Choosing the ribs for Prime Rib

My name is Errol from Sydney Australia. Which end of the beef ribs is best for Prime Rib and why. My recollection is that it is the rear/Chuck/larger/fattier end - but why ?

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Comments

dancurren

@Errol_300940, many consider the 'chuck end' of the rib riast,which cows from the front of the quarter - not the rear - to be the best for a standing Rib Roast (aka Prome Rib). This is really a matter of preference though and there is no right answer.

TThe reason for the chuck end is this is where the spinal is dosri muscle, otherwise known as the rib cap, is the thickest. Many consider this to be a very flavourful muscle yet remains tender enough to be eaten as a steak.

Brandon_Byrd_40557

ChefSteps covered this in their prime rib primer. Grant talks about cut selection about a minute into the video:

https://www.youtube.com/watch?v=2fLP-DyM57g&t=63s

tshewman

The reason for the chuck end and not the rear is because of the extra connective tissue from what some refer to as the Deckle. Because of the considerable amount of connective tissue, (read-the amount of) this takes much longer to break down than the other segments. So there are time considerations if cooking the more caudal portions.