Standing rib roast - wikipedia Standing rib roast This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( February 2013 ) Standing rib roast Beef Cuts Alternative names prime rib, beef rib roast Type Rib cut of beef Part of a series on Steak Main articles Steak Beefsteak Fish steak Pork steak List of steak dishes Steakhouse Steak dishes Asado Beef Manhattan Beef Wellington Boiled beef Bulgogi Carpetbag steak Carne asada Chateaubriand steak Cheesesteak Chicken fried steak Bistek Tagalog Bollito Misto Delmonico steak Fajita Finger steaks Hamburg steak London broil Mongolian beef Pepper steak Pot roast Prawn cocktail, steak and Black Forest gateau Roast beef Italian beef Salisbury steak Sha cha beef Shawarma Standing rib roast Steak and eggs Steak and kidney pie Steak and kidney pudding Steak and oyster pie Steak au poivre Steak burger Steak de Burgo Steak Diane Steak frites Steak sandwich Steak tartare Suadero Surf and turf Swiss steak Cuts Cuts of beef Forequarter cuts Hindquarter cuts Preparation Barbecue Braising Meat chop Curing ( food preservation ) Frying Aging Marination Pickling Poaching ( cooking ) Roasting Salt - cured meat Smoked Related topics List of beef dishes Meat on the bone Restructured steak Steak knife Steak sauce A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted `` standing '' on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving. Rib eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed. While often referred to as `` prime rib '', the USDA does not require the cut to be derived from USDA Prime grade beef. Contents 1 Characteristics 2 See also 3 References 4 External links Characteristics A USDA Choice two - bone standing rib roast 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. It also may be grilled. A slice of prime rib from a standing rib roast, topped ( on the right side ) with mushrooms A raw ribeye steak placed on a grill See also List of steak dishes Food portal References Jump up ^ USDA The Food Standards and Labeling Policy Book pg. 154 External links The Meat Buyer 's Guide, North American Meat Processors Association. 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Question: where does the prime rib cut come from on a cow
Answer: the primal rib