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Prime Rib CertificatePrime Rib Certificates

Corporate Prime Rib Gift Certificates for your business, employee appreciation or for your customers as customer giveaways during the holidays; Christmas, Thanksgiving, Easter and Halloween. Prime rib is the culinary king of beef roasts. It is a great alternative to the holiday ham or turkey. Give your corporate gift recipients the choice of prime rib by ordering one of our gift certificates that offer the option of prime rib. Get gift certificates for your business, call 1-800-288-8671.

What Is Prime Rib?

Prime rib is type of roast beef which is made from primal cut near the rib. This area contains the most tender and flavorful sections of the meat. This is what designates the “prime” rib as the highest quality of beef roast. It is usually prepared with the bone in and served with the natural juices in a simple pan.

Marbling of the fat in the meat is what delivers the unmatched rich flavor of the prime rib. In fact the visible marbling is one of the key qualities looked for when grading meat.  In fact restaurants that offer prime rib must use beef roasts that have been graded as prime by the USDA.

How To Prepare Prime Rib

Medium rare roasting is the traditional way of preparing prime rib. There are a number of techniques used in kitchens across the country. All with their own regional variants and flair for heat source and spices that might be added.

Generally speaking the highest point in heat during the cooking of prime rib happens right in the beginning. A quick hard searing of the meat helps seal in some of the juices and maintains that rich flavor. Other prime rib lovers choose to slow roast their prime rib. This still involves searing the meat, but it is seared at the end of the cooking process.

Preparing your prime rib with the bone in generally leads to more moisture and better flavor. Roasting with bone in also provides a natural roasting rack using the ribs to hold up the meat. With that said it is still more than possible to prepare a perfect boneless prime rib that wows your friends and family.

Prime Rib Prep Tips

French Cut Prime Rib – If you want a visually impressive prime rib roast you might choose to take this optional step. When you are at your store you can ask your butcher to scrape the fat, meat, and cartilage away from the exposed sections of bone. This is meant to give people the ability to take a section and eat it without soiling their fingers.

How many pounds do I need? – It really depends on how many are attending your dinner and if you want everyone to get rib bones. Generally speaking you want to plan about a pound per person. Single bone roasts will feed two adults. If you have a gathering of 8-10 people you may considering getting a 4 bone prime rib roast. If you want everyone to be able to get a prime rib bone you will need to consider cooking an extra rack for your gatherings.

Give It The Smoking Grill – You can add a level of flavor to your prime rib that most won’t think of. You can burn some hardwood to add flavor and richness. Woods that add extra dimensions of flavor include oak, cherry, and hickory.  To add that flavor to your prime rib soak your wood chips for 30 minutes. Drain them and toss them directly on your coals. You can also pace them in the smoker box on your grill, if you have one.

Precisely Prepared – All meat tastes better when cooked to the right temperature. One of the most common ways that meat gets ruined in home cooking is over cooking. While you don’t want to risk serving undercooked meat to your guests, you also don’t want to chop up some charcoal prime rib.

To get this right you will need to invest in an instant read meat thermometer. You need to know the exact temperature of your meat while it cooks. If you want a rare prime rib you should aim for the center of the meat to ready 120° to 125°F. Medium rare should be cooked another 10 degrees hotter, but care should be taken not to exceed that temperature. Meat continues to cook after it has been removed from the oven and it runs the risk of drying out and the meat fibers shrinking if it is overcooked.

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