When it comes to preparing that special holiday meal, prime rib often come to the top of the list. While the price tag may be intimidating, North Dakota Beef Commission Executive Director Nancy Jo Bateman says prime rib is easy to prepare. “All you really need is a sturdy roasting pan and a good oven,” explains Bateman. Choice grade is the most tender and easiest cut to find. A whole-muscle cut like prime rib doesn’t need to be cooked completely through. Bacteria and other food-born issues cannot get to the inside of the cut. Bateman goes on to say that beef is rich in protein, iron and several other vitamins and minerals. “A three ounce, cooked portion is less than 200 calories. It’s a tremendous choice any day of the year!” Listen to more.