Rib-eye, sometimes called Scottish tenderloin or rib eye, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which runs along the spine and doesn’t overwork, giving it a nice, tender texture.
What really sets it apart, however, is all the wonderful marbled fat that runs through the meat (including an “eye” of fat in the middle, hence the steak’s name), which, when cooked, melts and blends into the steak. This gives an extra beefy flavor and a juicy, moist, tender texture.
A prime rib can come from the sixth through twelfth ribs, and the end it comes from should dictate how it is cooked. The center cut is the most common (and is often what you’ll find when you buy a prime rib in a supermarket). It contains some of the fat cap and a good amount of marbling. Then we have the two ends: the short loin and the chuck. The short loin end contains little or no fat and less marbling, which is more suitable for people who prefer a less fatty meat. The chuck end, on the other hand, is more marbled and has most of the cap. To get the most flavour from a prime rib, ask your butcher for steaks cut from the chuck end.
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