Note to all...Prime Rib isnt a grade, its from the primal cut of - TopicsExpress

Note to all...Prime Rib isnt a grade, its from the primal cut of beef. Never gril, broil or smoke past medium. Use a bi-therm. Over cooking makes this cut tough. The marble will actually toughen above 150... The best cut of beef will, and always will be the top sirloin. Go to your butcher, or try and cut your own. Trimming meat is a lost art. A sharp knife and an apron, plenty of hard wood and fire? Pair it with a bold Cabernet, ( Alexander or Russian River Valley...frick Napa. ) Bliss. Enjoy fall!

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