Standing rib roast
Encyclopedia
A standing rib roast is a cut of beef
from the primal rib, which is one of the eight primal cuts of beef. The entire rib
section comprises ribs six through 12 of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steak
s. Ribeye steaks result from removing the bones and most of the fat and lesser muscles (tail).
A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA Prime grade beef".
A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "lip" or "cap".
The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. In the United States
, it is common for barbecue purists to apply smoke to the uncooked rib roast at low heat for two to three hours before dry roasting.
In the United Kingdom, Yorkshire pudding
is frequently served as a side dish with prime rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at tableside.
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
from the primal rib, which is one of the eight primal cuts of beef. The entire rib
Rib
In vertebrate anatomy, ribs are the long curved bones which form the rib cage. In most vertebrates, ribs surround the chest, enabling the lungs to expand and thus facilitate breathing by expanding the chest cavity. They serve to protect the lungs, heart, and other internal organs of the thorax...
section comprises ribs six through 12 of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steak
Rib steak
A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably...
s. Ribeye steaks result from removing the bones and most of the fat and lesser muscles (tail).
A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA Prime grade beef".
A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "lip" or "cap".
The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. In the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
, it is common for barbecue purists to apply smoke to the uncooked rib roast at low heat for two to three hours before dry roasting.
In the United Kingdom, Yorkshire pudding
Yorkshire pudding
Yorkshire Pudding is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy.-History:...
is frequently served as a side dish with prime rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at tableside.