up as it roasts Q: Does “prime rib” have anything to do with Prime grade beef? Glad you asked The answer is no The term “prime rib” has existed longer than the USDA’s beef grading system, which classifies beef according to its potential tenderness and juiciness into various grades The roast is called prime rib because it’s what many butchers and consumers traditionally considered the best part of the cow After the USDA began using its labeling system with the label “Prime” denoting the highest quality, things became a little confusing It’s possible to buy a prime rib that is also Prime grade, but it doesn’t necessarily have to be so My local Whole Foods sells Choice grade prime rib, for example, while the discount supermarket around the corner also carries Select grade prime rib Q: What’s a good size roast to buy? Generally, you want to aim for about a pound of bone-in prime rib per person, more if you have a hungry clan A full seven-rib prime rib is a massive hunk of meat, between 20 to 30 pounds That’s too big to fit into my oven, which is why I, like most people, buy my prime rib in three- or fourrib sections These sections have different names, depending on where they are cut from: • The Chuck End: Ribs through 9, from closer to the cow’s shoulder (aka the chuck); referred to variously as the “chuck end,” “blade end,” or “second cut.” It’s got more separate musculature and more large hunks of fat than the loin end Personally, I prefer this end, because I like to eat the fat in a well-roasted piece of beef • The Loin End: Ribs 10 through 12, taken from farther back and also known as the “small end” or “first cut.” It’s got a larger central eye of meat and less fat Depending on what part of the country you live in, your butcher may refer to these cuts as different things, but any butcher should know which ribs are which, so ask for a roast with “ribs through 9” or “10 through 12,” and you should be fine COOKING TIME Q: I’ve got my beef, so now can I just follow a timing chart to know when it’s cooked? No, no, no! Do yourself a favor and throw out every roasting timing chart you have The only reliable way—I repeat, the only reliable way—to tell when your beef is done is to use an accurate thermometer, like the Thermapen from ThermoWorks No matter what cooking method or oven temperature you use, as long as the center of your meat never goes above the right temperature, you’ll be guaranteed the right results Check out the sidebar here for a chart on what to aim for SERVING A PICKY CROWD Q: My dainty aunt likes her meat rare, but my ... than the loin end Personally, I prefer this end, because I like to eat the fat in a well-roasted piece of beef • The Loin End: Ribs 10 through 12, taken from farther back and also known as the “small end” or “first cut.” It’s... only reliable way—I repeat, the only reliable way—to tell when your beef is done is to use an accurate thermometer, like the Thermapen from ThermoWorks No matter what cooking method or oven temperature... part of the country you live in, your butcher may refer to these cuts as different things, but any butcher should know which ribs are which, so ask for a roast with “ribs through 9” or “10 through