The food lab better home cooking through science ( PDFDrive ) 771

upasitroasts.
Q:Does“primerib”haveanythingtodowithPrime
gradebeef?
Gladyouasked.Theanswerisno.Theterm“primerib”has
existedlongerthantheUSDA’sbeefgradingsystem,which
classifies beef according to its potential tenderness and
juiciness into various grades.The roast is called prime rib
because it’s what many butchers and consumers
traditionally considered the best part of the cow.After the
USDA began using its labeling system with the label
“Prime” denoting the highest quality, things became a little
confusing.It’spossibletobuyaprimeribthatisalsoPrime
grade, but it doesn’t necessarily have to be so. My local
Whole Foods sells Choice grade prime rib, for example,
while the discount supermarket around the corner also
carriesSelectgradeprimerib.
Q:What’sagoodsizeroasttobuy?
Generally, you want to aim for about a pound of bone-in
primeribperperson,moreifyouhaveahungryclan.Afull
seven-rib prime rib is a massive hunk of meat, between 20
to 30 pounds.That’s too big to fit into my oven, which is
whyI,likemostpeople,buymyprimeribinthree-orfourribsections.Thesesectionshavedifferentnames,depending
onwheretheyarecutfrom:
• The Chuck End: Ribs 6 through 9, from closer to the
cow’s shoulder (aka the chuck); referred to variously as
the “chuck end,” “blade end,” or “second cut.” It’s got


more separate musculature and more large hunks of fat
than the loin end. Personally, I prefer this end, because I
liketoeatthefatinawell-roastedpieceofbeef.

• The Loin End: Ribs 10 through 12, taken from farther
backandalsoknownasthe“smallend”or“firstcut.”It’s
gotalargercentraleyeofmeatandlessfat.
Depending on what part of the country you live in, your
butcher may refer to these cuts as different things, but any
butcher should know which ribs are which, so ask for a
roast with “ribs 6 through 9” or “10 through 12,” and you
shouldbefine.

COOKINGTIME
Q:I’vegotmybeef,sonowcanIjustfollowatiming
charttoknowwhenit’scooked?
No, no, no! Do yourself a favor and throw out every
roasting timing chart you have. The only reliable way—I
repeat,theonlyreliableway—totellwhenyourbeefisdone
istouseanaccuratethermometer,liketheThermapenfrom
ThermoWorks. No matter what cooking method or oven
temperature you use, as long as the center of your meat
never goes above the right temperature, you’ll be
guaranteedtherightresults.Checkoutthesidebarherefora
chartonwhattoaimfor.

SERVINGAPICKYCROWD
Q:Mydaintyauntlikeshermeatrare,butmy