There's nothing quite like serving a perfectly cooked seven-rib standing rib roast to a large room full of guests. It's an extravagant gesture, but the cost and the time are well worth the smiles and compliments. How does one prepare a rib roast properly? It's easy once we understand how to cook large uniform pieces of meat, so let's start by taking a quick look at the cow. American beef is sectioned into eight primal cuts. The shoulder cut, called the chuck, includes the first five ribs. The rest of the ribs, six to 12, are actually called the rib. It is the muscles sitting on top of these seven ribs that make up the meat of a rib roast.
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