A standing rib roast, also known as prime rib, is a
cut of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, ...
from the primal rib, one of the
primal cut
A primal cut or cut of meat is a piece of meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domesti ...
s 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 steak
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
Description
Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spi ...
s are cut from a standing rib, boned with most of the fat and lesser muscles removed.
While the cut is often referred to as "prime rib", the
USDA
The United States Department of Agriculture (USDA) is an United States federal executive departments, executive department of the Federal government of the United States, United States federal government that aims to meet the needs of commerc ...
does not require the cut to be derived from
USDA Prime
Countries regulate the marketing and sale of beef by observing criteria of cattle carcasses at the abattoir (slaughterhouse) and classifying the carcasses. This classification, sometimes optional, can suggest a market demand for a particular an ...
grade beef.
[USD]
The Food Standards and Labeling Policy Book
pg. 154
Characteristics
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 "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 or cooked
sous vide
Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in ...
.
Gallery
Image:Standing-rib-roast.jpg, A USDA Choice
Countries regulate the marketing and sale of beef by observing criteria of cattle carcasses at the abattoir (slaughterhouse) and classifying the carcasses. This classification, sometimes optional, can suggest a market demand for a particular an ...
two-bone standing rib roast
Image:Côte de boeuf.jpg, A raw ribeye steak placed on a grill
Image:MCB-prime-rib2.jpg, A slice of prime rib from a standing rib roast, topped (on the right side) with mushrooms
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom.
The standard for the name "mushroom" is ...
See also
*
List of steak dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be bak ...
*
References
External links
The Meat Buyer's Guide North American Meat Processors Association.
Cooking For Engineers: Prime Rib
{{Beef
Cuts of beef
Steak