Prime Rib is the most famous of the “classy holiday roasts” and getting a supply of the very best is no easy matter. Don’t be fooled by the name “prime rib.” It’s a term to indicate this particular cut of beef coming from the 6th through 12th rib. For true Prime Rib, look for this classic roast that is from meat that is graded U.S.D.A. Prime.

At DLM, we start the selection process by looking for cattle that have been raised naturally, without the use of antibiotics or growth hormones, ever! From these cattle we select only those that have received the U.S.D.A. Prime grade. Less than 2% of all cattle receive this top grade. The meat will have a creamy white fat, firm texture with fine marbling dispersed throughout the eye of the meat, and a light, cherry-red coloring. The marbled fat melts evenly when cooked, leaving the meat juicy and tender. U.S.D.A. Prime Standing Rib Roast truly is something to celebrate.

PREP & PRO TIPS

Butcher’s tip of the day: Have your butcher leave a layer of fat on top of the meat to protect it while cooking (it also adds tremendous flavor). Ask for it “cradled” so you can roast it with the bones acting as your rack and a simple cut of the strings will leave you with a boneless roast to carve (as well as those wonderful bones to nibble on)! Cover the outside of the roast with olive oil and then coat generously with DLM Grilling & Seasoning Rub. Use a good meat thermometer and pull at 120°F and let rest for 20 minutes before carving.