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Old 12-19-2012, 04:00 PM   #1
grilling24x7
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Default Prime rib terminology - why not?

So a buddy just asked me this and I think that it's so confusing that it is worth posting:

Buddy says, "I want to make a bone-less prime rib what do I buy?"

I told him to get a bone-less rib eye roast. Correct? I told him to grill or bake this bone-less roast and then slice it and it will be prime rib.

Now technically it's not USDA prime b/c he's buying choice meat but it's still the right cut, correct?

A bone in version would be a standing rib roast which when sliced after cooking would be a prime rib (bone in).

If we were to slice this roast before cooking it would be a rib eye steak/roast.

Is this right?

Head hurts.

John
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Old 12-19-2012, 04:09 PM   #2
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the term Prime Rib predates the USDA grading system. It refers to the fact that the section of the roast that runs from a specified sections of the rib primal (rib 6 throught 12) was considered to be the best, or prime, section of the rib roast cut of meat.

When the grading program was introduced by the USDA, it exempted the terms Prime Rib as a term that did not denote grade. Now, a Prime Rib can even be cut from a Select grade carcass, as it does not relate to carcass grade.

Yes, if you take a rib roast, that is cut from rib 6 to rib 12, then you roast it, you are making a Prime Rib roast, regardless of carcass rating. If you cut it into steaks, with the bone attached, you have a rib chop, if you remove the bone, you have a rib steak. If you remove the deckle and bone, you have a ribeye steak.

On edit: the term standing rib roast was created for two reasons, one was that it removes the confusion of the use of the term Prime, when the meat is not graded Prime. The other is that a standing rib roast may be cut anywhere along the rib cage, this would include cuts at the end of the rib cage, including rib 13, which would mean it cannot be labelled Prime Rib, or it could be from the large end, ribs 4 and 5, thus also not allowing for the name Prime Rib. But, these would be standing rib roast none the less.
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Old 12-19-2012, 04:11 PM   #3
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Great lesson, landarc!
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Old 12-19-2012, 04:11 PM   #4
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Prime rib is the name of the cut. Very few are Prime graded pieces of meat. Or like Landarc said while I was typing
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Old 12-19-2012, 04:14 PM   #5
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Landarc hit it on the head, I would like to add that I like to have the butcher cut the ribs from the roast and then tie them back on. Makes for easy cutting and I like to roast the bones after they are separated.
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Old 12-19-2012, 04:17 PM   #6
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Landarc, that just about the best and most clearly written explaination I've seen on this - thanks!
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Old 12-19-2012, 04:19 PM   #7
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Another tip is to go get those meaty beef bones that the meat cutter slices off the roast for those that don't know better! I just bought 40 lbs for 1.50/lb. SCORE!!
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Old 12-19-2012, 04:42 PM   #8
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Quote:
Originally Posted by txschutte View Post
Another tip is to go get those meaty beef bones that the meat cutter slices off the roast for those that don't know better! I just bought 40 lbs for 1.50/lb. SCORE!!
That is a nice score. Tis the season for beef ribs other people waste

Another little fact about Rib roasts in general and Prime Rib in specific.

Ribs 6-9 are referred to as the large end, ribs 10-12 are referred to as the small end. The closer to the large end you are, the more deckle and less rib-eye muscle you get. The closer to the small, the less deckle and larger rib-eye muscle you get. Ribs 11 and 12 will rarely have any deckle at all. So, if you like that fatty flap of meat on a Prime Rib, you want large end, if you want the lean part, then small end.

For a real treat...buy the standing rib roast, from rib 5 to rib 13. That would be nine bones. Find yourself a large-ish rotisserie or Santa Maria grill and roast the entire thing. It should take 2 to 3 hours over a medium fire kicking off 275F to 280F at the meat. Nothing but a Santa Maria type rub. You will be eating a true 1920 to 1940 Santa Maria BBQ.
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Old 12-19-2012, 05:14 PM   #9
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So if I get one of these, I should smoke it low and slow (225˚ OF COURSE) for like 15 hours, then shred it like pulled pork, right? I'm thinking an IT of 205˚-210˚ so or until it probes like buttah.
I plan on covering it with about 2lbs of my super secret chili sugar rub. But first, I'm going to slather it with A1 sauce.
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Old 12-19-2012, 05:20 PM   #10
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Go for it. I no longer know what to believe, for all I know, it could turn out incredible.
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Old 12-19-2012, 05:40 PM   #11
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Sorry, I was having a moment.
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Old 12-19-2012, 06:06 PM   #12
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Nice post guys.. It amazes me how much I learn from the Brethren!


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Old 12-19-2012, 06:27 PM   #13
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Quote:
Originally Posted by JerBQ View Post
Landarc, that just about the best and most clearly written explaination I've seen on this - thanks!
+1 on this... Thanks so much for finally explaining it in a way that now totally makes sense, especially the large end and small end gig.
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Old 12-19-2012, 06:33 PM   #14
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Quote:
Originally Posted by Al Czervik View Post
+1 on this... Thanks so much for finally explaining it in a way that now totally makes sense, especially the large end and small end gig.
I see you as a small end guy, I am more of a medium end guy, but, if it jiggles, well, Vinny-fy me.
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Old 12-19-2012, 06:35 PM   #15
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^^^2 handers, one handers, they're all good!
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