Rib cap

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rib cap?
part of the prime rib?
 
Rib cap is the outer part of the prime rib opposite the bone. It has a higher fat content and is more flavorful than the rest of the prime rib. Melting fat from the rib cap gives the prime rib much of its flavor and tenderness. It can be cut away and cooked on its own. Some people think it's the best cut in the cow. I've tried it rolled and didn't find it as good as when cooked with the rest of the prime rib. I've been told that if you cut it into strips and put it on the grill it's great. Just trying find out others experience.
 
ScottT said:
Rib cap is the outer part of the prime rib opposite the bone. It has a higher fat content and is more flavorful than the rest of the prime rib. Melting fat from the rib cap gives the prime rib much of its flavor and tenderness. It can be cut away and cooked on its own. Some people think it's the best cut in the cow. I've tried it rolled and didn't find it as good as when cooked with the rest of the prime rib. I've been told that if you cut it into strips and put it on the grill it's great. Just trying find out others experience.
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Mace said:
Spinalis Dorsi

Liam/Noah/Beefbarely brought some out to Surf-N-turf a couple years ago.. Amazing piece..
Meet the Ribeye Cap, the Tastiest Cut on the Cow
Costco has started selling cuts of it lately.
Meet the Ribeye Cap Steak, the Tastiest Cut on the Cow AKA Spinalis Dorsi over Fogo Lump Charcoal
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That's what I was trying to determine.
I had no idea that Costco was selling this cut. I'll have to peruse the various costcos in my area to find it...
 
I admit, I got excited when I saw it there...
 
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