Comparing a Ribeye vs Prime Rib

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Unlike some of the other steak cuts we compare, these cuts of steaks come from the same primal cut of beef.

Chicago Steak Company

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If you're still confused. Prime rib and ribeye are the same meat, it's how they're prepared. When you order a prime rib cut at a restaurant, you're ordering a slice off a cooked roast. When you order a ribeye, you're getting a cut that was a raw steak before it was cooked. To break it down further, if the section was cooked whole (as a roast) then a steak is cut off of it, it's a prime rib steak. If the steak is cut out of the prime rib while the prime rib is still raw, then cooked as a steak, it's a ribeye steak. The difference is at what stage they're cooked, before or after being cut into a steak.

Killshot

So....you didn't really answer the question. You even show two cuts of meat but then don't say which is which. "Cut from the same part of the cow", well, yeah, "rib". Golden info there. "Prime rib is a roast that contains the ribeye"...okay....so what else does it contain? More meat? Better meat? More bone? If I bought a prime rib roast and cut a slice and cooked it, is that slice a ribeye or is it a prime rib steak? If a ribeye is just a slice of prime rib cut before it is cooked, then this video is 2 minutes too long. Porterhouse is the same thing as a t-bone except it has a bigger portion of tenderloin. So, is this a similar relationship? I feel like I just watched Billy Madison and his "Puppy Who Lost His Way" speech.

hankharkin

Either way, it’s hella good. Ribeye steaks are faster cooking and have more bark or crust or seared goodness... whatever you call it. A slice of roast is great tasting without the seared surfaces, except for the end cut. So just try both. Steaks for a bbq and roast for holiday dinner. Either way you are going to enjoy it. Just be sure to use a meat thermometer and take the meat off the flame or out of the oven at 125 degrees internal and after resting 10 minutes for a steak or 20 min for a roast... it will be a perfect medium rare.

Jacalanmax

Video told us nothing. And they call themselves Chicago steak university? lol

babyduckiee

I'll make it easy for anyone confused. A prime rib does not have a crust/sear on the top and bottom portion of the meat. This is because it was cooked as a whole roast then sliced afterwards.

A ribeye is the same cut of beef with a sear on top and bottom cooked, becuase it was cooked independently from the rest of the roast.

zpt

Not a roast, prime rib person. I need that nice crust.

remyd

One time I was at a (moderately high end) store and they had advertised "prime ribeye steaks" on sale that week. I went there and couldn't find it so I asked one of their butchers. He pointed me to a bin full of packages of CHOICE ribeye steaks. I asked him, why are you advertising prime when it's choice? He said it's because the ribeye comes from the prime rib. He insisted that "prime ribeye" was an appropriate thing to call choice ribeye.

jb