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Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib Knowing how to cook prime rib requires the understanding of only a few preparation steps and watching the temperature of the prime rib closely as it cooks.

When roasting beef it is important to select the proper cut of roast beef to produce moist and tender meat when the roast beef is cooked to the desired doneness. Using the proper beef cooking times and temperatures is critical to the end results.

Oven Roasts An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. The best oven roasts are from the tender cuts of the loin and rib primals.

General Tips for Carving Beef | Steps for Carving a Prime Rib Roast Beef that is roasted should rest for 10 to 15 minutes after it is removed from the oven so that the natural juices are allowed to settle.

Ribs Lamb ribs that will be grilled or barbecued are cut from the breast primal. The rib primal is reserved for tender rib chops and rib roasts.

Ribs The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal.

The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.

Oven Roasts A cut of lamb suitable for oven roasting is usually a minimum of 2 inches thick. If not overcooked, the dry heat of oven roasting enhances the flavor and tenderness of the lamb.

Roasting a rack of lamb is an impressive entrée to prepare for Easter or any special occasion. Roasted Rack of Lamb will be the main attraction on any dinner table. Use the appropriate lamb cooking times for proper doneness, and you will have a spectacular feast for any special dinner.

Pork Roasts Generally a larger cut that is used to serve several people. Roasts can range in size from as small as 2 lbs. up to 20 lbs. or more. They are available from almost all the primal cuts and vary in tenderness and leanness, depending on the cut they are taken from.

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should be cooked.

Selecting Cuts | Inspection and Grading | Look and Feel | Quantity to Buy Selecting Cuts A successful outcome in cooking lamb depends on matching the recipe or cooking method with an appropriate cut of lamb.

USDA Mandatory Inspection | USDA Optional Grading | Religious Restrictions USDA Mandatory Inspection All beef sold in the United States must pass inspection by the Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA).