Rib Roast vs. Prime Rib: What’s the Difference?

Are you a meat lover with ace barbecue skills? Or a budding chef who wants to up your cooking game? Then, the choice between rib roast vs. prime rib will need your attention. 

Understanding the differences between rib roast vs. prime rib will help you prepare your meals better and choose the right cut for any given scenario. At a glance, the question of rib roast vs. prime rib comes down to differences in butchery, preparation and cooking methods, all of which we’ll cover in more detail in this comprehensive guide.

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• What Is a Rib Roast?
• What Is a Prime Rib?
• What Similarities Are There Between Prime Rib and Rib Roast?
• What Is the Difference Between Prime Rib and Rib Roast?
• Can You Substitute Rib Roast for Prime Rib, and Vice Versa?

What Is a Rib Roast?

Let’s begin the debate on rib roast vs. prime rib by acknowledging that the many different cuts of beef can be highly confusing to the novice. When it comes to rib roast vs. prime rib, we are dealing with the best and most expensive cuts of meat from a cow. 

First up is the rib roast. This refers to the large cut of meat from the animal's side. A cow has 13 ribs on each side of the body, and this entire area extending between the short loin and the chuck is called the rib roast. 

Rib roast can weigh up to 25 pounds and is usually too large to be cooked whole. That much meat can feed a whole load of people, so a rib roast will often be cut into smaller portions. They can also be bought with the bone in, although rib roasts are usually boneless. Those with the bone intact are also known as standing rib roasts.

One of the best parts of a rib roast is the fat cap covering the side, and the veins of fat running through the muscle, also known as marbling. This gives this cut of meat its exceptional flavor, tilting the scales in its favor in the rib roast vs. prime rib argument. 

What Is a Prime Rib?

Unlike rib roast, prime rib refers to a precise cut of meat. While rib roast comes from a large general area of the body, a prime rib cut comes only from a particular section of the primal rib cut. The word “prime” in the name often adds to the confusion. In case you’re wondering, in the case of prime rib, it has nothing to do with the terms “prime grade” or “USDA prime,” which refer to the U.S. Department of Agriculture’s terms for the highest meat quality. 

Instead, the “prime” in prime rib refers to a specific cut of beef, which can come in different grades of quality. For a deep dive into the various classifications of meat cuts, including rib roast vs. prime rib, and to understand how beef is graded, check out USDA beef grades. 

If you are comparing ribeye roast vs. prime rib, a prime rib is a whole rack of meat and bones cut from ribs six to 12 of the primal rib section, the same section from which ribeye steaks are cut. As a whole, this section makes up about half an entire rib roast and can weigh up to 16 pounds. A cut of prime rib will also have quite a bit of fat, or marbling. 

What Similarities Are There Between Prime Rib and Rib Roast?

On the surface, the similarities between the two cuts of beef make the whole rib roast vs. prime rib debate seem like splitting hairs. Both cuts are from the rib area of a cow, with the prime rib being from a specific section of ribs. When it comes down to rib roast vs. prime rib, both cuts can also taste similar. In the case of prime ribs, however, the bones included in the cut tend to impart additional flavor. 

Comparing the cooking methods of rib roast vs. prime rib also brings up similarities. Both can be seasoned and cooked similarly, although the cooking time will differ. For example, rib roasts — which are typically smaller and boneless — cook much faster and can dry out more easily than prime rib. This will vary depending on the size of the cut. 

On the other hand, to cook prime rib (which is usually purchased with the bone in), most chefs recommend the “mathematical method,” where you multiply the weight of your prime rib by five minutes for the optimum baking time.

Whatever your choice between rib roast vs. prime rib, butter, olive oil and garlic are commonly used when cooking. That said, feel free to experiment with different herbs, flavored salts and pepper to create delicious variations. 

What Is the Difference Between Prime Rib and Rib Roast?

Certain factors must be considered in the battle of rib roast vs. prime rib and how best to utilize them. In most cases, prime rib is usually cooked with the bone-in (also known as bone-in ribeye), while rib roast is usually a boneless cut. Prime rib can also be made boneless but is referred to as ribeye roast, boneless rib roast or boneless prime rib.

The differences between rib roast vs. prime rib can be observed in five areas. These are:

Butchery

When comparing rib roast vs. prime rib, rib roast can be taken from any part of the 13-rib primal section. It is often butchered and sold without the bone (although it can also come with the bone in). Without it, it requires less time to cook and does not benefit from the bone’s natural flavor. 

Prime rib, on the other hand, is cut from ribs six to 12 of the primal rib section and is usually sold as a whole cut with the bones intact. This adds depth to the flavor when cooked, and usually requires a longer cooking time. 

Cost

When choosing between rib roast vs. prime rib, a cut with bones (like prime rib) is usually more economical than one without. Leaving the bone in place requires less work for the butcher, which is reflected in the price. This means that pound-for-pound, depending on the size of the cut, rib roast tends to be costlier than prime rib.

However, prime ribs usually come in larger sizes, which can also add to the overall cost. When comparing the prices of rib roast vs. prime rib, the cost is also determined by the grade of beef and whether or not it has been dry-aged.

Size

Size is another point of difference in the rib roast vs. prime rib debate, affecting both the price and the cooking method. In a prime rib, you get an entire section of ribs along with the meat. The weight of a prime rib cut can go up to 16 pounds and usually requires a longer cooking time. 

Rib roast, which often comes without the bones, is usually cut into smaller portions. Since it’s usually a boneless cut, it tends to cook faster and risks drying out if due care is not taken.

Flavor

You can expect a variation in flavors in rib roast vs. prime rib. For example, since rib roasts typically come without the bone, they don’t benefit from the natural flavor that the bone imparts when cooking. This can be compensated for by seasoning boneless cuts before you cook them.

The flavor in prime rib vs. rib roast is often richer, thanks to the natural flavors of the bone. What’s more, do you remember how prime rib is taken from ribs six to 12 of the entire rib section? Well, to add to the confusion, different sections within the prime rib area will also have slight variations in taste. 

Ribs six to nine are closest to the chuck, also known as the large end rib roast. The higher levels of connective tissue in this region impart a chewier texture to the meat, while the increased fat levels impart extra flavor. Ribs 10 to 12, also known as the small-end rib roast, may have less flavor because of the lower fat levels, however, the texture is a lot softer with a lot less gristle.

Cooking methods

When it comes to rib roast vs. prime rib, both can be cooked in the oven. However, since prime rib is much larger and heavier than a rib roast. Added to the fact that it has the bone intact, the time taken to cook will be longer. 

If you opt for rib roast vs. prime rib, you’ll want to be extra careful since, without the bone, it cooks faster and can easily dry out. You can help mitigate this by including salt in your rub and giving it a chance to soak into the meat. However, it still pays to keep an eye on the joint and ensure you follow the recipe, including cooking temperature, carefully.

Can You Substitute Rib Roast for Prime Rib, and Vice Versa?

With the large size and high cost associated with the prime rib cut, it isn’t surprising that many people wonder whether to opt for rib roast vs. prime rib. Prime ribs are larger, so they feed a lot more people. Due to their size, they also tend to cost more, although pound for pound, rib roast is usually more expensive.

Your choice between ribeye roast vs. prime rib really boils down to the situation you’re faced with. If you’re hoping to please a hungry crowd, why not check out this sous vide prime rib recipe? Providing a stress-free way to cook an exceptional cut of beef, this simple but delicious recipe, paired with a delicious au jus, is a great way to maximize the flavor of a prime rib roast.

When deciding between rib roast vs. prime rib, it ultimately comes down to personal choice and the situation for which you’re cooking. The two cuts serve different purposes, and knowing how to navigate their differences can be confusing. But once you know your rib roasts vs. prime ribs, it becomes a simple matter of managing your budget and the crowd you’re planning to feed.

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