"No Way" > wrote in message
...
>I was watching a cooking show the other night and it was an episode on
> standing prime rib roast. And when the host of the show requested the
> butcher to pick out a nice piece for him, the butcher happen to
> mention that getting the rib roast from the loin end is better since
> it contained less connective tissue and the meat is more tender.
>
> So, I went to the supermarket today after work, when the butchers or
> the meat processors as they're called happen to be off for the day
> already, and had no idea how to distinguish the rib roast that's from
> the loin end and the ones that are not.
>
> The only differences I noticed between the different standing prime
> rib roasts were that some contained noticeably shorter ribs and the
> others contained longer ribs.
>
> I was trying to rationalize that since the loin end is where the
> "lower" part of the rib cage would be, the rib roast packages with the
> longer rib bones must be the ones that come from the loin end. But
> just wasn't sure and there were no butchers to be found, so I decided
> to pose the question in here to confirm before I shell out over $50
> for a nice chunk of roast.
>
> First of all, is there truth to the claim that the rib roast from the
> loin end contains less connective tissue and would have more tneder
> meat than the roast from the other end?
>
> As well, how can I tell for sure, given a set of packages of rib
> roasts, which ones are from the loin end and the others are not?
> Thanks for your time and courtesy!
>
>
You should always ask for the "short end" of the standing rib[not prime
rib]. If he/she can't give it to you, ask him to go and cut one for you. The
last three ribs of the short end weigh about 7 lb. I learned this from
"Julia" on one of her TV shows.

Kent