Both prime roast and prime rib refer to premium quality beef cuts taken from the rib section. However, there are some key differences between the two in regards to the exact cut, preparation, and cooking method.
Where prime roast and prime rib come from on the cow
Prime roast and prime rib both come from the rib section of the cow, specifically ribs 6 through 12. This section is part of the short loin and rib primal cuts.
For prime roasts, the entire rib bone is usually left intact. Common prime roast cuts include:
- Standing rib roast – Roasted with bones left in.
- Ribeye roast – Bones removed before cooking.
- Rolled rib roast – Boneless roast tied into a cylindrical shape.
For prime rib, the bone is partially removed before cooking. Prime rib specifically refers to the standing rib roast cut with the bones removed for convenience while eating. It’s often sliced and served as individual steak portions.
Grading differences
“Prime” in the names prime roast and prime rib refers to the beef grade, not just any roast or ribeye cut. For beef to qualify as Prime grade, it must meet the highest standards according to the United States Department of Agriculture (USDA) grading system. Requirements include:
- Abundant marbling for enhanced flavor and moisture
- Firm, fine texture
- Bright, cherry-red color
- Smaller amounts of connective tissue
Prime grade only makes up about 2% of all graded beef in the U.S. It’s higher quality than the more common Choice grade beef, which accounts for over 50% of all graded beef.
Cooking differences
The main difference in preparation between prime roast and prime rib is that prime rib is partially deboned before cooking. Otherwise, they can be cooked using similar techniques.
Prime roast is cooked bone-in, often using a roast cooking method like:
- Roasting in the oven
- Grilling over indirect heat
- Smoking low and slow
The bones help retain moisture and add flavor. Carving prime roast after cooking leaves the bones behind.
For prime rib, a portion of the backbone is removed along with the thin bones. Only the larger rib bones remain. This makes it easier to carve neat slices after cooking. Like prime roast, prime rib is best cooked using slow roasting, grilling, or smoking methods.
Serving suggestions
Both prime rib and prime roast are typically served with jus or au jus, a thin sauce made from the meat drippings. Horseradish sauce also complements these flavorful cuts.
Some popular ways to serve include:
- Sliced prime rib with jus and horseradish
- Prime rib with roasted vegetables
- Prime roast with Yorkshire pudding
- Carved prime roast sandwiches with au jus for dipping
| Cut | Prime Roast | Prime Rib |
|---|---|---|
| Location on Cow | Ribs 6-12 | Ribs 6-12 |
| USDA Grade | Prime | Prime |
| Bone | Bone-in | Partially deboned |
| Cooking Method | Roasting, grilling, smoking | Roasting, grilling, smoking |
| Serving Style | Carved at the table | Sliced into individual portions |
Price differences
Being from the same premium rib section, prime roast and prime rib demand a higher price than regular roast or rib cuts.
Prime roast typically costs slightly more per pound than prime rib. Leaving the bone in means less usable meat per pound compared to cutting it away for prime rib. Prime roast may range from $25-30 per pound based on the specific butcher and cut.
Partially deboneing for prime rib yields more edible meat for the cost. Prime rib usually runs $18-25 per pound. Buying a full rib roast and having the butcher cut it into prime rib steaks can offer the best value.
Nutrition
Being high-quality cuts from the same section of the cow, prime roast and prime rib have similar nutritional profiles. Both are good sources of:
- Protein – Around 20-25g per 3oz serving
- Vitamin B12
- Zinc
- Iron
- Niacin
They’re lower in calories, fat, and cholesterol compared to fattier rib cuts like ribeye steak. A 3 oz serving of prime roast or prime rib typically provides:
- 200-230 calories
- 12-15g fat
- 65-80mg cholesterol
The abundant marbling does make both slightly higher in fat than Lean or Select grade rib cuts. But they still make a healthy addition to a balanced diet.
Health benefits
Eating prime rib or prime roast in moderation provides some excellent health benefits, including:
- Muscle growth and repair – The high protein content promotes the growth and maintenance of muscle mass.
- Anemia prevention – The iron supports healthy red blood cell production to prevent anemia.
- Immunity – The zinc supports proper immune function.
- Energy – The B vitamins help convert food into usable energy.
Conclusion
Prime roast and prime rib come from similar areas of premium rib cuts. The difference lies in the bone – prime roast is cooked bone-in, while prime rib is partially deboned for easier serving. Both offer exceptionally tender, flavorful meat perfect for roasting or grilling. With their high quality marbling, prime rib and prime roast deliver outstanding taste along with great nutrition.