Cross Rib Roast
The rib section consist of ribs 6 through 12. The large end, ribs 6-9 is a little more fattier than the smaller end ribs 9-12 which contain the large rib eye muscle. The naturally tender, rich flavor prime rib roast is known as the king of roast. Many consider the rib a special occasion roast, only cooking it once or twice a year.
To bring out additional flavor and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. When you are ready to cook the rib roast, trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging.