Prime Rib Recipe Cooking Increasingly Part of US Holiday Family Ritual
Hard economic times may be reducing the amount of red meat Americans consume, but a succulent Prime Rib recipe is still the meal of choice for many U.S. households this holiday season. The National Cattleman’s Beef Association told Reuters this week that while beef consumption is down, shoppers are grabbing up new cuts of prime rib and steak that are smaller and at a lower cost to consumers. That’s good news for the cattle industry that has suffered from declining beef consumption over the past decade.
The Secret to Succulent Prime Rib
For too long, Americans have been fed a steady diet of chicken, fish, and vegetarian meals – anything, but beef. They’ve been told that red meat leads to heart disease, cancer, and an assortment of ailments sure to shorten lifespans. That may well be if you consume beef on a day-in and day-out basis. In fact, it could be argued that any food eaten to excess will do bodily harm in some way. But a juicy prime rib roasted with herbs, vegetables, onions or, as with the British – Yorkshire Pudding can turn a dull meal into one to relish.
In an article written for Medifast Health earlier this year, Ashley Staker suggested some red meat, particularly prime rib, is actually healthy.
“It depends in part on how the beef is prepared and in part on something you may not have thought much about, what the cow ate on its way to becoming your dinner,” Staker pointed out. “If you want to eat steak (or prime rib, beef stew or any other beef dish), it pays to be particular about what kind of beef you eat. Even your run-of-the-mill supermarket has lots of different alternatives you can choose from, not only a variety of cuts of beef with varying fat content, but also beef that is antibiotic-free, organic, grass-fed, and even free range.”
Prime rib comes from the upper middle section of a cow and the actual rib roast can consist of between two to seven ribs. The correct interpretation for this kind of meat is that it is one of eight “primal cuts” of beef, but the colloquial or popular term is “prime rib.” The quality of that prime rib on a cow depends on what the cow has been eating and, to some extent, the environment in which the animal was prepared for slaughter.
Nutritionist and weight-loss coach Johnny Bowden, who appears on CNS news, suggests that cows that eat grain are less healthy than those raised on a diet of mainly grass.
“Most cows eat grain, which is like junk food to them, and (just like with people) eating unhealthy food extracts a toll. Cows are meant to eat grass, not grain,” Bowden said. “Since grain is high in omega-6 fatty acids, cows raised on grain produce meat that is high in inflammatory omega-6 fats. Grass in pastures contains healthier omega-3 fatty acids in abundant amounts and that, too, is reflected in cows’ meat.”
Bowden also says that grass-fed beef is richer in omega-3s and contains measurable amounts of conjugated linoleic acid, a healthful type of fat that is thought to help fight cancer. Other nutritionists agree and add that a moderate amount of prime rib eaten in conjunction with vegetables and whole grains won’t impact cholesterol to any degree. The key is how much prime rib one consumes at a sitting. Some restaurants will offer up 12- and even 16-ounce cuts of meat and any doctor worth his salt will tell you that’s way too much. Rather, you should limit your intake to four to six ounces at the most. Then, wait a week and enjoy some of that chicken and fish the cows in the commercial are so anxious for you to eat, in the interim. As for that British prime rib – here’s the recipe, thanks to the Food Network:
Prime Rib Recipe:
• 1/4 cup smooth Dijon mustard
• 1/4 cup grainy mustard
• 1 (14 to 16-pound, 7-bone) whole prime rib roast
• 1 tablespoon whole white peppercorns
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole green peppercorns
• 1 tablespoon whole Sichuan peppercorns
• Kosher salt
• 1 1/2 cups all- purpose flour
• 3/4 teaspoon kosher salt
• 3eggs, preferably at room temperature
• 3/4 cup warm water
• 3/4 cup warm milk
• 1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish
• Special equipment: 1 (9-inch) round baking dish
Image source of Bif Rib: Wikipedia