Prime rib, also called a standing rib roast, is a roast cut from the beef rib primal. It is commonly prepared bone-in, with the rib bones supporting the roast in the pan, although boneless rib roasts are also sold. The term “prime rib” describes the traditional dish and cut; it does not automatically mean the beef carries the official USDA Prime grade.
The roast may include several ribs and can be fabricated with the chine bone removed, the rib bones Frenched or the fat cap trimmed to a specified thickness. In British butchery, related products are often called fore rib or rib of beef. In French, a similar roast may be described as train de côtes rôti.
Prime rib is commonly roasted using either a moderate oven or a lower-temperature method followed by a high-heat finish. The cooking time depends on the roast’s weight, shape, bone status, starting temperature and oven performance. Use a calibrated probe thermometer and follow the food-safety requirements for the operation. Rest before carving.
Example: roast a bone-in rib section, rest it, then carve thick portions and serve with jus, horseradish sauce or Yorkshire pudding.
Prime rib is the name of the roast or menu preparation. USDA Prime is an official United States beef quality grade. A standing rib roast may be graded Choice, Select or another eligible grade; the menu name alone does not identify the grade.
Chef’s tip: specify the number of ribs, weight, grade, bone status and fat trim when ordering. Use the actual cooked yield and portion weight when calculating the selling price.
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