The food lab better home cooking through science ( PDFDrive ) 770

Bottom line: the best way to cook your beef roast is to
detach the bone and then tie it back on.You get the same
cooking quality of a completely intact roast, with the
advantage that once it’s cooked, carving is as simple as
cuttingthestring,removingthebone,andslicing.Forpansearedsteaks,Ioptforbone-injustbecauseIlikegnawing
onthebonesfordessert.


Q:Whatexactlyisaprimeribroast?
To locate the prime rib, start by cutting your favorite steer
neatlydownthecenterfromheadtotail.Setasideonehalf
for another use. Place your hand on the back of the other
half and feel your way back along its vertebrae until you
start feeling ribs.Count backwards to the sixth rib, and cut
crosswisethroughthemeatinfrontofit.
Then continue counting back until you get to rib 12 and
cut behind it, again crosswise. Reserve the head and tail
section for another use, saving the ribs you just cut out.
Now saw the ribs off at about 13 to 16 inches down their
lengthandsetasidethebellysection.Takeoffthehide,and
what you’re left with is the prime rib. It consists of seven
full ribs with a large eye of meat running along their
backside.Thismeatispartoftheloinmuscleofthecow,the
same muscle that NewYork strip, rib-eye, and Delmonico
steaksarecutfrom.It’salsooftenreferredtoasa“standing
ribroast,”because,well,itcomesfromtheribsanditstands