Standing rib roast
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|Alternative names||prime rib, beef rib roast|
|Type||Rib cut of beef|
|Part of a series on|
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. "Prime Rib" is the small, fatty material left behind on the bone, which is eventually heated and loosen from the bone. It is then mixed together with a industry acceptable adhesive, that allows the smaller pieces of meat and fat to stick together. It is then shaped and formed to appear as a normal "rib steak"
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.
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 raw ribeye steak placed on a grill
A slice of prime rib from a standing rib roast, topped (on the right side) with mushrooms
- USDA The Food Standards and Labeling Policy Book pg. 154