Understanding The Differences Between Prime Rib And Rib Roast

Prime rib and rib roast are among the finest cuts of beef you can acquire, as they are both succulent and richly flavorful. However, these cuts — similarly named and originating from the same part of the bovine — also provoke some confusion: Are prime rib and rib roast identical? If not, what distinguishes them?

The brief response is that it relies on whom you query. Many people utilize the terms prime rib, rib roast, and prime rib roast interchangeably; prime rib is frequently marketed as standing rib roast. However, others argue that there are distinctions in how the cuts are butchered and prepared. Prime rib is roasted whole with the bone intact, whereas rib roast sometimes denotes the general cut of meat that’s divided into ribeye steaks, which can be bone-free. As is often the case, the best strategy is to communicate with the person at the butcher counter about your needs and allow them to assist you in locating it. But here’s some knowledge you can bring with you to the shop.

First, let’s acknowledge that “prime rib” is a less-than-optimal title for this cut. Why? Because the USDA also employs the designation “Prime” (along with “Choice” and “Select”) in its own grading system for beef quality, which it evaluates by fat marbling. “USDA Prime” signifies beef that is exceptionally well-marbled — in other words, the best you can attain. A well-marbled prime rib might be classified as USDA Prime, but otherwise, that’s not the implication of the term. Furthermore, most USDA Prime cuts are sent to upscale restaurants rather than grocery stores. Here’s further information on the USDA’s beef-grading system.

The “prime” in “prime rib” signifies that this cut is sourced from the rib section — one of eight “primal” sections into which every beef cow is divided. Additional primal sections include the chuck, flank, and so forth. Cows possess 13 ribs on each side, which butchers count from front to back; “prime rib” specifically refers to ribs six through 12. The meat is derived from what is essentially the cow’s back. Those muscles do not receive much exercise (after all, you’re not likely to observe cows bending down frequently), resulting in them being incredibly tender.

So, what can you anticipate when buying and cooking prime rib? A large, well-marbled cut that’s superb for roasting and looks stunning at the center of the table, sliced to reveal a lovely, rosy-pink hue in the middle and calling to be served with horseradish and/or jus. Looking for a recipe? Try Bobby Flay’s prime rib.

It is crucial to recognize that “rib roast” is frequently utilized to refer to the same cut of meat as prime rib, along with expressions like “standing rib roast.” What, then, is the distinction? This isn’t a rigid guideline, but prime rib is usually sold with the bone intact. That is one aspect that can set prime rib apart from cuts label simply as “rib roast” — this latter cut is sourced from the same rib primal of the cow, but it is less likely to be sold and prepared with the bone in. You may encounter boneless rib roast, for instance.

The rib roast also pertains to the general cut from which ribeye steaks are derived — this is notoriously one of the most delectable, juiciest portions of meat you can find (here’s everything you need to know about it). The variance between preparing prime rib and ribeye steaks, therefore, can be understood in terms of the difference in approach regarding roasts and steaks: For a longer-cooking roast, you may consider using a reverse sear — that is, cook it in a relatively low oven until it reaches the desired internal temperature, then raise the heat to give it a nice sear on the exterior. More suited for individual servings, ribeye steaks shine on the grill because high temperatures will melt the fat in the meat and create a crisp, succulent crust, although they can also be pan-seared.

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