If you’re planning a roast and are looking for prime rib, you might feel nervous. After all, you want to make sure you’re buying the correct cut to get the right results. How do you know what you’re buying is prime rib and not a lesser cut?
At the supermarket or the butcher’s, prime rib is labeled “Standing Rib Roast” or “Beef Bone-in Rib Roast.” Make sure it’s well-marbled, brightly colored, and that the cut is of Prime grade.
Now that we know what we’re looking for, let’s examine what makes prime rib so desirable on the dinner table.
Which Cut of Beef Is Considered Prime Rib?
As the name suggests, the prime rib is from the cow’s rib section. Specifically, it comes from a cow’s 6th to 12th rib; this section is called the beef rib primal. Ribeye steaks also come from this exact spot.
However, just because prime rib has the word “prime” in its name, it doesn’t mean it’s automatically of Prime grade. USDA gives the highest quality meat a “Prime” grade, but most go to high-end restaurants and hotels.
That means some scrupulous sellers try to sell lower-grade prime rib at higher prices. Although there’s nothing wrong with Choice-grade prime rib (the next grade below Prime), ensure you’re not overcharged.
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A Quick Note About USDA Grades
We’ve been mentioning “USDA Prime” and “USDA Choice” but never really explained what it was. Let us explain it real quick and how it can affect your prime rib.
USDA Prime is the highest grade any cut of meat can receive, and it’s reserved for cuts that are of the highest quality and from the healthiest cows. Only a small percentage of beef receives this; most restaurants snap them out before the public can see them in stores.
USDA Choice is the next grade level. It’s not as great as Prime, but it’s still acceptable. It’s slightly cheaper than Prime and much more accessible without compromising quality.
Lastly, there’s USDA Select. It’s the lowest grade of meat and is the cheapest available. However, it doesn’t necessarily mean it’s inedible or of dubious quality; it just might not be as tender or well-marbled as Prime or Choice.
So when shopping for a standing rib roast, try for USDA Prime prime rib as much as you can. But if all else fails, USDA Choice prime rib can be an acceptable alternative.
Is Ribeye the Same As Prime Rib?
Ribeye steaks are different from prime rib, despite coming from the same part of the cow and the same rib section.
Prime rib is usually sold with the bone still attached because of the flavor it imparts during cooking. Although you can also buy boneless prime rib, it’s not as common.
Conversely, Ribeye is usually sold without the bone because of how quickly the steaks are cooked. The bone interferes with how the steak cooks and can dry out the entire cut if not careful.
Most importantly, ribeye steaks are usually cut away from the bone before it’s cooked. If the cut is cooked with the bone still attached, it’s a prime rib roast, not a ribeye steak.
Is Sirloin Roast the Same As Prime Rib?
Sirloin roast is not the same as prime rib; in fact, they’re not even from the same part of the cow. Prime rib is from the cow’s rib section which is closer to the front, while sirloin is near the back. Their positions affect their tenderness as well.
Most sirloin roasts use top sirloin, although bottom sirloin can also be used if needed. It’s slightly tougher than prime rib meat because the cow uses this muscle more, but it’s also not as fatty. Sirloin makes for a lean, budget-friendly roast.
On the other hand, the prime rib has more fat woven into the meat than the sirloin. The cow’s rib isn’t used for movement as much, so fat accumulates at this section instead. As a result, it makes for a juicy yet greasy roast.
Which Is More Expensive, Prime Rib or Ribeye?
Considering the limited amount of prime rib and ribeye cuts per cow, you can expect them to be quite expensive.
Ribeye steaks, by default, are pricey because of their tenderness and excellent marbling. And if you’re lucky enough to find a butcher who sells the marvelously tender rib eye cap, you can expect that to be even pricier.
Boneless or bone-in ribeye steaks also differ in price. Boneless ribeye steaks are more expensive because of the cost involved in removing the bone.
Meanwhile, bone-in steaks can cause the customer to pay more because the bone adds to the overall weight of the cut.
Prime rib, on the other hand, is still more expensive than a ribeye steak. That’s because when you buy a prime rib, you’re purchasing a significant portion of the rib. From there, you have the freedom to create your own cuts.
What Tastes Better, Sirloin or Prime Rib?
Because sirloin and prime ribs come from two completely different parts of the cow, their flavor heavily depends on your preferences and dietary requirements.
As mentioned earlier, sirloin has less fat, making it an excellent cut for those who prefer lean cuts of steak. However, it’s slightly tougher because it’s from a part of the cow that’s used for movement.
Meanwhile, the prime rib has two things helping its flavor: the bone and its fat content. The bone and the attaching cartilage impart a specific flavor during the slow roasting process, and the melted fat enhances it. Some people find this desirable.
When aged, prime rib (along with ribeye steaks) develops a more complex flavor than sirloin because of the fat. The better the marbling, the deeper the flavor as it ages.
Is Prime Rib the Best Cut of Beef?
Just like with the taste, determining the best cut of beef depends on your preferences.
If we’re talking about overall leanness and tenderness, then filet mignon is the top choice. It has virtually no fat and comes from a muscle that isn’t moved at all.
Some people describe its tenderness as a “melt in your mouth” sensation, making it a well-sought-out cut.
On the other hand, prime rib is equal parts tender and juicy. It’s juicy because of the fat weaving through the muscle and tender for the same reason.
It also ages better than the lean filet mignon. Prime rib is the best cut if you’re after flavor, tenderness, and juiciness.
Why Should You Buy Prime Rib?
All this talk of juiciness and tenderness should be enough to convince you that prime rib is a worthy purchase.
But it’s not a purchase to be made lightly – it’s one of the most expensive cuts of beef. It fetches a high price per pound, and it’s sold for several pounds at a time.
Typically, you’d be looking at a price tag of several hundred pounds for a good portion of prime rib. Most people would balk at this price and settle for something else.
But if you’re willing to look past the price, you’ll be rewarded with an excellent piece of beef.
Make a roast with it or carve your own steaks – whatever you do, have the patience to cook it low and slow to get the most out of your money.
How do I select the best prime rib package at the store? >> Check out the video below:
Final Thoughts
Prime rib might be difficult to find in stores despite knowing what it’s usually called, but the search is worth it. Its flavorful, tender, and juicy – qualities can turn your roast from good to mouthwateringly excellent.
And although the price tag can be steep, it’s well worth it.
So, the next time you’re planning a roast – go all out and buy a prime rib. It might be expensive, but you won’t regret it.