What is Prime Rib?
Jump To RecipePrime rib, this amazing cut of beef perfect for special occasions, has a bit of a puzzling name—it's not like pork ribs, and it's not really "prime" in the way we grade meat. So, what is prime rib? Read on to find out.
Decoding Prime Rib
When you hear the term ribs, you likely picture the kind that you eat with your hands. Prime rib, however, is actually a beef roast, a big hunk of beef that sits atop rib bones. Indeed, the cut is just as often called a prime roast or a standing rib roast.
To make this title even more confusing, the term “prime” does not refer to the USDA beef grading system but to the fact that this is a primal cut of beef, meaning it’s one of the first cuts of meat separated from the animal during butchering.
A prime rib roast consists of a large round of meat, also called the eye, which is attached to the rib bones. It’s cut from ribs 6 through 12 of the cow. The earlier ribs are from the chuck primal, and the 13th is part of the loin.
A whole standing rib roast would have 7 ribs total, but most often a standing rib roast will be cut into smaller portions, usually between 2 and 4 ribs.
What is the Best Cut of Prime Rib?
When it comes to determining the best cut of prime ribs, the answer is a straightforward "it depends." Choosing a roast closer to the chuck end (also known as the second cut) ensures a bolder beef flavor, though it may sacrifice some tenderness compared to the first cut from ribs 9-12 (small end, loin end). While the first cut may come with a higher price tag, it boasts more lean meat and less fat. On the other hand, fans of the second cut appreciate its abundance of fat, especially when slow-cooked to maintain its delightful moisture. So, when asking "what is thebest cut of prime rib," the decision, if you find yourself at the butcher's, ultimately lies in your hands.
Bone-In or Boneless?
You can find prime rib both bone-in and boneless. A boneless prime rib is often called a ribeye roast adding another layer to the question of "what is prime rib." Though both are delicious, most professional cooks will recommend cooking the roast with the ribs intact to help insulate the meat and keep it moist. But a boneless roast, such as this one, is easier to slice. For this reason, many recipes, including this one and this one will advise you to remove the bones in one piece before cooking but then tie the rib plate back in place to get the best of both worlds. Once done cooking you simply cut them back off and you not only have an easy to slice, but the cooked ribs make for excellent nibbling.
Is Prime Rib the Same As Rib Eye Steak?
The answer here is both yes and no. Rib eye steaks are cut from that same primal cut. The difference comes in the cooking. If you have a slice of prime rib on your plate, it was cooked first and then sliced. A rib eye steak is cooked singly from raw and so will likely have more seared sides to it.
How To Cook Prime Rib?
The best way to cook this delicious, albeit huge, hunk of meat is low and slow on your Traeger. Because the meat is so flavorful on its own you can season it simply with salt and pepper, though a spice rub will add an extra boost of flavor. Our suggestion? Our Prime Rib Rub or Coffee Rub will give your roast added flavor without taking away from the meat itself. Check out our top-standing rib roast recipes today. And once you have all the leftovers, learn how to best use your leftover prime rib.
Now that you know all these expert hacks, you'll never ask yourself "what is prime rib" ever again. Make sure to cook this for your next special occasion.
Meat Church Prime Rib
by Matt Pittman
1 Reviews
Prep Time
20 Min
Cook Time
3 Hr
Serves
8
Pellets
Mesquite
This Meat Church prime rib makes a show-stopping main course perfect for the holidays and other special occasions. Matt Pittman's trick of melting butter onto the meat as it rests also works with steak and other beef cuts.
Ingredients
main
| Kosher salt | |
| 1 | 8- to 10-lb boneless rib roast |
| Worcestershire sauce | |
| To Taste | Meat Church Holy Cow BBQ Rub or Traeger Prime Rib Rub |
| To Taste | Meat Church Gourmet Garlic and Herb Seasoning |
| 3 Tablespoon | unsalted butter, preferably high-quality |
1
Trim the roast of any very thick or hard pieces of fat but leave the meat covered with a thin layer of it. if one side does not look sharply cut, slice a bit off that end to make it look better. Sprinkle the rub all over with a generous amount of kosher salt. Let sit at room temperature for 1 hour (or cover and refrigerate for longer).
2
Rinse the salt off the roast under running water and pat dry with paper towel. If you like, rub the roast all over with Worcestershire; this acts a binder for your seasoning and adds some flavor but is optional. Generously season on all sides with Meat Church Holy Cow BBQ Rub Or Traeger Prime Rib Rub. Then season all over with Meat Church Gourmet Garlic and Herb Seasoning. Let sit for 15 to 20 minutes or cover and refrigerate for up to 24 hours.
3
When ready to cook, preheat the Traeger with the lid closed to 275°F; this will take 10 to 15 minutes.
4
Holding a wired leave-in meat thermometer or a wireless one like MEATER® parallel to the work surface, insert it into the center of one side of the roast. Place the rib roast directly on the grill grates fat side up. Close the lid and cook, basting occasionally with more Worcestershire if you like, until the internal temperature reaches 125°F for medium-rare, or your preferred temperature. This will take between 3 and 4 hours, and the time will vary depending on the size of your roast, its starting temperature, the weather, and your grill. Note that the medium rare slices will be from the center and the outside slices will be a bit more cooked.
5
Transfer the roast to a cutting board with a well (or place the cutting board in a rimmed baking sheet) to catch any juices. Slice the butter into pats and place the pats on top of the roast. Tent the roast loosely with foil and let rest for about 15 minutes. As the roast rests, the butter will melt over the meat and the internal temperature will continue to rise to a final temperature of 130°F to 135°F.
6
Slice the roast and serve. Enjoy!
