Description

Tomahawk Prime Rib Roast

• Essentially, it’s a bone-in ribeye steak, but with a long, exposed rib bone. This “handle” gives it its distinctive “tomahawk” appearance.  
• It’s cut from the rib primal, the same area that yields ribeye steaks and prime rib roasts.
• The long bone is “frenched,” meaning it’s cleaned of meat and fat, which enhances its presentation.
• Because it’s a ribeye, it’s known for its rich marbling, which contributes to its tenderness and flavor.  
• When it is prepared as a roast, it is a very large cut of meat, that is ideal for large gatherings.

Key Characteristics:

• Dramatic Presentation: The long bone makes it a visually stunning centerpiece.
• Rich Flavor: The abundant marbling and bone-in cut result in a very flavorful piece of beef.
• Tender Texture: When cooked properly, it’s incredibly tender.

Cooking Methods:

• Due to its thickness, it’s often recommended to use a combination of cooking methods, such as:
  • Reverse Sear: This involves cooking the roast at a low temperature until it reaches the desired internal temperature, then searing it at a high temperature to create a crispy crust.  
  • Oven Roasting: Slow roasting in the oven, followed by a sear.
  • Grilling.
• It’s crucial to use a meat thermometer to ensure the roast is cooked to the desired doneness.

Important Considerations:

• Sourcing: You may need to order a Tomahawk Prime Rib Roast from a butcher or specialty meat market, as it’s not always readily available at regular grocery stores.
• Size and Cost: These roasts are large and can be expensive.
• Resting: Allowing the roast to rest after cooking is essential for redistributing the juices and ensuring tenderness. 

In essence, the Tomahawk Prime Rib Roast is a show-stopping cut of beef that delivers exceptional flavor and tenderness.