I just bought a beef rib eye roast. Is that the same as prime rib? And, how do I cook it?

When I bought it, the clerk said it was the same as prime rib. I love prime rib but I need someone to tell me how to cook it. Anyone out there know? Thanx!!
It is 3.23 lbs., and is boneless.

Yes, it is the same cut. To get rib eye steaks you would just cut the roast into slices between the bones.

Don’t underestimate the importance of using a meat thermometer with this cut of meat.

Couple of recipes here:

http://www.thatsmyhome.com/cattlemans/

Sample:
"Cracked Black Pepper Prime Rib Roast

1 boneless rib roast (6 to 8 pounds)
1 tsp. cracked black pepper
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves

Preheat oven to 350°F.

Combine garlic, thyme leaves and black pepper. Press evenly into surface of prime rib beef roast.

Place prime rib beef roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.

Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.

Tent loosely with foil and let stand 15 minutes prior to carving."

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Posted by admin - August 1, 2015 at 1:15 pm

Categories: Prime Beef   Tags:

Assuming that you eat beef…?

… Prime cuts of beef ( like ribsteak, sirloin, t-bone etc) "once a month or more", and that you eat VEAL a few times a year (approx. 2-4 times a year)…

Why dont you consume VEAL more often?

I like veal but I prefer the heavier flavor of beef. With beef it will stand alone but with veal you need a breading or a sauce to complete the taste. It is also not easy to find good veal in a grocery store, most of the truly good veal goes to restaurants.

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Posted by admin - July 31, 2015 at 12:25 pm

Categories: Prime Veal   Tags:

Kansas City Steak (6) 10-oz USDA Prime Rib-Eye Steaks

Shop QVC now: http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.m101981.cm_scid.PROM

Discover taste and quality beyond compare in every bite of these juicy USDA prime rib-eye steaks from the Kansas City Steak Company. Marbled for unmatched tenderness and flavor.

Duration : 0:2:39

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Posted by admin - July 30, 2015 at 12:13 pm

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Chef Brett McKee Carmelized Brussels Sprouts

http://www.oaksteakhouserestaurant.com
8437224220

Chef Brett McKee Carmelized Brussels Sprouts

Duration : 0:2:43

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Posted by admin - July 29, 2015 at 11:51 am

Categories: Prime Veal   Tags: , , , ,

Beef Ribs

Beef Ribs and Roasted Potatoes.

MAKE SURE YOU WATCH IN “HIGH QUALITY”…ITS DIRECTLY BELOW THE VIDEO.

Duration : 0:10:27

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Posted by admin - July 28, 2015 at 11:25 am

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What’s the difference between Beef Tenderloin and Prime Rib?

Or are they the same thing?
If they are different, is it best to use a different method of cooking for each one?

The Tenderloins are located on either side of the spine and are different cut of meat than the rib. The rib roast or "prime rib is between ribs 6-12. The Tenderloins are located further back on the cow. If you slice a "prime rib" you will get "ribeye" steaks. These steaks tend to have a higher fat content and are considered the mos flavorful of steaks. When you slice the Tenderloin you end up with "Filet Mignon" which is a much leaner and more tender cut of meat.

Both Tenderloin and prime rib are Delicious when roasted whole. they can both be cut in to steaks and are best grilled when in steak form.

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Posted by admin - July 27, 2015 at 11:15 am

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Solar Cooking – Meat Loaf and Navy Beans

Cooking another solar meal. 1.5 lbs ground chuck, 1 pkg of onion soup, 1 tube of crackers, 2 eggs, salt, pepper . 1 cup of white beans presoaked.

Duration : 0:0:53

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Posted by admin - July 26, 2015 at 10:48 am

Categories: Cooking Quality Meats   Tags: , , , ,

What is a good quality drum set?

The price range is 1,000 dollars and under. I’m looking for something that will last me a long time. Are pork pie’s good?

Pearl is the best drums…price ranges vary depending on the type of set, but def a great choice!

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Posted by admin - July 25, 2015 at 10:26 am

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Air Rifle Hunting, Part 2, Skinning, Cleaning and Cooking a Rabbit, 27 oct 2010

This is the second film of a two part series on how to skin, clean and cook a rabbit. This is just one simple why of cooking a rabbit that i thought up one day, but i’m sure that there are so many other things you can do with the meat.

Duration : 0:7:53

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Posted by admin - July 24, 2015 at 9:44 am

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Chilli Pork Spare Ribs Part 1 – Ken Hom – BBC

Part one of two. Chef Ken Hom shows how to cook Chilli Pork Spare Ribs. Great clip from BBC show Ken Hom’s Cookery. Watch more high quality videos on the new BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide

Duration : 0:3:22

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Posted by admin - July 23, 2015 at 9:34 am

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