Prime rib terminology - why not?

landarc said:

That is a nice score. Tis the season for beef ribs other people waste :biggrin1:

Another little fact about Rib roasts in general and Prime Rib in specific.

Ribs 6-9 are referred to as the large end, ribs 10-12 are referred to as the small end. The closer to the large end you are, the more deckle and less rib-eye muscle you get. The closer to the small, the less deckle and larger rib-eye muscle you get. Ribs 11 and 12 will rarely have any deckle at all. So, if you like that fatty flap of meat on a Prime Rib, you want large end, if you want the lean part, then small end.

For a real treat...buy the standing rib roast, from rib 5 to rib 13. That would be nine bones. Find yourself a large-ish rotisserie or Santa Maria grill and roast the entire thing. It should take 2 to 3 hours over a medium fire kicking off 275F to 280F at the meat. Nothing but a Santa Maria type rub. You will be eating a true 1920 to 1940 Santa Maria BBQ.

Click to expand...

landarc said:

Next little fact about Prime Rib, and this one is a favorite of mine. The flap that one finds on Prime Rib, the meat that covered the plate and short ribs and the point on a brisket are all off of a muscle group called the deckle (colloquially). The meat shares a similar character that it is all very fatty, coarsely textured and rich in blood. When cooked long enough, or when nearly raw, it is melting tender. If you can find a butcher that will sell you the plate and short ribs uncut, with the meat still attached, you have the same meat as on a point of a brisket, but, on bones. Cook it until it jiggles, and it will be one of the best meals you ever ate.

Click to expand...