Standing rib roast
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Standing rib roast
Beef Cuts
Alternative names
prime rib, beef rib roast
Type
Rib cut of beef
Part of a series on
Steak
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v
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A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
It is most often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving.
Rib eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed.
While often referred to as "prime rib", the USDA does not require the cut to be derived from USDA Prime grade beef.[1]
Contents
[hide]
1 Characteristics
2 See also
3 References
4 External links
Characteristics[edit]
A USDA Choice two-bone standing rib roast
A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "lip" or "cap". The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. It also may be grilled.
A slice of prime rib from a standing rib roast, topped (on the right side) with mushrooms
A raw ribeye steak placed on a grill
See also[edit]
List of steak dishes
Food portal
References[edit]
Jump up ^ USDA The Food Standards and Labeling Policy Book pg. 154
External links[edit]
The Meat Buyer's Guide, North American Meat Processors Association.
Cooking For Engineers: Prime Rib
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/wiki/Brisket Brisket
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/wiki/Restructured_steak Restructured steak
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/wiki/Rib_eye_steak Rib eye steak
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/wiki/Rib_steak Rib steak
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