The question of prime rib vs ribeye is one that has been debated for many years. As the two types of beef are cut from the same area on a cow, they are very similar in flavor and texture. However, there are some key differences between these two cuts that may be important to you when making your decision about which type of steak to buy.
A lot of people think that a prime rib is the same as a ribeye. This couldn’t be further from the truth! Prime ribs, which are often sold at restaurants for upwards of $40 per serving, are typically cut from an entire slab of beef and can weigh up to 18 pounds.
The meat on these cuts is very lean because it’s been trimmed off all the fat and sinew. Ribeyes, on the other hand, comes from just one section in between two bones in what’s called “the short loin.” The meat on this cut is more flavorful because it has fat running through it and also contains some bone marrow.
The prime rib and the ribeye are two different types of meat, but both are excellent beef cuts. The prime rib is taken from the middle section of a standing cow, so it has more fat than muscle. Ribeyes come from the top part of the animal, so they have less fat than prime ribs. Ultimately though, if you prefer leaner or fattier meat then go with that cut!
So, prime rib vs ribeye? It really just depends on your taste. Read on for our information and recommendations about it!
What’s Prime Rib?
Prime rib is a cut of prime or choice-grade beef. It’s taken from an area in the center of the cow and contains little fat marbling, unlike prime ribeye which is prime-grade steak prized for its flavor and tenderness. The prime rib was first introduced to America by Scottish immigrants who brought their tradition for prime rib roast with them.
The prime rib roast can be divided into two sections: the large end (usually called the “standing prime rib”) and small end (closely referred to as “sandwich”).
The standing prime rib is typically more expensive because it will usually yield more servings than the sandwich section—and can weigh up to 18 lbs! The meat on this part of prime ribs is leaner than prime ribeye because it’s been trimmed of all the fat and sinew.
Prime Rib – How is it cut & cooked?
A prime rib is the prime section of a standing prime rib roast. It’s taken from an area in between two ribs and has large pockets of fat and bone marrow running through it. The prime rib can be cut into either ‘standing prime ribs’ or individual steaks – both providing prime grade beef with exceptional flavor and tenderness!
Standing prime ribs – this larger cut contains several bones, any excess fat/sinew, as well as two large muscles (the spinalis dorsi and complexus) that separate towards the end of cooking; resulting in uneven doneness throughout the meat. This steak is cooked slowly to bring out its spectacular flavor.
Individual prime steaks – these smaller cuts are usually made by carving around each muscle, and then cutting them into 1-2″ thick steaks. This cut is best suited for those who like their steak medium rare all the way through – as the muscle fibers are more exposed and can easily become tough if overcooked.
How to cook a prime rib?
A prime rib roast can be cooked in either an oven or on a grill. When cooking in an oven, we recommend cooking at a low temperature (225-250 degrees Fahrenheit) so the meat slowly cooks evenly throughout. For prime rib on the grill, we recommend cooking over indirect heat at medium-high temperature (400-450 degrees Fahrenheit) using hardwood briquettes.
The prime rib should be placed fat side up so the meat can self-baste as it cooks. A prime rib is cooked when internal temperature reaches 120 degrees Fahrenheit for rare, 130 degrees for medium or 135 degrees for well done. When served with roast potatoes and vegetables, prime rib will feed up to 12 people!
What’s a Ribeye?
Ribeye is a prime-grade steak that is cut from the beef chuck primal, located between the neck and shoulder blade. The ribeye contains more marbling than other steaks, making it incredibly juicy and tender.
This steak gets its name from the ribs of meat that run along one side of the cut. Unlike prime ribs, ribeyes are not trimmed of all the fat and this extra marbling results in a more flavorful steak.
One important thing to note about ribeyes is that they come from just one section in between two bones, whereas prime ribs come from an entire slab of beef. This means that the prime rib will have more meat on it, but the ribeye will be thicker and contain more marbling.
Ribeye – How is it cut & cooked?
Ribeye steaks are cut from the ribeye primal, located between the neck and shoulder blade. The prime ribeye is a steak that is prized for its flavor and tenderness. This cut contains more marbling than other steaks, making it incredibly juicy and tender.
Ribeye steaks are best suited for those who like their steak medium rare all the way through – as the muscle fibers are more exposed and can easily become tough if overcooked.
How to cook a ribeye?
Ribeye steaks are best suited for those who like their steak medium rare all the way through – as the muscle fibers are more exposed and can easily become tough if overcooked. A favorite way of cooking this steak is also the simplest – simply searing the steak in an extremely hot pan for 1-2 minutes on each side, then resting it to allow juices to redistribute.
This cut of prime rib is finished cooking when the internal temperature reaches 120 degrees Fahrenheit for rare, 130 degrees for medium or 135 degrees for well done. When served with garlic butter, this prime rib will feed up to 8 people!
Prime Rib vs Ribeye – What’s The Difference?
The prime rib is a cut of prime or choice-grade beef that is taken from an area in the center of the cow. It contains little fat marbling, unlike the prime ribeye which is prime-grade steak prized for its flavor and tenderness. The prime rib was first introduced to America by Scottish immigrants who brought their tradition for prime rib roast with them.
The prime rib roast can be divided into two sections: the large end (usually called the “standing prime rib”) and small end (closely referred to as “sandwich”).
The standing prime rib is typically more expensive because it will usually yield more servings than the sandwich section—and can weigh up to 18 lbs! The meat on this part of prime ribs is leaner than prime ribeye because it’s been trimmed of all the fat and sinew.
The ribeye is a prime-grade steak that is cut from the beef chuck primal, located between the neck and shoulder blade. It contains more marbling than other steaks, making it incredibly juicy and tender.
This steak gets its name from the ribs of meat that run along one side of the cut. Unlike prime ribs, ribeyes are not trimmed of all the fat and this extra marbling results in more steak.
One important thing to note about ribeyes is that they come from just one section in between two bones, whereas prime ribs come from an entire slab of beef. This means that the prime rib will have more meat on it, but the ribeye will be thicker and contain more marbling.
Price:
The prime rib is usually more expensive than the ribeye because it is a more lean cut of meat. The prime ribeye, on the other hand, is prized for its flavor and marbling and therefore typically costs more than a prime rib.
However, when comparing prices between different butchers or grocery stores, it’s important to remember that there can be a lot of variation in price depending on the grade and size of the cuts.
You can expect prime rib to be much more expensive than ribeye. Prime ribs are generally around $13 per pound, whereas prime ribeyes usually range from $6-$10 per pound.
Taste and Texture:
Prime rib is much more tender than prime ribeye because it’s less exposed to exercise. However, when compared side-by-side, prime rib has a milder flavor than prime ribeye.
The prime rib roast has an even grain and contains less marbling than prime ribeye steaks—making it more consistent in texture and taste. Prime rib roast is also leaner than prime ribeye steak so it can be tough if overcooked or cooked at too high of a temperature for too long.
Cooking Methods:
Both prime ribs and prime ribeyes are best enjoyed with dry heat cooking methods like grilling or roasting over indirect heat at medium-high temperatures (400-450 degrees Fahrenheit). However, if you’re looking for a crispy crust on your prime rib or ribeye, pan-searing is the way to go.
Simply sear the steak in an extremely hot pan for 1-2 minutes on each side, then rest it to allow juices to redistribute. This cut of prime rib is finished cooking when the internal temperature reaches 120 degrees Fahrenheit for rare, 130 degrees for medium or 135 degrees for well done. When served with garlic butter, this prime rib will feed up to 8 people!
So, what’s the difference between prime rib vs ribeye?
The prime rib is a more expensive, leaner cut of meat that comes from the center of the cow. The prime ribeye is a prime-grade steak that is cut from the beef chuck primal and is prized for its flavor and marbling.
When comparing prices, prime rib will be more expensive than the ribeye, but when it comes to taste and texture, prime rib is milder than prime ribeye.
Both prime ribs and prime ribeyes are best enjoyed with dry heat cooking methods like grilling or roasting over indirect heat at medium-high temperatures (400-450 degrees Fahrenheit).
However, if you’re looking for a crispy crust on your prime rib or ribeye, pan-searing is the way to go. Simply sear the steak in an extremely hot pan for 1-2 minutes on each side, then rest it to allow juices to redistribute.
This cut of prime rib is finished cooking when the internal temperature reaches 120 degrees Fahrenheit for rare, 130 degrees for medium or 135 degrees for well done. When served with garlic butter, this prime rib will feed up to 8 people!
Which is better prime rib or ribeye?
That’s a tough question to answer, as it really depends on what you’re looking for in a steak. Prime rib is leaner and more consistent in texture and taste, while prime ribeye is thicker and has more marbling, which gives it a richer flavor.
In the end, it comes down to personal preference. So, if you’re looking for a luxurious, melt-in-your-mouth experience, go for the prime ribeye. But if you’re looking for a more classic steakhouse taste, prime rib is the way to go.
Although prime ribs have a bit more fat in them, they have a fuller flavor and are more tender than ribeyes. For some people that will be the prime choice. But if you like leaner beef without too much fat or gristle, then the cut from the ribs is for you!
Both types contain enough fat to keep them moist and tender during cooking, prime rib contains more fat than does ribeye steak. While this might sound like an advantage at first glance, it can also make the meat taste overly fatty or greasy if not properly cooked.
On the other hand, this higher-fat content makes prime rib easier to slice thinly after cooking than would be the case with a ribeye.
Another difference between prime rib vs ribeye is the shape of the cut. Prime rib is typically wider and more cylindrical in shape, while ribeye steak is relatively thin and has a more rectangular shape.
This difference in shape can affect how the meat cooks, with prime rib taking a bit longer to cook all the way through than ribeye when using high heat on a grill or in an oven.
Finally, prime rib costs more per pound than does ribeye steak. This is due to the fact that prime rib contains more edible fat tissue within the muscle itself, while most of the fat in a ribeye is contained within its external fat layer.
This difference in price means that prime rib is a more expensive option, but maybe worth the extra cost if you are looking for a steak with a richer flavor and more tender texture.
How To Smoke Prime Rib and Rib Eye?
Prime rib and prime ribeye both make great steaks to smoke. You can cook prime ribs using a variety of wood chips such as mesquite, hickory, pecan, cherry, etc.
The prime rib is a bigger cut consisting of prime grade beef prime rib roast that has been dry-aged for around 21 days. The prime grade is only given to the top 2-3% of graded beef cattle out there and accounts for about 1% of all graded beef cattle.
To make prime rib or rib eye, you need a smoker for low and slow cooking. The prime rib is one of the most flavorful cuts from beef cattle. This cut is also known as a standing prime rib roast and comes in both bone-in and boneless choices.
A prime rib roast can be cooked using a whole lot of different methods: oven roasting, grilling, broiling and poaching just to name a few. Here we’re going to focus on how to smoke prime ribs in an electric smoker properly to ensure they come out tender and juicy every time.
Smoke Roasting Smoked Prime Rib Recipe
What You’ll Need
- 3-bone standing prime rib roast (about 8)
- 4 tsp salt
- 2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup olive oil
- 1 cup beef broth
- 1/2 cup red wine
Method
1. Preheat your smoker to 225 degrees F using indirect heat. If you are using a charcoal smoker, bank the coals to one side of the grill and place the prime rib roast on the other side. If you are using an electric smoker, simply place the prime rib roast in the smoker and let it cook.
2. In a small bowl, mix together salt, pepper, garlic powder and olive oil. Rub this mixture all over the prime rib roast.
3. Place the prime rib roast in your smoker and let it cook for about 3 1/2 hours, or until it reaches an internal temperature of 130 degrees F for medium.
4. Remove the prime rib roast from the smoker and let it rest for about 30 minutes.
5. Meanwhile, make your au jus by adding 1 cup beef broth and 1/2 cup red wine to a small saucepan over medium heat. Stirring occasionally to loosen any browned bits from the bottom of the pan, simmer until reduced to 1 cup of au jus.
6. In a large roasting pan, add prime rib roast bone side down and slice between each set of bones to create prime rib steaks so you can easily serve them later on. Pour au jus over prime rib roast before serving alongside mashed potatoes, roasted vegetables or other side dishes of choice.
Smoked Prime Rib Steak Recipe
What You’ll Need
- 1 prime rib roast
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp olive oil
- 3 cups beef broth, divided into 1 cup and 2 cups portions
- Sauce of choice (optional)
Method:
1. In a small bowl, mix together salt, pepper and olive oil. Rub this mixture over the prime rib roast. Let it sit for 30 minutes while you’re preheating your smoker to 225 degrees F using indirect heat if you are using a charcoal smoker or preheat electric grill for 15 minutes on high heat according to manufacturer’s instructions.
You can use a smoke box filled with wood chips if you have one. If not, just place some soaked wood chips in aluminum foil and poke in it so airflow is still allowed.
2. Place prime rib roast in your preheated smoker or grill and let it smoke for about 2 to 3 hours, or until prime rib reaches an internal temperature of 130 degrees F for medium-rare prime rib.
3. Remove prime rib roast from the smoker/grill and let it rest for at least 30 minutes before carving against the grain with plenty of au jus on the side! You can make more au jus by adding 1 cup beef broth to a small saucepan over medium heat, stirring now and then until reduced to 1 cup of liquid.
4. Serve prime rib steak with mashed potatoes, roasted vegetables or other side dishes of choice with extra gravy on top if desired! Enjoy the juiciest, most tender prime rib you’ve ever had!
Tips for smoking prime rib vs ribeye:
Smoking prime rib or ribeye low and slow is an excellent way to cook these cuts of meat, as it allows them to retain their moisture while imparting a delicious smoky flavor. There are a few things you’ll need to do in order to smoke prime ribs or ribeye correctly:
-First, you’ll want to trim any excess fat from the prime rib or ribeye before smoking. This will help keep the meat from becoming too greasy during cooking.
-Next, mix together salt, pepper and garlic powder and rub this seasoning blend all over prime rib or ribeye.
-Once your prime ribs are well seasoned, you can cover them in olive oil and place them directly on the cooking grate (be sure to use a raised grate for prime ribs, as this helps allow smoke to flow around the meat).
-Finally, prime rib or ribeye should be cooked at approximately 225 degrees Fahrenheit until they reach your desired level of doneness. A good way to test if prime ribs are done is by inserting an instant-read thermometer into their thickest part (without touching any bone).
If prime rib has reached its final temperature it will read 120 degrees Fahrenheit for rare, 130 degrees for medium or 135 degrees for well done.
FAQs on Prime Rib vs Ribeye:
Why is prime rib so expensive?
The prime rib is one of the most expensive steak cuts. This is because it’s made with beef that has more fat marbling. This means that prime rib will be juicier and more tender than steaks cut from leaner parts of beef, like sirloin or flank.
How long do you cook prime rib for?
Prime Rib is typically roasted at 375 degrees Fahrenheit until the internal temperature measures 120 degrees in the thickest part of the meat for rare, 130 degrees for medium or 135 degrees for well done.
What vegetables go good with prime rib?
Root vegetables like carrots, parsnips, turnips, potatoes and onion are all excellent vegetables to serve with prime rib. These veggies help create a flavorful prime rib jus that the prime rib is served with.
How long can prime ribs stay out?
If prime rib is done right, it will be tender and juicy even after being left out for a period of time. However, prime rib does have a shelf life of around 4 days if proper temperature control methods are not used. So either eat prime ribs quickly or freeze them before prime ribs go bad.
Sous Vide prime ribs vs oven prime ribs…
Oven prime ribs are good for cooking prime ribs at normal household temperatures (350-500 degrees). But for an interesting take on cooking prime rib, try sous vide! Sous vide meats cook food to the perfect temperature every time without guessing needed. You can find a prime rib recipe that uses sous vide machine on our website.
What is a prime rib called at the grocery store?
The prime rib is typically sold as a roast, not as individual steaks. The prime rib roast is a large cut of meat that comes from the upper section of the steer’s ribs and includes the prime ribeye steak, the prime rib chop and the standing rib roast.
How do you buy a prime rib from a butcher?
When you buy prime rib from the butcher, you should ask to see the roast first. Prime ribs are sometimes divided into smaller cuts that need to be further trimmed before cooking. If prime rib has not been properly prepared for roasting, it will not cook evenly and could be very dry.
What is a good substitute for prime rib?
If prime rib is not in the budget, you can always substitute a nice strip steak or rib eye. Both steaks have an excellent marbling content and will work well for prime rib recipes.
How long do prime ribs need to rest?
Like other roasts, prime ribs should be allowed to rest after being removed from the oven so that their juices have time to redistribute throughout the meat’s fibers and tissues before cutting into it. A prime rib roast needs at least 20 minutes of resting time before serving since it is such a large cut of meat.
What temperature do you cook prime rib rare in the oven?
A prime rib roast should be cooked in a preheated oven at 375 degrees Fahrenheit until its internal temperature measures 120 degrees for rare, 130 degrees for medium or 135 degrees for well done.
What is prime rib cap?
The cap of a prime rib is the top piece of meat that sits on top of the bones and underneath the fat layer. The prime rib cap can be trimmed off before cooking if desired, but by leaving it on during roasting the prime rib will stay tender and juicy as it cooks.
How do you make prime rib in a crockpot?
You can make delicious prime ribs in a crockpot! Sous vide is one option, but if you don’t have access to a machine just use your crockpot. Just put all ingredients into your slow cooker and cook until finished! You should place onions under the prime rib and potatoes and carrots around it.
For a 6-7 pound prime rib, we would recommend cooking on low for 8-10 hours or on high for 5-6 hours.
Is there any difference in flavor between prime ribs and beef ribs?
Beef ribs all come from the prime rib area of a steer and so they have a similar flavor profile. But prime rib is cut into slices for serving while beef ribs are usually served in big portions of meat and bone.
Is it necessary to let prime rib rest before carving?
Yes, prime rib should be given at least 20 minutes resting time before slicing and serving since it cooks such a large piece of meat. If you carve prime rib when it’s hot, too much juice will flow onto your plate instead of staying inside the roast itself.
What is an average size prime rib per person?
An average-sized prime-primal section yields around 7 pounds of cooked prime rib after cooking and removing the bones, cap, and fat. This will generally provide enough prime rib for 8-10 people.
What is the difference between prime rib and a standing rib roast?
A prime rib roast is cut from the prime rib section of the steer while a standing rib roast is made up of several prime rib roasts that have been tied together into one large roast. A standing rib roast is usually more expensive than a prime rib roast because it has more meat on it.
Can you make prime ribs in a smoker?
You sure can! Prime ribs are perfect for smoking. We recommend using Applewood or Cherry wood when smoking your prime ribs. Smoking at around 225 degrees Fahrenheit will give you prime ribs that are nice and juicy. Add some rubs or sauces to your prime ribs after they are done cooking.
What kind of prime rib roast should you use for prime rib au jus?
You should use a prime rib roast that doesn’t have too much fat on it, so the prime rib au jus will be nice and clear. This means that you do not want to buy prime ribs with large pieces of fat on them.
You also don’t want to buy prime ribs where the bones remain in the meat or else your prime rib au jus won’t be able to be made properly because there won’t be space for water to circulate around the whole roast during cooking.
How many pounds does one prime rib yield?
A 7-pound prime rib will usually yield about 8-10 servings after cooking and removing the bones, fat and cap.
Which type of prime rib is better: bone-in prime rib or boneless prime rib?
Bone-in prime ribs are more traditional than boneless prime roasts, but you can use either one when making prime rib recipes. Boneless prime roasts will cook faster than bone-in prime roasts so if you’re in a rush to make your prime rib recipe go for the boneless cut. But if you plan on slow cooking (like in a crockpot) and having the luxury to time getting your roast cooked just right we suggest going with a bone-in prime cut instead!
Final Thoughts on Prime Rib vs Ribeye:
In conclusion, while prime rib and ribeye are both delicious types of beef steak, there are some key differences between them that you should consider before making your purchase. In general prime rib is more expensive, but it also contains a larger amount of visible fat and may be more tender after cooking than ribeye steak.
On the other hand, while prime rib does not have as much external fat as ribeye, this external fat can cause problems with overcooking if you are cooking over an open flame or using a pan on a stove. If you’re looking for a prime cut of steak at a great price, then Ribeye Steak might be the better option for you!
If prime rib is what you’re looking for and you plan ahead, there’s no reason why prime rib can’t be cooked on a charcoal or gas grill! You may even consider pre-cooking your prime rib with some seasonings to enhance the overall flavor of the prime rib.
If you go with Prime rib vs Ribeye one thing we guarantee is that both cuts of steak will turn out delicious! Serve it with some vegetables and mashed potatoes if desired. Bon Appetite!
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