How to pick a rib roast.

[Mosca]

I look for two things:

First, I look for a roast that is "overmarbled". That is, a choice roast that is almost prime, or a prime roast that makes you almost giddy with its marbling.

Second, I look for the biggest cap I can find. Find a roast where the cap is big on both ends, because then it is big in the middle.

Bone in, bone out, that don't make no nevermind to me. Both have advantages. Bone in means that the meat down by the bone will be very tender, and that's good. Bone out means more crust, and that's good, too.

(Here is the real reason I'm writing, so I can post these photos of this fantastic choice roast that I found!)

[RonB]

I always look at both choice and prime, (if available), before selecting one. Sometimes choice has more marbling.

[Jerod Broussard]

I check the price and keep walking. Nice catch!!

[tbob4]

Great advice

[texastweeter]

That's a killer choice. Probably on the line between choice 1 and prime. Great score.

[surfdog]

That is a thing of beauty.

[smokin fool]

That's going to be really, really good....nice catch.

[Mosca]

225 for 4 hours, then 250 for the last hour. Look at that huge cap!

[Ahumadora]

Great looking ojo de bife (rib eye) nailed it...

[TripleB]

Man that looks good. I think that cut is from the small end. Large Cap (by the way, that is a HUGE Cap), small Eye and a part of the Chuck. Beautiful cut, cooked perfectly.