Standing rib roast

Standing Rib Roast

A Standing Rib Roast 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 given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. The word "prime" is a legal designation and indicates that the beef has been graded Prime by the United States Department of Agriculture (USDA).

History[edit | edit source]

The standing rib roast has a long history, with records of its consumption dating back to the 16th century. It was a favorite cut of beef among the British upper classes, and it remains a popular choice for holiday meals in many Western countries.

Preparation[edit | edit source]

The standing rib roast can be roasted, grilled, or smoked. It is traditionally served with Yorkshire pudding in the United Kingdom, and with horseradish sauce in the United States. The roast is typically cooked at a high temperature to achieve a browned crust, then finished at a lower temperature to ensure the meat remains tender and juicy.

Cuts[edit | edit source]

The standing rib roast is also known as prime rib, and it is one of the most prized cuts of beef. The roast can be cut into smaller portions known as ribeye steaks. The size of the roast and the number of ribs it contains can vary, but a full-size roast typically includes seven ribs.

See also[edit | edit source]

Standing rib roast Resources
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