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Galicia, a region located in the northwest of Spain, is close to the Atlantic Ocean. The cattle of Galicia enjoy a diet of lush grass, nurtured and enriched by the Atlantic Ocean. This results in meat with generous marbling. The meat from this breed is particularly appreciated for its buttery, slightly spicy and iodized taste with salty and spicy notes that deliciously melt in the mouth.
Ensure your meat reaches room temperature by taking it out of the refrigerator 30 minutes to 1 hour before cooking. This step promotes uniform cooking. Additionally, unseal the vacuum-sealed packaging to allow your meat to breathe. Vacuum-sealed items are renowned for their extended shelf life.
Be careful not to compromise the delicious juices of your Prime Rib during its handling. For an optimal experience, abandon skewers and oven mitts, and prioritize the use of meat tongs as the only tool.
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Photos: Grégoire Kalt
