"According to Memphis BBQ Company's Melissa Cookston, the first thing you want to do when looking for a piece of prime rib is to "start with the grade." Most beef sold in the U.S. is labeled with a grade given to it by the United States Department of Agriculture. The USDA scores meat based on source, uniformity, and marbling."
""Really, you only want to purchase Choice grade or Prime grade," Cookston continues. "The Select grade will be too lean, and even if it's on sale, you won't enjoy it as prime rib." Prime always represents the highest quality of any cut, but when cooking prime rib especially, it's a risk to buy anything lower."
Prime rib is a special dish worthy of careful preparation and selection. The foundation of an excellent prime rib starts not in the kitchen but at the grocery store. Understanding what to look for when selecting meat is crucial for achieving a tender, flavorful result. USDA grading is the first consideration when choosing prime rib. The USDA grades beef based on source, uniformity, and marbling, ranking it from Prime to Choice to Select. For prime rib specifically, only Prime or Choice grades should be purchased, as Select grade meat is too lean and will not deliver the desired quality and enjoyment.
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