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Prime Rib vs. Ribeye: What’s the Difference?_freckle removal wollongong

2022-08-16 03:44:26 Form: author: click:134
Teri Tsang Barrett·4 min read
Photo credit: Getty Images
Photo credit: Getty Images

Fun Fact: Ree Drummond’s very first blog post was "How To Cook A Steak." Her cut of choice? The ribeye. Prime rib roasts and ribeye steaks are among the most treasured, beloved cuts of beef out there (just ask Ladd Drummond!). Both are gloriously rich and tender, and while they can be pricey, you certainly get what you pay for: Just one bite of either cut will tell you all you need to know.

But if you're considering prime rib vs. ribeye for your next family feast or cookout, you're probably wondering what the difference is between the two. Well, it all depends on how many people you're serving, how much time you have, and where you're cooking.

Ribeye steak, for one, is so good that all Ree uses on it is seasoned salt and lemon-pepper seasoning (oh, and butter!). Ree's Prime Rib, meanwhile, is even more of a special occasion recipe—and it's a staple on the holiday table. You can't go wrong with either of these cuts.

Is ribeye the same cut as prime rib?

Though prime rib is typically served in restaurants as a “steak” or a slice of meat, it’s always cooked as part of a larger roast (known as a standing rib roast) before it's sliced into servings. Prime rib is an impressive cut of meat that is easier to make than it looks—though as Ree points out, overcooking this special-occasion cut would be a tragedy of epic proportions, so arm yourself with a meat thermometer or take the steps necessary to babysit this roast until it’s just right.

The ribeye actually comes from a prime rib roast (or standing rib roast) beforeit’s cooked, so a ribeye is classified as a steak. In a nutshell, prime rib always begins its journey to a lucky plate as a roast; a ribeye always starts out as a steak. Both, however, come from the same cut of beef.

American butchers will break down a cow into eight parts—or primal cuts, in butcher jargon. Both ribeyes and prime rib come from the rib primal cut, which is located toward the forequarter of the cow, high on the back where the muscle doesn’t get much exercise, resulting in the prized fatty marbling.

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