Prime ribeye roast is also referred to as standing rib roast or ribeye roast, and it is the cut of meat that is taken from the back of the upper ribs of the cow. Prime rib is considered by many to be the best roast beef in the world. It’s a beef cut that’s incredibly succulent with superior taste.
Beef prime rib roast is easy to cook: Start it in the oven at a high temperature to get browning on the outside, then lower the heat to cook evenly throughout. There is a fat cap that you can trim, but it’s best to leave it on to keep in the juiciness. Prime rib roast is best at temperatures no higher than medium on the inside, but the outsides are usually well-done.
Simple salt and pepper seasoning is usually sufficient for prime rib, but it is possible to do a dry rub or brine with herbs and spices (think garlic) to make a delicious crust. It also pairs well with many sides, such as vegetables. An au jus sauce made from the vegetable juices and the drippings of the meat makes a great complement to the beef’s juicy flavor.
Grain fed beef typically has better marbling and therefore a richer, fattier flavor. Grass fed beef is usually less fatty but people (my biased self-included!) believe it to be tenderer and have more of a complex flavor profile. At Pasture to Fork, we raise all our cattle 100% grass-fed, not only because it’s better for them, but because it’s better for you as well.