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Roast Turkey to a prime grade standing rib roast, but these days all rib roasts (and some rib steaks) are called prime rib regardless of the USDA grade it received. The rib roast cut is usually so good that it doesn’t need much seasoning. The ingredients I use are simple: a standing rib roast, salt, and pepper.

Hmmm, now you need a standing rib roast (also known as prime rib even if the beef isn’t prime quality). The term “standing” means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast. My preference is for the standing variety because the bones provide additional flavoring to the roast. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. Each rib feeds about two people, so if you have a party of eight, buy and cook a four rib roast. The rib roast closest to the loin is more tender than the rib roast nearest the chuck. This end is referred to as the small end rib roast or loin rib roast or sirloin tip roast. The chuck end of the rib roast is bigger and tougher and is sometimes referred to as a half standing rib roast or large end rib roast.

The low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but you will probably result in well-done on the outside of the roast that gradually results in a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200?F will result in almost all the meat ending at medium-rare. Set your thermometer for 130?F for a medium-rare roast (125?F for rare; 145?F for medium; any higher and it’s overdone – you might as well be serving a cheaper piece of beef). When the roast is done (about 45 minutes per pound up to about 5 pounds – anything larger takes roughly 4 to 5 hours), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least twenty minutes. This is a good time to make a jus from the drippings of the roast.

Cutting: One simple word often serves as an excellent guide to what you want your butcher to do to your piece of beef: nothing. Once it is trimmed slightly of the thick outside layer of fat and the long rib bones sawn to a manageable length, that’s it. Finis. Over. Don’t let your butcher touch those chine or “feather” bones. Leave that cap alone. Don’t even think about cutting into the meat to remove excess fat, and especially don’t cut off the rib bones unless it’s steak you really want. You want a layer of fat about 1/2 an inch thick on the outside of the meat, and the rib bones protruding about 1/2 inch from the main “eye” muscle. The point is for as little porous tissue (soft muscle meat) to be exposed when you actually cook the roast. We’ll cover more on that topic later. A properly trimmed roast looks like this.

The following things must happen in order for a piece of beef to age properly. One, bacterial action takes place inside the meat that breaks down some of the tissues for greater tenderness. Two, moisture weight loss must occur, at least 10% of pre-hanging weight and preferably 15% to 18%. Three, a dry, hard, blackened crust should become visible on the exposed surfaces of the meat. Some dry white growth on the blackened surfaces is normal and safe. Occasionally you can get some other interesting colors, which can be more of a cause for worry, especially if the growth is wet, slimy or accompanied by a foul odor. That isn’t aging, that’s rotting. If this happens to your beef, you need to slice off the affected portions, bleach-clean your meat locker and start over. Sometimes you end up pitching the entire expensive side of beef in the trash, which is a painful proposition and the reason why most people let professionals handle the aging process for them.

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