week
Yesterday was National Prime Rib Day in the States and it's Great British Beef Week here in blighty — So here's how to cook the 'King of Meats'
While we might not formally celebrate National Prime Rib Day over here in the UK, I thought I would anyway, especially given that we're currently in the midst of an entire week devoted to beef! And anyway, for us meatatarians, who needs an excuse to eat a massive chunk of cow?
Often called the 'King of Meats', prime rib, or fore rib as we say over here, comprises the first five ribs of the cow’s loin, just over its front legs. The meat has plenty of marbling running through it and is often cooked on the bone, making it a flavourful and tender joint, just perfect for our British Sunday roasts.
For those of you on the other side of the pond, it’s also a great meat to smoke or grill. If grilling, the joint needs to be cooked over indirect heat; it should be thermometer checked and turned regularly; and the grill temperature should be re-adjusted as needed to ensure the meat is cooked through without burning the outside. Here I’ve taken the simple route and roasted it in the oven.
You probably won’t find this cut at your local supermarket/grocery store, so may need access to a butcher. If you can’t go out or can’t find a butcher operating right now thanks to the ‘Rona, try looking for an online meat store to have yourself one delivered.
Finally, it isn’t a cheap cut. Mine came in at about £30/$37 for a 1.7kg/3.75lb slab. But, hey, it’s the King of the damn Meats — it’s worth it.