Preparation info
  • Makes


    Main-Course Servings with Leftovers
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Arguably the best piece of meat for roasting, the prime rib contains 7 ribs, 6 through 12. When you buy the roast, the butcher will probably try to sell you the ribs from the shoulder end, which are fattier and less presentable than those from the loin end. Insist on ribs from the loin end, and count on one rib for every two people—a 3-rib roast serves six nicely—which may yield some leftovers. Have the butcher remove the chine bone to make the roast easier to carve. For more drama and more