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Standing rib roast

Cut of steak

Summary

Cut of steak

Field	Value
name	Standing rib roast
image	BeefCutRib.svg
caption	Beef cuts
type	Rib cut of beef
no_recipes	y
no_commons	y
alternate_name	Prime rib, beef rib roast

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.

Characteristics

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 or cooked sous vide.

Gallery

Image:Standing-rib-roast.jpg|A USDA Choice two-bone standing rib roast Image:Côte de boeuf.jpg|A raw ribeye steak placed on a grill Image:MCB-prime-rib2.jpg|A slice of prime rib from a standing rib roast, topped (on the right side) with mushrooms

References

USDA [http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf The Food Standards and Labeling Policy Book] {{Webarchive. link. (2011-02-05 pg. 154)

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

cuts-of-beef steak

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