What is the difference between standing rib roast and prime rib roast?

Answer 1

Prime rib used to refer to a prime grade standing rib roast, but these days all rib roasts (and some rib steaks) are called prime rib regardless of the USDA grade it recieved. The rib roast cut is usually so good that it doesn't need much seasoning. The ingredients I use are simple: a standing rib roast, salt, and pepper.

Preparation is also quite simplistic for an entree with such a grand reputation. In fact, with a couple tools, this dish is easier to prepare than any other special event food (roast duck, turkey). The items you'll need are a roasting pan (usually comes with your oven or you can get a large baking pan and a wire rack to place in it), a probe thermometer (like the Polder model that I use), some kitchen twine, and a pair of tongs.

Hmmm, now you need a standing rib roast (also known as prime rib even if the beef isn't prime quality). The term "standing" means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast. My preference is for the standing variety because the bones provide additional flavoring to the roast. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. Each rib feeds about two people, so if you have a party of eight, buy and cook a four rib roast. The rib roast closest to the loin is more tender than the rib roast nearest the chuck. This end is referred to as the small end rib roast or loin rib roast or sirloin tip roast. The chuck end of the rib roast is bigger and tougher and is sometimes referred to as a half standing rib roast or large end rib roast.

Depending on preference, you can dry age the roast for a few days to bring out additional flavor and produce a more buttery texture in the muscle (aging allows the natural enzymes to break down some of protein in the meat). Age the beef up to a week in the refrigerator by leaving it uncovered on a wire rack over a large pan to catch any drippings for at least a day and no more than seven days. When you are ready to cook the beef, trim off any dried pieces after the aging. It is common for a roast to lose about 10% to 15% of its weight during a week of aging.

Take the rib roast out of the refrigerator and let it sit on the counter for a couple hours to raise the roast temperature to near room temperature. To help cook the roast evenly, we'll need to tie the roast. Using kitchen twine, tie the roast parallel to the rib bones at least at each end. I usually tie between each pair of ribs. Heat the roasting pan or a separate pan on the stove until hot with a little oil. Place the roast on the pan and sear for three minutes on each side. Remove from heat and season heavily with salt and pepper. Place on the grill of your roasting pan or on a wire rack. Now stick the probe of your thermometer into the roast so that the probe is approximately in the middle of the roast (and not touching a bone). Position the pan on an oven rack in the lowest position of your preheated 200°F oven. Yes, 200°F. The low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but you will probably result in well-done on the outside of the roast that gradually results in a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200°F will result in almost all the meat ending at medium-rare.

Answer 2

Rib Roast Vs Prime Rib

Answer 3

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What is the difference between standing rib roast and prime rib roast?

Answer 4

I am a former chef and "Clare" is right, the other lady has a point to, there are boneless rib roasts but are labelled that way, the standing part was use as it stands on its own weight up right in the pan, most all store and butcher shop roasts are bone-in, in the trade we would slice the bones off when cooked for faster service, most places who have a 3 cut range will not as the biggest may onvolve a bone on slice.

Answer 5

No difference, really. I work in the retail meat business and we used to call the end cut that was closest to the front of the animal the standing rib cut and the remaining cuts of the rib were labled prime rib. A " first cut " of prime rib is sometimes considered the nicest piece as it comes from the end of the rib that is next to the " loin " The loin is where the most tender cuts come from, such as T-bone, strip loin, tenderloin etc. (personally I've never noticed a difference. ) Nowadays we are no longer required to label the cuts as " prime" or "standing" as there is really no difference in flavor or tenderness between them. All cuts are just labeled prime rib. I've eaten roasts from all areas of the rib and I've enjoyed every one of them. They are all good and whether your roast is called a prime rib or a standing rib you've got the best cut of roast you can get and it will be delicious !

Answer 6

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A standing rib roast and a prime rib roast are the same thing. If you want it boneless, just tell your butcher and he can cut it from the bone.

Answer 7

same cut but different presentation. standing rib roasts are "frenched" so that the bones stick up in the air and served that way. Prime rib is removed from the ribs and sliced into portions.

Answer 8

An Extra 50 cents a lb, nothing, the 50 cents is so the butcher can take the bones home , make soup and then give the bones to the dog

Answer 9

Nothing.... but the USDA designation of PRIME beef verses Grades A, B, etc. It's really the same and PRIME beef is rare in a standard supermarket.

Answer 10

prime rib has no bone