When it comes to cutting prime rib, there is an ongoing debate about whether it is better to cut with the grain or across the grain. Both methods have their advantages and disadvantages, so it often comes down to personal preference.
Quick Answer
The quick answer is that most experts recommend cutting prime rib across the grain. This goes against our natural tendency to cut meat with the grain, but cutting across the grain makes the prime rib more tender and easier to chew.
Cutting with the Grain
Cutting prime rib with the grain means slicing parallel to the muscle fibers. This is how we intuitively want to cut meat because it feels natural and easy. However, cutting with the grain can make the prime rib chewy and tough to eat.
When you cut with the grain, you are severing the muscle fibers into long strands. These long muscle fibers are coarse and resistant to chewing. The meat will seem stringy and take more effort to chew.
Advantages of Cutting with the Grain
- Intuitive and easy slicing method
- Creates attractive, long slices of meat
- Allows you to cut perfect portions
Disadvantages of Cutting with the Grain
- Makes the meat chewy and tough
- Requires more chewing to break down the long muscle fibers
- Can tire the jaw muscles
Cutting Across the Grain
Cutting across the grain means slicing perpendicular to the muscle fibers. While this may seem counterintuitive, it actually makes the prime rib much more tender and easier to eat.
When you slice across the grain, you are severing the muscle fibers into short segments. These short segments are easier to break down during chewing. The meat will be tender and practically melt in your mouth.
Advantages of Cutting Across the Grain
- Makes the meat very tender and easy to chew
- Allows flavors to be released more readily
- Provides a pleasant texture
Disadvantages of Cutting Across the Grain
- Can create a messy presentation with uneven slices
- May require re-positioning the roast while slicing to follow the grain
- Can be slightly trickier and slower to slice
How to Cut Across the Grain
While it may take some practice, cutting prime rib across the grain is worth it for a tender result. Here are some tips:
- Place the roast so the long muscle fibers are vertical to the cutting board.
- Use a sharp carving knife to slice the meat horizontally across the vertical grain.
- As you move along the roast, rotate or turn it as needed to maintain the across-the-grain angle.
- Aim for thin, even slices around 1/4 to 1/2 inch thick.
- Take your time and go slow until you get the hang of this slicing method.
Conclusion
Cutting prime rib across the grain may seem unconventional, but it delivers the most tender, melt-in-your-mouth texture. While cutting with the grain is easier and looks neat, it produces tougher, chewier meat. For optimum tenderness and flavor release, slicing across the grain is the best way to cut prime rib roast.