Now, you know what prime rib is but did you know that that the rib cut includes cuts like the Rib Roast, the Rib eye Steak and the back ribs and is the least tender of all the other sections.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

1. Always look at the date the
   prime rib was packaged. This is
   an indicator as to how long it has been sitting around in
   the store. Look at the color of the prime rib; it should have
   a bright red color and no dry or brown edges. Check for
   any damage to the packaging and wrapping.

2. Buying prime rib that has been injected with flavorings is
   also a very bad idea. Many people believe that this
   process will ensure that their prime rib is flavorful and
   juicy but that is not the case. Usually the flavorings will
   cause the meat to break down and become mushy. This
   can produce a tougher prime rib.

3. Several people also search out prime rib that has been tenderized by the butcher, but once again that is another
   error. When the butcher tenderizers the prime rib or any
   beef he beats and pierces the meat. Any piercing allows
   the natural juices and flavorings to escape. This will not
   only leave your meat un-flavorful but it will also be tough.

4. Next is how the prime rib is aged. The best method of
   drying your prime rib is dry aged. . Dry aging is when the
   meat is taken from the bag that it arrives in to the butcher
   and is hung in a cooler for a certain amount of time to dry
   out. This method allows for the meat to shrink naturally.
   Most meat you find in your supermarket has been cut
   beside the slaughter house, wrapped in plastic and has
   aged on the way to the store in a Styrofoam packaging and plastic. This is for sure not the way to get a great tasting
   prime rib. You can talk with the butcher at your
   supermarket and ask him about the aging process used if
   he knows. If not and you desire the best prime rib around,
   then you should go directly to a butcher shop and talk with them.

5. Not only should your prime rib be bright red but it should
   have some fat. This is called marbling. The fat should be
   in thin lines and distributed evenly throughout the prime
   rib. The marbling will give your prime rib more flavor.

6. You also want to buy prime rib that is cut close to the bone
   or with the bone still intact as much of the flavoring also
   comes from the bone marrow.

With these few tips you should know how to make sure you are buying the best prime rib.

Hans is author of Steaks, Seafood and Barbeque Recipes at Steaks-Guide.com

Article Source: EzineArticles.com

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