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Standing rib roast

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Title: Standing rib roast  
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Standing rib roast

Standing rib roast
Beef Cuts
Alternative names prime rib, beef rib roast
Type Rib cut of beef

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 a “prime rib”, the USDA does not require the cut "to be derived from USDA Prime grade beef".[1]

Contents

  • Characteristics 1
  • See also 2
  • References 3
  • External links 4

Characteristics

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

References

  1. ^ USDA The Food Standards and Labeling Policy Book pg. 154

External links

  • Cooking For Engineers: Prime Rib
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