Raising our own beef has taught us how few specialty cuts one actually gets from an animal. We’ve learned the anatomy, and where each cut comes from. For instance if we want tenderloin, we need to give up Porterhouse steaks, and other choices are made all the way from sub-primal cuts to the final portioned cuts. We are always trying to produce beef that is lean, but with marbling, a fine balance. Our animals are ranging their whole lives, which helps keep them lean, but they need to have enough good quality feed and browse to keep their weights up without reducing the marbling.
When you have a side of beef in the freezer, you are more mindful of what you eat, as a specialty cut is exactly that, special! These are the cuts that are from the least used muscles. They are fabulous from more mature animals, as they become more flavourful as the animal itself ages. Because of the small portion of these cuts when compared to the “lesser” cuts, they do tend to be saved for special occasions.
When cooking these treats, we want to be sure they are as tasty as possible, so need to follow tried and true methods. Regardless of the weight of the prime rib roast, this recipe works. We’ve used it for 3 rib, 4 rib and full racks: as well as roasts from 200 lb sides to 250 lb sides. It always works. Be sure you know how you want your roast done before you start. I usually cook medium-rare, as it gives a bit of everything for a group. The photos are from a small 4 rib roast, enough for 4 servings. As well, this was cut from a smaller than usual side, producing a smaller roast. I would suggest that you count on 1 lb per 1⅓ servings when purchasing a roast. Continue reading