Rib eye roast (similar but boneless), veal rib roast, top loin roast or whole tenderloin
Traditional Dishes for Prime Rib Roast
Standing rib roast, rotisserie rib roast and prime rib steak
Description of Prime Rib Roast
This is one of the most beefy, tender and craved cuts of all. It is also commonly known as standing rib roast because you can place the roast in standing position by setting it on its rib bones on the roasting pan. No rack is required.
The "prime" in prime rib roast is misunderstood as the USDA' s rating 'prime.' However most prime rib roasts are actually USDA's rating 'choice.' 'Choice' has lower rating than 'prime' but prime ribs are already so tender that it stills makes a delicious meal. Also one needs to place a special order to the selective butchers to buy USDA's prime ribs.
Prime rib roast is a cut of beef from the rib primal cut, and when sliced it can yield many types of delicious rib steaks. When the bones are removed from the prime rib roast, it is called rib eye. You can recognize the prime rib by its fine grained quality and generous marbling.
The prime rib roast comprises of two to seven ribs from the rib section. A seven-bone rib weighs more than 16 pounds while a three-bone rib would weigh four to eight pounds. A three-bone rib is sufficient to feed around six people.
In the US, prime rib roasts are cooked on special occasions like Christmas. It is rubbed with salt and seasonings like pepper, onion power and garlic power. Some even rub the roast with thyme and rosemary to bring out a delicious aroma of the prime rib roast.
Like What You've Read?
If so, please join the more than 6,500 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Just click on the green button below!
Did you enjoy this?
I'd really appreciate you sharing it with your friends:
You're Almost Done!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!