#prime-rib

#prime-rib

There's a certain comfort in the predictability of holiday food. Thanksgiving is designated for turkey, stuffing, cranberry sauce, and green bean casserole. Easter is lamb and ham, with spring vegetables like asparagus and green beans making their entrance. Summer occasions like July Fourth summon burgers, hot dogs, potato salad, and corn. However, Christmas is, ironically for all the lights, in a bit of a gray area.

If you've printed out a recipe for some slow-roasted prime rib roast, here's the most important "secret" you need to know to get the most satisfying bite: pick the right cut of meat. Not everything that the butcher hands you when you ask for a "cut I can make prime rib with" is the best. Instead, be specific. Ask for bone-in with the rib cap left intact.

"801 Chophouse has the best prime rib I've ever had," gushed one Reddit user. "I'm really picky on steak and any meat, and it was amazing."

It's the centerpiece that all other cuts of meat look up to and ultimately aspire to be. When you see it on a restaurant menu - especially if it's a tableside presentation - you know you're in for an absolute treat. So what if you're ready to tackle the ultimate red meat cooking challenge and make a prime rib at home?

It's essentially three steaks together that haven't been separated. You might call it a prime rib roast at that point. They have even offered a 160 ounce extreme cut before. That's too much steak for the average person, so if you want something more manageable yet still intense, you may want to try ordering a tomahawk steak at your local Texas Roadhouse.

"I learned many years ago that preparing a [prime rib] chef style (...) is the best way to prepare and serve the king of roasts," Waldron tells us.