FOOD NEWS
The Shopping Tip To Keep In Your Back Pocket When Buying Prime Rib
By Matthew Wilson
If you want prime rib that's both juicy and flavorful, you'll want to look for a large cut that's been wet-aged for at least 28 days for the softest meat.
Buy a large enough roast to serve approximately ½ to 1 pound of meat per person. Between a bone-in or a boneless prime rib roast, bone-in prime ribs are typically more tender.
Wet aging involves putting meat into a cryovac bag that has been vacuum-sealed, allowing the meat to rest in its juices for a minimum of 10 to 14 days in a refrigerator.
However, because most larger grocery chains want to move large volumes of meat to focus on selling them quickly, wet-aged meat might be difficult to find.
If you're struggling to find wet-aged prime rib, you may need to visit a local butcher shop. They're usually labeled to indicate the number of days the meat has been aged.