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What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)

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up vote 3 down vote accepted

I just happened across this older question and found the answers provided, including the information in the link to wikipedia to be incorrect.

All Prime Ribs are Standing Rib Roasts, not all Standing Rib Roasts are Prime Rib.

  • A "Prime Rib" is a standing rib roast, from a beef that has achieved a USDA Grade of "Prime".
  • Bone-In or Bone-out are separate distinctions the can be applied to any standing rib roast, regardless of grade.

U.S. Prime – This is the highest grade of beef with the most fat marbling. This meat is very tender and only accounts for about 2.9% of all graded beef. U.S. Prime is usually reserved for high end dining establishments. Because this beef has such a high level of fat marbling, it is excellent for dry heat cooking methods. from: http://foodreference.about.com/od/Meat/a/Usda-Beef-Grades.htm

Also, technically a Prime Rib is not a 'steak' but rather a 'slice of roast'. If one takes a slice from a raw rib primal and grills or broils it as a steak it is a "Rib Eye", and can also be either "bone-in" or "bone-out". (the use of the word 'primal' refers to a primary cut of beef, the first cuts a butcher will use to section a beef beyond quartering, it is utterly unrelated to the word "prime" in "Prime Rib" )

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Actually....Prime Rib roast was called Prime Rib before grading beef as Prime, Choice, Select,etc. ever began. Prime Rib roast can still be called Prime Rib roast whether it's "Prime" or "Choice". This is because it is the most prime cut of the beef. You can have a "Choice" Prime Rib, or a "Prime" Prime Rib. Get it? – Patricia Golightly Jan 8 at 5:10

Prime rib can be either a steak sliced from the roast or the entire roast. In other words, it isn't a precise term.

The standing rib roast is more precise. You can get more than one prime rib steak from the standing rib roast. The standing rib roast must have come from at least 2 of the ribs.

A rib eye roast is a standing rib roast with the ribs removed.

The prime rib (standing rib roast or steak cut from that area) is actually not required to be USDA prime beef.

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Did you mean to say "a stead sliced from the roast or the entire roast"? – Benry Nov 17 '10 at 21:16
    
I disagree that 'rib eye roast' and 'standing rib roast' are synonymous -- 'rib eye roast' might just be the eye (no rib bones), while 'standing' always includes ribs. – Joe Nov 19 '10 at 1:13
    
it seems that 'rib eye roast' also goes by the name 'delmonico roast' : recipetips.com/glossary-term/t--35218/rib-eye-roast-beef.asp ; foodsubs.com/MeatBeefRibs.html ; missvickie.com/howto/meat/meatbeefnames.html ; and a picture, sans-bones : newbrunswicksteakco.com/usda-rer.html – Joe Nov 19 '10 at 20:11
    
@Joe - edited. Thanks. – justkt Nov 19 '10 at 20:15
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-1 incorrect information – Cos Callis Nov 8 '13 at 5:12

The primal is called the 7 bone rib, the 4 long bones from the loin end are called the prime rib, typically used for bone in steaks and ribeye steaks because the muscle, along with the bone is longer. The 3 shorter bone section from the chuck end is the standing rib, more suited for premium oven roasts as it is more heavily marbled. That said the meat is equally tender throughout with heavier pockets of fat developing towards the standing rib section, so the whole seven bone section can be cut for either steaks or roasts with fat content being the only difference.

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