Here’s where it gets funny. Butchers will sell you a Standing Rib Roast. Restaurants serve you Prime Rib.
But you can also cook a Standing Rib Roast and call it Prime Rib at your dinner party. Nobody will arrest you. I promise.
In fact, if you roast it right, you should call it Prime Rib. Give it the glory it deserves! Don’t be shy.
The only real difference? Internal temperature. Prime rib is almost always cooked to a perfect medium-rare.
Wait, What About ‘Prime’ Grade?
Ah! Here’s the trap. The word “Prime” in “Prime Rib” doesn’t mean USDA Prime grade.
That’s a total red herring. A lot of “Prime Rib” in restaurants is actually Choice grade. Shady? A little bit.
USDA Prime is the top 2% of beef. It’s crazy marbled. “Prime Rib” is just a recipe name. So you can have a Choice Standing Rib Roast that becomes Prime Rib.
Confused yet? Don’t be. Just know that fat equals flavor. Buy the best grade your wallet can handle.
