To bring out the best in prime rib, go slowly – Fresno Bee

Some butchers also call this the first and second cut — the first cut is close to the loin, and the second cut is close to the chuck.
There’s also the issue of bone in or bone out, says Gina Farruggio, a cook and recipe developer at The Meat Market at Ingram and Alluvial avenues.
“We cut off the bone and tie it back on for roasting purposes,” she says. But customers also can buy bone-in roasts.
“Bone-in is popular because of the ..read more
