There is no cut of beef more majestic or as impressive as a whole prime rib, also known as a standing rib roast. Consisting of six or seven bones, the beef is slowly roasted for hours until the exterior is the color of the darkest mahogany and the interior a rosy pink from edge to edge. The meat is supple and lithe, deeply succulent and intensely beefy in flavor. At its best, prime rib embodies all the finest aspects of meat cooking — the heartiness of a stew, the tenderness of a long braise, the bodacious, up-front flavors of steak, and the salty and peppery punch of barbecue.
Here are ten must-try prime ribs in NYC, in alphabetical order; and if you want to know more check out In Defense of Prime Rib:Read More