Prime Rib Reigns as King of the Table

By: Jack Gridley | VP of Meat & Seafood
On: November 21, 2015

Most historians agree that it was during the time of the Industrial Revolution that the Standing Rib Roast became popular. Known in the U.K. and Ireland as the Sunday Roast, it was traditionally served on Sunday after church.

The roast was called a Standing Rib Roast because it was cut from the rib section of the animal and could be roasted by standing it on its ribs with the meat never touching the cooking surface. In the early years of the 19th century, chefs started to refer to the roast as Prime Rib Roast because it was cut from the prime section, or best section, of the rib. This term was given with no reference to the U.S.D.A. grade of the meat or the amount of marbling, the stuff that makes it so flavorful. It was not until 1924 that the federal government put in place a system for grading beef based on internal marbling. Warning: Do not confuse Prime Rib with U.S.D.A. Prime Beef — the prime rib refers to the location from where the meat is cut, not the graded quality of the beef. The grades refer to the amount of fat marbling in the muscle of the meat.

The highest grade given is U.S.D.A Prime. Less than 2% of all beef graded will receive this honor! Prime grade beef must contain no less than 8% of intramuscular fat ... it’s no wonder it tastes so good!

U.S.D.A. Choice grade is the next grade but it is a very wide spectrum, so one eating experience may be good because it came from the top end but the next could come from the bottom of the spec. You don’t even want to know about the other grades!

Our DLM Standing Rib Roast or Prime Rib will be from U.S.D.A. Prime Grade cattle, raised without antibiotics or added hormones … ever! When selecting the proper size roast, figure 1 lb per person including the bone. Ask your butcher to “cradle” the roast for you. This is where we cut the rib bones away from the ribeye and then tie them back on. That way, you get the flavor of cooking with the bone and then can just cut the strings and you have a beautiful boneless roast to slice.

Cover the outside of the roast with olive oil and then put on a generous coat of DLM Grilling & Seasoning Rub. When grilling a burger and you overcook it, all you did was ruin a burger. Mess up the holiday roast and you just ruined an occasion! Now that I have instilled memories in your mind of Chevy Chase as Clark Griswold in the movie National Lampoon’s Christmas Vacation and the overcooked Christmas dinner, you can relax. You’ve got this!