Prime rib roast

Prime rib roast is a select cut of beef, taken from the rib section, known for its intense flavor and juicy, tender texture. This cut is especially valued for grilling or roasting, as its marbled fat content gives it exceptional flavor and even cooking.

The rib roast has deep roots in the cuisine of Latin American countries, especially in Argentina, Uruguay, and Chile, where barbecue is a culinary tradition. The term "prime" is used to indicate a superior quality of the cut, coming from well-fed and cared-for cattle, which guarantees a softer and more flavorful meat.

Among its properties, prime rib roast is an excellent source of high-quality protein, iron, and B-complex vitamins, especially B12, which are essential for the proper functioning of the body and muscle development. However, due to its moderate fat content, it is recommended to consume it in moderation as part of a balanced diet.

In different regions of Hispanic America, this cut may go by other names, such as premium ribs, select rib roast, or simply prime roast. However, in each country, the preparation and cut may vary slightly, adapting to local barbecue and grilling traditions.