The Royal Cut: Demystifying What Cut of Beef is Prime Rib
Prime rib is truly the king of roasts. The massive impressive cut is a guaranteed showstopper at any special occasion dinner. But prime rib is surrounded by some confusion – what exactly is the cut and where does it come from? In this article I’ll demystify what cut of beef prime rib is, explaining everything from the rib roast to the difference between prime rib and ribeye.
What Is Prime Rib?
Prime rib comes from the rib section of the cow, specifically ribs 6 through 12. On a cow, there are 13 ribs on each side – the first 5 ribs are called the “chuck,” ribs 6-12 are used for prime rib, and rib 13 connects to the loin. Prime rib is cut from the rib roast, also called the “standing rib roast.” This roast can weigh up to 30 pounds! Due to the large size, butchers often cut it in half, creating the “first cut” and “second cut.”
The first cut, from the back of the standing rib roast nearer the loin, is higher quality and pricier. It contains the most tender and desirable ribs 10-12 which have beautiful marbling and less connective tissue. The second cut, from the front end of the roast, is slightly tougher and fattier. Though not as uniform in appearance, the higher fat content provides flavor and moisture when roasted.
Prime Rib vs Ribeye: What’s the Difference?
The ribeye muscle is nestled within the ribs that make up the first cut of a prime rib roast. So prime rib contains the ribeye! The ribeye gives these prime rib cuts their signature marbling. Ribeyes can also be cut into individual steaks, boneless or bone-in. While prime rib must be roasted whole, ribeyes can be grilled as steaks.
Is Prime Rib Always “Prime” Grade?
Here’s where things get confusing. The name “prime rib” makes it sound like it must be USDA prime grade, the highest rating given to beef. However, not all prime rib is graded prime. The term simply refers to roast from the prime rib area – ribs 6-12. You can buy prime rib in prime, choice, or even select grades. Prime grade will be the most marbled and expensive option.
How Much Prime Rib Should I Buy?
To estimate how much prime rib to buy, plan on about 1 pound of bone-in meat per person, or 1/2 pound per child. Leftovers can be used in so many delicious ways, like prime rib hash or eggs benedict.
How to Cook Prime Rib to Perfection
To achieve a crispy, browned outside and perfect medium-rare inside, the reverse sear method is best. Season the meat generously with salt and let rest overnight.
Slow roast at 250°F until the center reaches 120°F, about 4 hours for a 10 pound roast. The low and slow cooking dries the exterior so it can crisp up later.
Rest for 1 hour. The temperature will continue rising as it rests. Then increase the oven temp to 500°F and quickly roast until a browned crust forms, 15-20 minutes.
Rest 30 minutes more before slicing and serving your masterpiece!
The Anatomy of a Standing Rib Roast
Now that you know what cut of beef prime rib comes from, let’s break down the full standing rib roast:
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Rib 1: Part of the chuck section, tougher meat.
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Ribs 2-5: Remaining chuck section. Can be sold as chuck eye roast.
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Rib 6: Start of the standing rib roast.
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Ribs 7-9: Less uniform in shape, fattier. Part of the second cut.
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Ribs 10-12: Most desirable ribs, part of the first cut, contain the ribeye muscle.
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Rib 13: Where the loin section begins.
Though you may not be able to purchase the exact ribs you want, just remember to ask your butcher for a first cut or second cut rib roast to get the best prime rib for your needs. The second cut is excellent too despite being slightly fattier and cheaper.
Things to Look for When Buying Prime Rib
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First cut vs. second cut – Choose based on your budget and preferences for fat content and uniform shape.
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Bone-in or boneless – Bone-in looks incredible and adds flavor. Boneless is easier to carve.
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Roast size – Estimate 1 pound per person, 1/2 pound per child. Or buy extra for leftovers!
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Grade – While typically choice, prime grade will offer the most marbling.
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Marbling – Look for white marbling flecks throughout the meat for tenderness.
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Color – Should be bright red to purple-red.
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Butcher expertise – A good butcher will help you find the perfect roast.
Pro Tips for Prime Rib Perfection
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Let roast rest at room temp for 1-2 hours before cooking for more even cooking.
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Season liberally with salt and pepper. Let rest overnight for seasoning to penetrate.
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Roast fat cap up so the melting fat bastes the meat.
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Use a meat thermometer for best accuracy.
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Let rest before slicing for juicy results.
Now that you’re a prime rib expert, it’s time to wow guests at your next dinner party with the king of roasts. Just be sure to save me a slice!
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What is Ribeye, and Where Does it Come From?
You may see ribeye referred to in several ways, like ribeye or rib eye and rib steak. Don’t get too hung up on the names; the ribeye has many names, but they all generally refer to the same cut. As stated earlier, this cut comes from the rib area of the animal, hence the “rib” portion of its name. The cut is from the rib roast, aka prime rib. To be considered a ribeye, the steak must be cut before the roast is cooked. The cuts are then sold as ribeye steaks. Prime rib cuts are larger than ribeye cuts since they include the ribeye and the bone.
The rib eye cut is also where you can find the coveted and oh-so-flavorful-and-tender rib cap (you can read more about that here). This piece is also known as the Spinalis Dorsi, and it’s the most delicate part of the rib eye that you’ll eat. You will probably not find this smaller cut at the grocery store, but you might get lucky enough to have a local butcher who cuts it from the ribeye and sells it on its own, but you can bet that it’ll be expensive.
Now that you know the difference between the prime rib vs ribeye let’s take a look at pricing. Basically, this comes down to the type of cut, since ribeye and prime rib can be cut a few different ways. It also, of course, depends on whether you’re getting meat from a grocery store or from a butcher or specialty store. Butchers and specialty shops are going to have higher quality beef, generally, than grocery stores, which means you’ll pay more per pound for that quality.
Ribeyes can be bone-in or boneless, with boneless cuts generally being more expensive per pound than bone-in because they take more time and precision to cut the meat from the bone. Prime rib refers to the entire rib roast, which means one can cut desired portions from it. Prime rib will usually be more expensive if ordered at a restaurant.
Comparing a Ribeye vs Prime Rib
FAQ
What is a prime rib called at the grocery store?
When you’re shopping for prime rib, ask for a standing rib roast. That’s the name you’ll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.
What is another name for prime rib?
Prime rib is also known as a standing rib roast. The roast comes from the same part of the animal that the ribeye does: the primal rib section. If you are at a restaurant and ask for the prime rib you will get a slice of meat from the cooked roast most likely.
What cut of beef do you buy for prime rib?
The first five ribs (1 through 5) are in the chuck section, the next seven (6 through 12) are the rib section, and the 13th is part of the loin. Ribs 6 through 12 are sold as prime rib. Senior Editor Lan Lam breaks down a rib section into first and second-cut prime rib roasts.Nov 13, 2023
Are ribeye and prime rib the same thing?
The biggest common ground shared by prime rib and ribeye steaks is that they both come from the exact same part of the cow. Prime rib is simply a bigger, less-processed section of the cow’s primal rib, while a ribeye is a piece of that rib section sliced into a smaller portion.
What is prime rib steak?
What is Prime Rib? Prime rib is a cut of beef from the primal rib section of a cow. An entire prime rib has 6 ribs which are often sliced individually to make ribeye steaks.
Is RIBEYE a prime rib?
Ribeye steaks and prime rib (read: standing rib roasts) are what’s known as the sub-primal cuts of a rib primal cut, meaning that they’re secondary cuts of meat after the cow is initially broken down. (Another fun fact: A cowboy steak is a bone-in ribeye with an exposed rib bone.)
How many ribs are in a prime rib?
Prime rib, also called a standing rib roast, is cut from the back of the upper rib section of a steer, and typically includes six or seven ribs. In fact, rib eyes are steaks cut from this section. These delicious cuts of meat are sold bone-in or boneless, but bone-in is usually favored as the juicier choice than a boneless roast.