I don’t think I’ll get a lot of sympathy if I start to complain that as part of my quest I had to spend a portion of my day trying to find some Prime Rib. That’s kind of a first world problem. Nonetheless, that was my dilemma today. It’s not as easy as you would think – at least on a Thursday. It’s not the menu fixture it once was. I had to really look at some menus online and hunt for it. In the end, I found some at the 99 Restaurant and it ended up being pretty good. But it wasn’t easy.
Prime Rib is simply roast beef, although it’s a bit more than that. When I hear of roast beef, I think of the rump roast that my Mom would cook almost every Sunday night when my grandmother and uncles would join us for Sunday dinner. If you look at the chart below, the rump roast (which is a round roast) comes from the hindquarters (hence the rump name). A Prime Rib is, oddly enough, cut from the rib section of the steer and is specifically the section of the ribs that go from rib six through rib twelve (the other ribs are used for short ribs and more). To be considered Prime meat by the USDA, the beef must have abundant marbling (fat within the beef) and must come from a cow under 42 months of age. However, the term Prime Rib predates the USDA’s beef-grading system and doesn’t necessarily mean the same. So technically you could have Prime Rib that is not Prime Beef. When I have told Lola about cuts of beef before, it tends to confuse her and she needs a visual aid. Because of that, we actually have magnets on our fridge with the cuts of beef listed on them (although it’s not quite as in depth as the chart here). But, if someone happens to gift us with an unbutchered side of beef, we’ll be ready to carve that sucker up.