A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the 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 the cut is often referred to as "prime rib", the USDA does not require the cut to be derived from USDA Prime grade beef.[1]
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.
^USDA The Food Standards and Labeling Policy Book pg. 154
External linksedit
The Meat Buyer's Guide, North American Meat Processors Association.
Cooking For Engineers: Prime Rib
December 14, 2023
standing, roast, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, february, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Standing rib roast news newspapers books scholar JSTOR February 2013 Learn how and when to remove this template message A standing rib roast also known as prime rib is a cut of beef from the primal rib one of the 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 Standing rib roastBeef CutsAlternative namesprime rib beef rib roastTypeRib cut of beefIt 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 the cut is often referred to as prime rib the USDA does not require the cut to be derived from USDA Prime grade beef 1 Contents 1 Characteristics 2 Gallery 3 See also 4 References 5 External linksCharacteristics editA 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 Gallery edit nbsp A USDA Choice two bone standing rib roast nbsp A raw ribeye steak placed on a grill nbsp A slice of prime rib from a standing rib roast topped on the right side with mushroomsSee also editList of steak dishes nbsp Food portalReferences edit USDA The Food Standards and Labeling Policy Book pg 154External links editThe Meat Buyer s Guide North American Meat Processors Association Cooking For Engineers Prime Rib Retrieved from https en wikipedia org w index php title Standing rib roast amp oldid 1161909856, wikipedia, wiki, book, books, library,
