Dry-aged bone-in Simmental rib of beef

The prime rib embodies the majesty of red meat. In butcher terms, this cut includes the upper part of the rib, the vertebra supporting it, and above all, the surrounding muscle. Taken from the center of the rib set, those connecting vertebrae 5 to 11 are renowned as the most flavorful. Some connoisseurs even award the 7th rib the ultimate prize. The meat located in this area is remarkably tender due to the low muscle exertion it undergoes. Its short grain will prove all the more flavorful when given sufficient time to dry-age. Generous and perfect for sharing, prime rib is to the barbecue what swordfish is to the plancha: poor cooking is its worst enemy. Breeds such as Charolais, Parthenais, Aubrac, Salers, and Black Angus regularly elevate it to a masterpiece.