...it all comes from the circled region. Cooking and butchering methods will ultimately define what you will name your cut of beef.
The Inn at West View Farm was asked to make "prime rib" for a large party. What I really made I guess should be called a "ribeye roast". I'm rarely called upon to cook large pieces of meat (usually work in single serving mode) so I thought this would be a fun topic to document.
Seasoned with a Salt, Black Pepper and Garlic (use more than you think). Allowed the meat to sit at room temperature for 2 hours. It was a wicked cold day in Vermont on that day so the kitchen was colder than usual. After a couple hours, the internal temperature had only risen to 42F. I used an Ikea timer/temperature device and a Cooper digital instant read thermometer. I bought the Ikea device as a timer but the thermometer proved to be very accurate.
Oven was pre-heated to 450F. Roasts were placed in the oven for 1/2 an hour at that temperature. The temperature was then reduced to 325F for the remainder of the cooking time. 123F was set as the desired internal cooking temperature. Each slab of meat weighed in at 17 pounds.
Removed from the oven after 3 hours and covered in foil. Internal temperature rose about 10 degrees.
I planned on the roasts to remain hot while resting but the party assembled later than scheduled so I had to reheat the roast in the oven. Using the thermometer and a 250F oven I maintained an internal temperature of 130F.
The end product came out as I had hoped. Sadly, there wasn't any time to take pictures while slicing and plating for the party so....
...the next day, I had promised my son that we would eat "Prime Rib" for dinner so I warmed the above piece in a 300F oven for an hour.
The reheat yielded a very fine product. The edges were slightly more brown than the day before.
In the end, this is a very simple preparation method. Timing and temperature regulation are the keys to success. Serving is simply a matter of slicing an plating.
Posted 2 minutes ago by Raymond Chen