It’s National Prime Rib Day!

This April 27, on National Prime Rib Day, mask up and head out to your favorite steakhouse. Also known as “standing rib roast,” prime rib is a tender, flavorful cut of roast from the rib section of the steer – just one of the eight prime cuts of beef. While it can be traditionally paired with potatoes, stuffing, and vegetables to make a “Sunday Roast,” there are many unique flavors and recipes to cook up prime rib with. It’s a juicy celebration and one that all meat eaters can get excited about!

Though the history of where and how prime rib was first cooked up is a little murky, it is known that by the time of the Industrial Revolution, it was emerging in Australia, the United States, the UK, and Canada. Prime rib is a cut of the ribs of the cow, typically between the 6th and 12th rib, and is considered one of the most classic and delicious cuts of beef.

In the UK particularly, prime rib took off in the late 1800s as families made it the centerpiece of their “Sunday Roast.” This popular dinner practice put prime rib in the center of the dinner table, though it was more commonly known as “standing rib roast” due to the fact that it was cooked upright. Sunday Roast was commonly served up with mashed potatoes, stuffing, Yorkshire pudding, and vegetables. Today, this is still known as a very traditional way to prepare prime rib and is definitely well-loved by meat-eaters.

Some restaurants have dedicated their identity to the iconic cut of meat and are known worldwide for their mastery in cooking it. For example, the House of Prime Rib in San Francisco, CA ages their corn-fed beef for three weeks before cooking it. Peter Luger in New York City has been serving up delectable prime rib since 1887, and Taylor’s Steakhouse in Los Angeles is also well-known for its prime rib. Even some national chains, like Lawry’s Prime Rib, have achieved great fame for their culinary artistry with the meat cut!

Chances are, you’ve had prime rib at Christmas or during the holidays, on your birthday, or to celebrate some other anniversary or big event. Prime rib remains a traditional holiday and special event food, as it doesn’t come cheap these days and is one of the juiciest and most tender cuts of meat. Historically, people have always loved to treat themselves to the flavorful dish – whether it’s in the form of a Sunday Roast to bring the family together, a birthday celebration, or the showstopper of a Christmas feast!

• Did you know…?
  In 1942, The first prime rib made its way to Las Vegas in 1942, at The Last Frontier restaurant for only $1.50!
• Prime rib roast is also referred to as “standing roast” due to the fact that it is actually roasted upright.
• A 6oz prime rib is 42g protein, 0 carbs, 36g fat, and a whopping 500 calories overall!
• Much of the tenderness, juiciness, and flavor that makes the cut of meat so famous comes from the generous amount of marbled fat in the cut.
• A standard prime rib cut is from the 6th through 12th ribs of the cow.
• If you’re buying prime rib, chefs will advise you to ask the butcher to leave the fat cap on the prime rib – it’s responsible for much of the flavor!

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Photo Credit:  Brent Hofacker / Shutterstock.com