What Cut Of Meat Is Prime Rib?

There’s something undeniably special about serving prime rib. It’s one of those cuts that turns dinner into an occasion. I remember the first time I cooked it at home, I was nervous, but curious. What exactly is prime rib? Where does it come from? And why does it taste so good? If you’ve ever found yourself wondering what cut of meat is prime rib, you’re not alone. Let’s break it down together.

Understanding the Cut

Prime rib comes from the primal rib section of the cow. Specifically, it’s cut from ribs six through twelve. This area sits between the chuck (shoulder) and the loin (further back toward the rear), which means it’s ideally placed for both flavor and tenderness. The meat here is marbled with fat and incredibly juicy, thanks to its proximity to less-used muscles.
When I buy a prime rib roast, I know I’m getting a cut that includes the ribeye section as well as the flavorful fat cap and the bone, unless I ask for it to be boneless. The bone-in version gives a bit more flavor and looks dramatic when served, which is why it’s often a holiday favorite.

What Makes It Prime?

Here’s where things get a little tricky. “Prime rib” is a name for the cut, but that doesn’t necessarily mean it’s graded as USDA prime. The USDA grades beef based on marbling and age, with prime being the highest, followed by Choice and Select. So while the cut is called prime rib, it may actually be USDA Choice or even Select unless specifically labeled.
If I’m planning a special dinner, I always ask my butcher for prime. The extra marbling makes a noticeable difference in tenderness and flavor, especially when cooked low and slow.

Ribeye Steak vs. Prime Rib Steak

This is a question I get asked a lot: Is prime rib the same as ribeye? They’re close relatives. Both come from the same section of the cow, but the ribeye is typically cut into steaks, either bone-in or boneless. Prime rib, on the other hand, is usually roasted whole and then sliced. The cooking method and presentation change the experience, but at their core, they share the same flavorful origins.
When I want something fast and seared, I’ll go for a ribeye steak. When I want a showstopper meal, the whole prime rib roast is my go-to.

How to Buy Prime Rib

When choosing a prime rib roast, I ask for one rib for every two guests. A three-bone roast generally feeds about six people. I also consider whether I want the bones “frenched” (cleaned of meat for presentation) or left natural for maximum flavor.
It’s also worth thinking about whether you want it tied. Sometimes the butcher will tie the roast so it maintains its shape while roasting, especially if it’s been deboned and then rolled back into shape.

Cooking Prime Rib

There are many ways to cook a prime rib roast, but my preferred method is the reverse sear. I start by slow-roasting at a low temperature around 225°F (107°C), until the internal temperature reaches about 125°F (52°C) for rare or 135°F (57°C) for medium rare. Then I let it rest before searing it in a hot oven or cast iron pan to create a rich, caramelized crust.
A meat thermometer is your best friend here. Don’t cook by time alone. With a cut this special, you want to hit that perfect internal temperature for your desired doneness.

Serving Suggestions

Prime rib deserves worthy accompaniments. I usually serve it with a sharp horseradish cream or a rich au jus. Sides like roasted potatoes, Yorkshire pudding, and seasonal vegetables round out the meal. And don’t forget a good bottle of red wine, it’s a pairing made in heaven.

Wrapping It Up

So, what cut of meat is prime rib? It’s a glorious section of beef from the rib primal, full of flavor, marbling, and culinary potential. Whether you’re planning a holiday feast or simply want to indulge, prime rib is a showstopper that’s worth the time and attention. Trust me, once you master this roast, your guests will never stop talking about it.
Looking for more inspiration? Check out my favorite side dishes and sauces to pair with your next prime rib meal, and follow along on social media for step-by-step tips and recipe ideas.