Beef rib roast
The cut sold as prime rib or standing rib roast, with the rib bones attached and a cap of fat over the eye of the meat.
What to buy
Buy it bone-in, with a good cap of fat. Ask the butcher to cut the bones away and tie them back on, which makes carving easier.
Facts
- Despite its name, prime rib does not have to come from beef graded USDA Prime. Prime Rib – It’s What’s for Christmas Dinner, Texas A&M AgriLife Extension
- Prime is the top USDA quality grade. It comes from young, well-fed cattle and has the highest degree of marbling. Beef Cattle Product Quality and Optimization, Penn State Extension
- A large roast can rise as much as 10 to 15 degrees while it rests. Resting: The Final Phase of Cooking, ThermoWorks
USDA values per 100 g
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/8” fat, choice, raw. FoodData Central entry 168675.
| Nutrient | Amount |
|---|---|
| Calories | 322 |
| Total fat | 27.93 g |
| Saturated fat | 11.51 g |
| Cholesterol | 71 mg |
| Sodium | 54 mg |
| Carbohydrate | 0 g |
| Fiber | 0 g |
| Protein | 16.34 g |
| Calcium | 9 mg |
| Iron | 1.72 mg |
| Potassium | 267 mg |
