FOOD NEWS
Chef Jean-Pierre Explains The First Mistake To Avoid When Buying Prime Rib
BY Martha Brennan
Since prime rib is one of the most expensive cuts of beef, it's crucial to purchase the right cut. For this, follow Chef Jean-Pierre's advice and avoid choosing the loin end.
When buying prime rib, you usually get one half of a cow's rib section — either the chuck end, closer to a cow's shoulder, or the loin end, closer to its rear.
Due to their positions, the chuck end has more marbling and fat, while the loin end is leaner. As a result, the fattier chuck end gives more flavor and stays tender after cooking.
Each rib is numbered, and the chuck end usually refers to ribs six through nine, which is what Jean-Pierre suggests you should be asking to your butcher.
The chuck end also gives the best value for your buck. It's usually cheaper than the loin end, as it features less connective tissue, making it leaner and more uniform when sliced.