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Dec 19, 2012 03:57 PM

prime rib-help

i'm making prime rib for christmas eve. my husband bought a roast with a fat cap on a very small portion of the top. is this a problem? is there a solution or should i cut it up for steaks and buy another roast?

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  1. I'd return a prime rib if It DIDN'T have a fat cap. What do you think might be the problem?

    2 Replies
    1. re: JoanN

      i thought the fat cap added a lot of flavor.

      1. re: minncalif

        Oh. I guess I misunderstood. You were saying you expected a larger fat cap? I agree that the fat cap can add flavor, but so much depends on the roast. Is it choice or prime? How many ribs? How were you planning to cook it? I would think the size of the fat cap a lesser issue.

    2. One of the things that adds significantly to prime "grade"
      ribs & loins is a very thick heavy fat cap. Even top choice will usually have a pretty significant fat cap. For these high quality grades you usually pay for it with the fat cap on and then its trimmed off at your request/expense. I suspect you may have gotten a lower select grade roast. The fat cap will also vary from 1st cut through end cut.

      For a special X-Mas dinner, I personally would splurge for a real nice well marbled top choice roast from a private butcher. When you think about how much work goes into the "entire" meal from start to finish a few extra bucks may well be worth it.