Black Angus Prime Rib (USA)
Bone-in prime rib, cooked to perfection.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Beefbar Milano
Roasting large cuts of meat, like prime rib, has roots in European traditions, particularly the English 'roast beef'. American prime rib developed with access to high-quality beef, particularly Black Angus, and evolved into a celebratory dish. The bone-in aspect is a nod to traditional methods and enhances flavor.
Black Angus Prime Rib is often a centerpiece dish for special occasions, celebrations, and holidays, particularly in American culture. It symbolizes abundance, generosity, and a celebratory spirit.
Celebratory Meal
Prime rib is frequently served during Christmas, Thanksgiving, and other significant holidays. It's seen as a special, indulgent meal to share with family and friends.
Symbol of Affluence
Due to the cost and quality of the beef, prime rib can be seen as a symbol of affluence and good fortune. Serving it signifies a willingness to provide the best for guests.
Restaurant Staple
Prime rib is a popular menu item in many steakhouses and upscale restaurants across the USA. It represents a classic American fine dining experience.
The dominant flavors of Black Angus prime rib are rich, beefy, and savory, enhanced by the cooking process and any seasonings used. The bone-in cut imparts additional depth and succulence.
The flavor profile is defined by the inherent qualities of the Black Angus beef: well-marbled, tender, and intensely beefy. A perfectly cooked prime rib boasts a deeply browned, flavorful crust achieved through high-heat searing. Seasonings like salt, pepper, garlic, and herbs (such as rosemary and thyme) amplify the natural flavors. The rendering of fat from the marbling during roasting contributes to a melt-in-your-mouth texture and further enriches the overall taste. The bone adds a savory richness.
Selecting the Cut
Choose a well-marbled Black Angus prime rib roast with good fat distribution. The fat contributes significantly to the flavor and tenderness. Look for a roast with a thick fat cap.
Temperature Control
Use a meat thermometer to monitor the internal temperature throughout the cooking process. Aim for 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium, and 140-145°F for medium-well. Remember that the temperature will continue to rise slightly during resting.
Proper Resting
Allow the prime rib to rest for at least 30 minutes, or even up to an hour, before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Tent it loosely with foil to keep it warm.
Searing Technique
Searing the prime rib at high heat at the beginning or end of the cooking process creates a flavorful crust. Ensure the oven is preheated to a high temperature or use a broiler for a short period.
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