Rib of Beef

What is the rib of beef?

The main muscle of the beef rib cage is the longest back muscle, or rib eye, located high on the back of the cow. Because this muscle doesn't get much exercise, it produces some of the most tender meat. It also produces excellent marbling, giving the meat moisture and flavor.

The cut in the rib section of the cow was the most recognizable part of a case, with those pearly ribs peeking out from behind rows of fatty plates.

How to prepare and roast beef?

Prime rib cuts offer some of the most tender, flavorful and desirable steaks and roasts.

A great way to prepare a classic rib roast is to strip away the outer fat layer, trim the outer muscle, then replace the fat layer and tie it on with string. The ribs and this external fat contribute to the flavor and moisture that make them ideal for a prime rib roast.

➊ Season the rib of beef with cracked pepper and sea salt or your choice of seasoning. Press onto fat and meat for an even coating.

➋ Roast for 20 minutes at 220C/fan 200C/gas 7, then turn the oven down to 160C/fan 140C/gas 3.

➌ Cook for 20 minutes per 450g for medium/15 minutes per 450g for rare. Rest the meat for 15-30 minutes in a warm place.

➍ Slice the meat neatly away from the bone. Cut the meat away from in between the bones or separate the bones and serve as they are.

➎ Slice the joint and serve.

Tip: Resting the meat will make it more tender and juicy as it allows the juices to reabsorb evenly after cooking. Place the joint on a warm plate and cover loosely. Allow to rest for 15-30 minutes before carving.

Explore more rib of beef recipe→Grandmother's Prime Steak

The original cut is very tender because it is highly marbled. These cuts are also rich and flavorful, with a distinctive and satisfying beefy flavor.

How to Store Beef Primal Rib Cuts?

Place uncooked beef cuts in the freezer in butcher paper or in the original supermarket packaging (also known as "gas packaging" to preserve the carbon dioxide content of the meat). You can freeze uncooked beef for up to a year, but make sure it is packaged tightly in a sealed container or freezer paper and labeled with the date.

Please use the cooked beef ribs as soon as possible, otherwise it will affect the taste of consumption.