Prime ribeye steaks are one of the most flavorful and juicy cuts of steak. They offer a rewarding meal every time. Mr. Steak also loves and often cooks—for large gatherings of friends—prime rib roasts.
What’s the difference between a prime rib and ribeye steak? And which is better? We asked Mr. Steak to answer all of your burning questions for our Prime Rib Vs. Ribeye Steak School Special.
Prime ribs and ribeye steaks come from the exact same primal cut of beef. A section of the cow called the “primal rib section. ” Its one of the nine primal cuts of beef. The primal rib section resides on the forequarter of the cow under the front of the backbone.
How the butcher cuts and cooks a ribeye and a prime rib is what makes them different. When you slice a whole prime rib into individual steaks you get ribeyes steaks. So, a USDA prime ribeye is a raw, prime “rib steak. “.
The prime rib is one of the most prized and beloved cuts of beef. When you order this dish at a restaurant or carve into it at a holiday dinner, you know you’re in for a supremely tender, flavorful and juicy eating experience. But have you ever wondered exactly where this magnificent cut of meat comes from on the cow?
The prime rib comes from the rib primal, which is located along the upper center section of the cow’s body. More specifically, it is cut from ribs 6 through 12 of the beef rib primal section.
Understanding Beef Primal Cuts
To understand where prime rib comes from, it helps to first understand how a side of beef is divided into sections known as primal cuts.
When a cow is slaughtered and butchered, the carcass is first split in half from head to tail, creating two sides of beef. Each side is then divided into eight primal cuts:
- Chuck – Shoulder area
- Rib – Upper center section
- Short Loin – Lower center back
- Sirloin – Hip
- Round – Rear leg
- Flank – Lower chest/belly
- Plate – Lower chest
- Brisket – Lower chest
The primal rib section is located at the top center of the animal’s body, just behind the chuck cut and in front of the short loin
The Rib Primal Cut
The rib primal consists of ribs 6 through 12 on a side of beef This section contains some of the most tender and flavorful meat on the animal due to its minimal use and copious marbling
There are 13 total rib bones on a steer. The first 5 ribs are part of the chuck primal. The remaining 8 ribs make up the rib primal.
Where Exactly is the Prime Rib From?
The prime rib roast comprises the 6th through the 12th ribs of the rib primal section. It usually includes the desirable “eye” muscle and spinalis dorsi. It is prepared with some of the rib bones attached to add flavor during cooking.
Because this area does minimal work on the cow, the prime rib is incredibly tender and well-marbled with fat, which makes it exceptionally flavorful and juicy when roasted.
The term “prime rib” refers both to the primal location of the roast and also to the USDA grade. To be labeled USDA Prime, the highest grade, the roast must have ample marbling and come from young cattle. Most prime rib sold in stores is USDA Choice grade rather than true Prime due to its expense.
Other Cuts from the Rib Primal
While the prime rib roast is the most prized cut from the rib primal, the entire section contains high-quality, delicious meat. Some other popular cuts from this area include:
-
Ribeye steak – The core “eye” muscle of the rib primal. Extremely tender and flavorful.
-
Ribeye roast – Made from the center eye muscle without the bones. Also called a bone-in ribeye roast when prepared with some of the bone attached.
-
Short ribs – The meaty ribs cut crosswise across the bones into shorter sections. Excellent for braising.
-
Back ribs – The bones cut away from the prime rib with meat attached. Similar to baby back ribs with more meat but bigger bones.
Prime Rib – How is it cut & cooked?
The prime rib is one large section of up to seven ribs from the primal rib section. Some people also call it a standing rib roast. You slowly roast it whole in the oven. After roasting, you cut individual slices and serve.
Because prime ribs are so large, you usually cook them for a large group. That means youd like a range of doneness to make people of all tastes happy. Mr. Steak recommends taking the roast out of the oven when it reached 120°F.
Wrap it loosely in tin foil and let it sit on the counter for about 20 minutes. The juices will flow back toward the center. The edges of the rib roast will be more well done. The center will be medium rare.
We invite you to try Mr. Steak’s classic Prime Rib recipe!
Ribeye – How is it cut & cooked?
A ribeye steak is a cut of meat from the same primal rib section as the prime rib. The butcher cuts it into individual slices and trims it before cooking.
You can make seven ribeye steaks from one prime rib. You don’t roast a ribeye steak slowly in the oven like you do a prime rib. The best way to cook a ribeye steak is to grill it on high heat, preferably medium-rare, 130°-140°F.
Your preferences may vary. Use a meat thermometer to gauge the internal temperature.
Know your Beef cuts: Prime Rib
FAQ
What is a prime rib called at the grocery store?
What part of beef does prime rib come from?
Is prime rib better than ribeye?
Is prime rib the most expensive cut of beef?