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prime rib

golffergolffer Posts: 144
edited 6:28PM in EggHead Forum
When one goes to a resturant and orders prime rib, and you get a 3/4" slice that looks like it was cut from a roast what cut of meat are they using?


  • fishlessmanfishlessman Posts: 23,009
    standing rib roast, sometimes called ribeye or delmonico roast
  • fishlessmanfishlessman Posts: 23,009
    should also mention because its confused alot that prime is in reference to the better rib sections,not better meat quality. a prime rib can be choice meat which is actually what i like, i dont want all the fat that you would find in a prime cut prime rib
  • stikestike Posts: 15,597
    the prime rib.

    sorry, couldn't resist.
    they are cutting it (or should be) from a rib roast, boneless or bone in.

    quality varies. keep in mind that "prime" has NOTHING to do with the grade of meat. a select rib roast may legally be sold as "Prime Rib". prime in this case predates the grading system. people referred to that chunk of moo as a "prime cut of beef" before "prime" was a USDA grade
    ed egli avea del cul fatto trombetta -Dante
  • thirdeyethirdeye Posts: 7,428

    Here is a visual of what fishlessman mentioned, the standing rib roast is #1 in the Rib section of this chart. Standing rib means bone-in, the roast can be boneless too.
    Happy Trails

    Barbecue is not rocket surgery
  • golffergolffer Posts: 144
    Thanks for all the help. I realize it will vary greatly but what should this cut sell for...$8.00 - $10.00/lb?
  • Little StevenLittle Steven Posts: 28,817

    That is not far off the price but it is on sale in our area now for $3.99-$4.99. That is canada AAA which is the next down from Prime


    Caledon, ON


  • stikestike Posts: 15,597
    it's a roast that can be cut into rib eye steaks.
    whatever the steaks sell for in your area, the roast might be a little less per pound
    ed egli avea del cul fatto trombetta -Dante
  • ShiffShiff Posts: 1,707
    They go on sale locally at my favorite market for %5.99 - $6.99 per pound. Canadian Beef, but I don't know the grade. All I know is that I've never cooked a bad one and they are always better than restaurant cooking (thank you, BGE).
    Large BGE
    Barry, Lancaster, PA
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