In my area all the better grocery stores, Publix/Kroger/Aldi/Ingles/Walmart/and up, will have rib roasts this time of year. But for a better cut a local butcher shop will have one.

Yeah, this time of year they are on sale. My wife bought two full racks at $6.99 per pound. One we cut in half, one for tomorrow and one for Easter, and the other one Im going to cut into 1.5" to 2" steaks. You cant find even cheap ribeye for that price.

So, is there a difference between prime rib, and a ribeye roast?

Rib roast is the cut, prime rib is the method. Prime coming from the primal cut. Rib roast can be bone in or bone out. Bone in can get fancy as a standing rib roast with the bone ends trimmed back and pointing up, the roast version of a tomahawk steak. A ribeye is a roast sliced into steaks.

So if you buy a ribeye roast to cook whole for a group is it better roasted with the bone in or trimmed off?

My Kroger is calling what they call a "ribeye roast".....

I cut the fat off, no bones, and smoke the meat then let it rest, sometimes you have to be careful about a rib roast because in front of the ribeye you can get a roast that’s not really a ribeye, the term prime used to refer to the grade of the cut but today it get used to refer to a ribeye loin that gets cooked in multiple serving portions.

Bone in is the most common way.

For the best taste a true prime rib is the better tasting coming from a Prime cut of meat. There are 3 tiers of meat prime, choice and select .Warrior gave a good explanation of the various names the prime rib is called.

This is quite enlightening ... thanks all !
C Foot

The actual grades are USDA Prime, Choice, Good, Standard, Commercial and Utility. The primal cut is the rib, there are 7 ribs in a full roast. So really most prime rib roast sold are not really Prime, but Choice or Good which is also called Select anymore as a way to make it sound better quality.

The first five ribs towards the neck on cattle are the Chuck, 6-12 are the rib 13 is left on the short loin, then you have Sirloin and round, this is the top side of a cow.

wws

We started doing prime rib several years ago as well.. None of really are crazy about turkey, ham is ok.. Everyone loves prime rib. I'm the designated smoker lol.. I cook it on a pellet smoker.. I'm not a fan of letting the meat sit in the fridge seasoned for more than 4-6 hours. I find it "cures" a bit and it creates an interesting texture similar to ham if the salt content is high (and mine is). I season half with straight salt and pepper and half with Who Dat's creole seasoning..bout 3-3.5 hours at 350 and it's go time!!

Most good butchers around here will cut the rib plate off and then tie it back on. Always better flavor cooking with bone on...then just cut the strings and easy peasy bone off and ready to slice.

I just put ours in the oven. Keeping it simple. Got a 3 bone this year. Choice is fine. Startcold oven set to 250 F to 118 F in the middle. Then cover to rest while make the yorkshire pudding. If i decide to smoke out the house, ill reverse sear after the pudding.

Life is good.

This is what I decided years ago. Kudos Savel.

We did a big rib roast last night. I wanted to steak it out, being sick ‘lil monkey that I am.

Eeghhh.... Long story short even one wanted to be a cook but no one wanted to cook , got nagged and annoyed so much I just did a bit of what everyone wanted . Pilot wanted it falling off the bone like a brisket and nagged me until I injected it. Relief captain wanted it with a certain seasoning, deckhand was talking about something else .Put the instructions in the board on how to finish it like y'all said ( it was at a core temp of 135 by the time I got off last night like y'all said . Told them to let it roll for another hour then turn it off then run it at 450° with the cover off for like a hour before serving) ....and ..well they swore they followed my directions perfectly but .....


They can't carve up a chunk of meat to save there lives I swear ...looks like it got mauled by a pack of possums.... Honestly and got much desire for it

Wolfie, you didn't....

Buddy these guys are worse then my wife with the nagging after the 30min mark and suggestion #25 I said screw it . Shoot they where trying to get me to toss it in a dang oven bag