A Guide to Prime Rib vs Ribeye: Understanding the Differences (2024)

FAQs

A Guide to Prime Rib vs Ribeye: Understanding the Differences? ›

Prime rib is simply a bigger, less-processed section of the cow's primal rib, while a ribeye is a piece of that rib section sliced into a smaller portion. Both cuts also share a reputation for being utterly delicious. The rib primal is tucked into an area of the cow that doesn't do much work.

The cut is from the rib roast, aka prime rib. To be considered a ribeye, the steak must be cut before the roast is cooked. The cuts are then sold as ribeye steaks. Prime rib cuts are larger than ribeye cuts since they include the ribeye and the bone.

They're easy even for beginners to cook correctly, but they can come at a high price tag. While prime rib is also quite a costly roast, it can be cut into a number of ribeye steaks at a lower cost than what you'll find at the butcher's counter.

It's impossible to crown one cut the winner. Whether ribeye or prime rib is the better pick depends entirely on the occasion! These two choices may come from the same cut of beef, but they're not interchangeable; ribeyes and prime rib roasts are cooked differently and serve different purposes.

When you're shopping for prime rib, ask for a standing rib roast. That's the name you'll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.

First, we have to take into account size, because prime rib roasts are sold whole, they're a much larger cut than an individual steak and are priced accordingly.

What is the difference between Prime Rib and Ribeye? Prime Rib is slow roasted and cut to order while Ribeye is seared, seasoned, and grilled to perfection.

The Top Contenders: Strip Loin & Sirloin

You can easily recreate nearly identical results of a ribeye with considerably less cost. The Strip Loin Roast already resembles Prime Rib's flavor thanks to its proximity to the ribeye. Additionally, Strip Roast has no large pockets of fat, making it easier to trim.

Our Final Say: Is Filet Mignon or Prime Rib the Finest Cut of Steak? The filet mignon cut from a cow is, undoubtedly, the most tender cut of steak you'll have. The cut from a rib roast is one of the most flavorful, thanks to incredible marbling that allows its fat to give it a taste and tenderness boost naturally.

Chateaubriand Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent.

Why is my prime rib always tough? ›

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.

What is Prime Rib? At the store, “Prime Rib Roast” can go by different names including Rib Roast, or Standing Rib Roast (because it is positioned standing on the rib bones as it roasts). It can be found in the meat case with both boneless and bone-in options.

“Those are steaks from the midsection of the animal, between the rib and the rump.” These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor.

Marbling adds flavor, and younger beef cattle produce the most tender meat, which is why the Prime grade is given to the younger cattle with the most abundant marbling. The Choice grade is given to meat that comes from younger cattle with moderate marbling. It is still very flavorful, tender and juicy.