Boneless Prime Rib
While ribeye steaks are usually grilled, a boneless prime rib is best cooked if roasted. The tender cuts of beef are taken from the aft section of ribs and can comprise of 2 to 7 ribs in the total stack. If the stack is cut into singles before being cooked, the single cut is a ribeye or boneless prime rib regardless of the grade of beef. If they remain stacked, you have a rib roast. The common way of cooking a boneless prime rib is to rub seasonings on the outside and then slow roast with dry heat. The Aging of prime beef creates a more tender area to produce a more succulent prime rib. This is called dry aging and is done under almost freezer like conditions to restore more beef flavor and preserve and enhance tenderness of the prime cuts of beef, boneless prime rib being one of them.