Prime Rib
Prime rib is a large bone-in beef roast cut from the rib primal between the 6th and 12th ribs. It is the whole-roast version of the ribeye muscle. The name refers to the cut, not the USDA grade, a prime rib can be USDA Prime, Choice, or Select. The same marbling, color, and texture factors that grade a ribeye steak grade the whole rib roast.
Prime rib is a large bone-in beef roast cut from the rib primal between the 6th and 12th ribs. It is the whole-roast version of the ribeye muscle. The name refers to the cut, not the USDA grade, a prime rib can be USDA Prime, Choice, or Select. The same marbling, color, and texture factors that grade a ribeye steak grade the whole rib roast.
A prime rib is the rib primal kept intact for roasting with the rib bones still attached. American restaurants serve it as a slow-roasted whole section sliced to order. A 7-bone rib is the full primal; a first-cut 3 to 4 rib roast is the loin-end half (typically more marbled), and a second-cut is the chuck-end half (with more separated muscle but still rich).
Outside the US, the same cut is sold as standing rib roast in US butchery, forerib in the UK, or côte de boeuf in France when served as a bone-in single-rib steak. Grading is identical to ribeye: graders inspect the ribeye cross-section between the 12th and 13th ribs to assign the carcass grade, and that grade applies across the whole rib section.
Also known as: Standing rib roast, Rib roast, Bone-in rib roast, Forerib (UK), Côte de boeuf (France).
What good quality looks like
- Heavy, evenly-distributed marbling visible across the cross-section of the cut end
- Bright cherry-red lean with no surface darkening or browning
- A thick white fat cap on the outer side, firm not oily
- Bones cleanly cut and frenched when served bone-in for presentation
- A visible spinalis dorsi cap along the upper edge of each rib, the most prized eating muscle on the cut
How to cook it
- Roast low and slow (95-130°C / 200-275°F) to a target internal of 52°C / 125°F for medium-rare, then high-heat sear to crust
- Reverse-sear or smoke-then-sear produce the most even doneness across the thickness
- Rest 20-30 minutes after cooking, carving juice retention is much better than a steak
- Score the fat cap before cooking to render evenly and form a crisp crust
Frequently asked
What is the difference between prime rib and ribeye?
They are the same muscle (longissimus dorsi). Prime rib is the whole multi-rib roast with bones attached. Ribeye is what you get when that roast is portioned into individual steaks. Same anatomy, different presentation.
Does prime rib have to be USDA Prime?
No. The name refers to the cut, not the grade. A prime rib can be USDA Prime, Choice, or Select. Restaurants typically sell USDA Choice as their default prime rib.
First cut or second cut, which is better?
First cut (loin end, ribs 10 to 12) has more uniform muscle and is more marbled. Second cut (chuck end, ribs 6 to 9) has more separated muscle structure but stays moist and is often more flavorful. First cut commands a small premium.
How can I tell if a prime rib is high quality from a photo?
Look at the cut end: heavy, evenly-distributed marbling across the eye, a clean white fat cap, bright lean color, and a visible spinalis cap on the upper edge. MeatGrader scores these factors automatically.