Beef Rib Roast Same as Prime Rib
With a name like a rib roast and prime rib, you might think that the dish is the same.
That isn't the case.
While rib roast and prime rib do take their meat from the same part of the animal, the preparation of each is different.
Because the preparation is different, it leads to a few other differences between the dishes, too.
Rib roast and prime rib both use meat from the primal rib in a cow.
This refers to the six to 12 ribs where the meat has an incredible amount of flavor.
Although both rib roast and prime rib come from the same area, there are a few key differences that make them different from one another.
Here are some differences between rib roast and prime rib.
Rib Roast Vs. Prime Rib (What's The Difference?)
1. Different Names
Both rib roast and prime rib have different name variants.
Prime rib is also called standing rib roast.
This refers to the common way of cooking prime rib.
Most chefs will stand the ribs up to ensure the meat doesn't come in contact with the grill or dish.
This ensures it cooks evenly rather than having certain areas that cook too much or don't receive enough seasoning.
Rib roast has several variations.
Some refer to rib roast by the term ribeye or rib eye.
Others call rib roast by the term rib steak or just steak.
When speaking about rib roast and prime rib, it's good to know the different names that they go by.
That way, when someone mentions wanting rib eye, you know what they're talking about.
Rib roast and prime rib are different because they each have different names that people use for them.
2. Cuts
Another big difference between rib roast and prime rib is how it's cut.
While both come from the same ribs in a cow, the way in which they're cut is different.
Prime rib includes the ribs when the butcher cuts it.
They cut it in such a way that the meat and ribs come attached.
Rib roast can vary.
Depending on the intended use of the meat, the butcher will either cut the ribs with the meat or leave it with the rest of the bones.
That's because rib roast is often cooked as a steak.
Few people enjoy eating steak with bones in it, so the butcher will carefully cut the meat from the rib bones.
This requires more precision and time on the part of the butcher.
Rib roast and prime rib are different because one comes with the ribs whereas the other can come with or without the ribs.
3. Flavor
An important distinction to make between a rib roast and prime rib is the flavor.
Many will claim that rib eye and prime rib taste the same, but that isn't necessarily the case.
Prime rib tends to have more flavor because it includes the bone.
Part of the preparation process of cooking prime rib means that the bones remain in the meat.
They cook with it which allows the bones to give the meat even more flavor.
Rib roasts often don't include the bones.
They're removed before cooking starts to happen.
As a result, the flavor comes from the meat and seasonings alone.
While both are extremely flavorful and deliver that meaty flavor one expects, it's the prime rib that provides a more potent experience.
4. Pre-Cooking Preparation
Before you can start cooking prime rib or a rib roast, there are different things you need to do for each.
For prime rib, it's important that you let the meat thaw before cooking it.
For example, you can't take the meat directly out of the freezer and put it in the oven.
Not only will this make cooking the prime rib take a long time, but it can also impact its flavor and quality.
This is different from preparing a rib roast.
A rib roast can be set on a grill or put inside of an oven immediately.
Although it's usually best that you let it thaw, too, it doesn't suffer the same consequences as prime rib.
Prime rib and a rib roast are different because you need to let prime rib thaw before cooking it.
5. Rib Cap
One of the best parts of rib meat is the rib cap.
This refers to a small area in the meat that has a ton of flavor and is extremely tender.
Many people will spend a lot of money solely on the rib cap because of its incredible flavor and texture.
You won't find the rib cap in a slice of prime rib.
The way in which the butcher cuts the ribs means that the cap is either left behind or it's difficult to find within the prime rib.
You can only find the rib cap in a slice of the rib roast.
That's because the butcher carefully takes slices between the ribs and allows easy discovery of the rib cap.
Rib caps are also known as Spinalis Dorsi.
It's the most delicate part of rib meat.
It's also the most expensive.
Some butchers sell the rib cap separately from the rest of the meat, so you can expect it to be quite expensive.
It's also difficult to find in most grocery stores and butcheries.
You'll either need to enjoy it at a restaurant or find it at a specialty store.
Rib roasts and prime rib are different because rib roasts contain the rib cap whereas prime rib does not.
6. Costs
Another big difference between prime rib and a rib roast is the cost of both dishes.
If you're cooking prime rib on your own, then you'll find that it's cheaper to buy at the grocery store than a rib roast.
That's because it's easier for the butcher to cut.
Rib roasts are more expensive at butcheries and grocery stores because the butcher has to spend more time on them.
It requires skill and precision to carefully separate the meat from the ribs.
If the buyer doesn't want the bones in it, then the butcher needs to take even more time to remove any bones that might be lurking within the meat.
Since it requires more time and preparation, rib roasts are more expensive than prime rib.
However, at some restaurants, you might find that prime rib is actually more expensive than rib roast.
That's because restaurants can serve more rib roast from a single set of ribs than they can prime rib.
When someone orders prime rib, they expect a full set of ribs on their plate.
That usually means they get all or half of the ribs of the animal.
Not only does this cost more for the kitchen to make, but it also takes a long time to cook prime rib, too.
That leads to a more expensive menu item.
Rib roasts, on the other hand, can last longer.
Chefs can cut the ribs into small portions to help extend how long the stack of rib meat lasts.
They're able to get more out of the animal, so they need to buy fewer.
This saves them money.
It also doesn't take as long to cook rib roast, so that also saves them time and preparation.
The result is a slightly lower menu price.
Prime rib and rib roast are different because the prime rib is cheaper in grocery stores whereas rib roasts are cheaper in most restaurants.
7. Bones
The presence of bones is another difference between prime rib and rib roasts.
Prime rib always has the bone in it.
It's the dish's signature mark.
Rib roasts can either have the bone in them or not.
Some individuals enjoy having the bone attached to their steak because it gives the meat more flavor.
Others prefer the bone out of the steak because that bone makes cutting and eating the steak more difficult.
Regardless, the key difference is that the prime rib always has the bone in it whereas rib roasts are variable.
8. Texture
Before you cook rib roasts or prime rib, their textures are the same.
That's because they come from the same area of the animal.
They both have access to the same amount of fat and muscle.
The difference in the texture boils down to how you cook the meat.
Since prime rib tends to prefer a slower cooking process, the meat tends to be much more tender.
That's because slow cooking the meat enables the meat to heat thoroughly.
It becomes soft.
Rib roasts, on the other hand, tend to undergo a searing step.
This enables the exterior of the meat to be a bit tougher or crispier than the rest of the meat.
That gives it a significant difference in its texture compared to a prime rib.
Although it all comes down to how you cook it, the traditional ways of cooking prime rib and rib roasts lead to a difference in texture.
9. Cooking Methods
The cooking methods most chefs use to cook a prime rib and rib roasts are also different.
In most cases, rib roasts, or rib eye, become steak.
As such, they're cooked like a steak.
The meat goes on a pan or grill, and it cooks for as long as the individual prefers their meat.
Medium rare or well done tend to be the most popular options.
You can also pack rib roasts with tons of seasonings.
Many chefs will cover the meat in their choice of seasonings before cooking it.
Sometimes the seasonings are as simple as salt and pepper.
Other times, the seasonings come with various exotic blends.
There are several different ways to prepare and cook a ribeye which is why it's a favorite among many people.
Prime rib, on the other hand, tends to only have one way to cook it.
After it thaws, chefs will season the meat, and then they'll place it in an oven or on a grill depending on their preference.
Since they like it to cook evenly, they'll secure it in such a way that the prime rib stands.
Another popular way that chefs cook prime ribs is to cover them in their own juices.
They'll put a pan below the ribs which collects with meat and other juices as it cooks.
Then they'll take a spoon and cover the meat with its own juice to add yet more flavor.
Cooking prime rib takes significantly more time than cooking a rib roast.
Prime Meat Vs. Prime Classification
When shopping for prime meat, it's easy to mistake the term primal meat with prime meat.
The six to 12 ribs give primal meat, but that doesn't always mean it's prime meat.
Prime means high-quality and the USDA grades the meat according to its quality.
If you want the best meat for your rib roast or prime rib, then you'll need to look for the label from the USDA stating that it's prime-quality meat.
Primal meat refers to the specific meat found within the six- to 12-rib area.
It's given this name because this meat tends to have the best flavor and texture.
How To Cook Prime Rib
If you're looking for the best way to cook prime rib, then follow these steps.
1. Preheat The Oven
Before your meat can start cooking, you'll need to make sure your oven is toasty.
Preheat it to 450 degrees Fahrenheit.
You'll want to start high to help give the prime rib a nice sear.
You also need to make sure that the meat is thoroughly thawed from the freezer.
If your finger can press into the meat without too much resistance, then you're in good shape.
2. Season The Meat
The next step is to season the meat.
You can stick with general salt and pepper or try to add some more flavor to the meat with special blends.
The real trick is to coat the meat generously with seasonings.
Not only will they make the surface of the meat taste better, but if you have enough seasoning on it before it's cooked, then the seasonings can melt into the rest of the meat while it cooks.
An extra trip is to use either garlic, thyme, or rosemary to give it some kick.
3. Sear The Meat
You'll want to sear the meat next.
To do that, you'll need to place the meat in a cooking dish.
Then place the dish inside the oven.
In most cases, you'll want to leave it in the oven for 30 minutes.
However, what you're really looking for is a golden-brown crust that forms on the outside of the meat.
It may take a few minutes less than 30 minutes or a few minutes more than 30 minutes to reach that color.
4. Turn Down The Heat And Roast
Once you spot the crust, it's time to turn down the oven.
Reduce the oven's temperature to 350 degrees Fahrenheit.
The key to a perfect roast is knowing how long you need to leave it in the oven.
To find out, you need to know how heavy the meat is.
Most meat is sold by the pound, so you only need to check your label to find out.
The general rule of thumb is to cook meat for 15 minutes per pound.
The average meat that you get from the store tends to cook for an hour and a half to two hours.
It's also a good idea to take some of the juices that leak out as it cooks, and drizzle over the meat.
5. Hydrate
After it's done cooking, you'll want to check it with a steak thermometer to ensure it is thoroughly cooked.
If it's at the right temperature for you, then it's time to take it out.
Tent the meat in foil and then let it rest for another 20 minutes.
During this process, the meat hydrates itself again with its own juices.
By the time the 20 minutes is over, you have a tender and flavorful prime rib meal waiting for you.
How To Cook A Rib Roast
Cooking a rib roast is easy since you're basically making steak.
Follow these steps to cook a rib roast using the pan-searing method.
1. Thaw
To ensure you can get an even cook throughout your meat, you'll want to let it thaw first.
Take the meat out and leave it to thaw at room temperature for 30 minutes.
2. Season
While it's thawing, it's a great time to cover it in the seasonings that you love the best.
3. Preheat Skillet
Once you're done seasoning your meat, you'll need to prepare your skillet.
The best type of skillet for steak is a cast iron skillet, but any type will do.
Pour your choice of oil on the skillet, then set it on the stove at medium heat.
4. Sear
Once your meat finishes thawing, it's time to sear the meat.
Set it on the skillet for two to three minutes until you see a brown crust form on it.
Then quickly flip the meat and do the same thing with the other side.
5. Lower The Heat
Once both sides have that golden crust, you need to cook it a bit more slowly.
Put the stove down to low heat.
Let the meat cook on the skillet while occasionally flipping it.
If you want extra flavor, then you should also melt about two tablespoons of butter in the skillet.
Taking a spoon, drip the butter over the steak from time to time.
It should take about 15 to 20 minutes for the steak to finish cooking.
Use a thermometer to ensure it is cooked thoroughly.
Conclusion
Prime rib and rib roasts both come from the same slice of meat.
However, they're different because they're cooked differently and have a few variations.
The presence of a bone is one of the main differences along with how potent the flavor of the meat is.
You can use the tips above to cook a flavorful and tender prime rib and rib roast meal.
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Source: https://www.thecoldwire.com/rib-roast-vs-prime-rib/