View All Cuts of Meat

Rib Roast

Information for Rib Roast

Cut Ratings

Flavor 4 star rating
Tenderness 4 star rating
Value 3 star rating
Leanness 2 star rating

Typical Cooking Methods


Other Names for Rib Roast

Standing rib roast, Rolled rib roast, large end rib roast, Small end rib roast, Half standing rib roast

Good Substitutes for Rib Roast

Rib Eye Roast, Top Loin Roast, Whole Tenderloin, Veal Rib Roast

Traditional Dishes for Rib Roast

Standing rib roast, Rib steak

Sous Vide Roast Recipes

View all Sous Vide Roast Recipes

Description of Rib Roast

Some classic dishes of American cuisine are made from the cuts obtained from the beef rib primal cut, including prime rib and the standing rib roast. The rib primal cut consists of seven ribs, ribs 6 to 12.

It lies between the shoulder and the short loin, just above the plate. The ribs closer to the chuck area in this section are bigger than the ones located near the short loin area. Some of the best roasts are made from this primal cut.

Since there are seven ribs in total in this section, the ribs are chopped into smaller chunks. One rib is typically sufficient to feed two people.

The rib roast can be cooked in many styles. For example, the standing rib roast is a roast cooked with the bones. While the large end rib roast is a part of the rib that is located near the chuck. Since it is located near the chuck, it tends to be bigger and tougher. On the other hand the small end rib roast is leaner and more tender because it is located near the short loin primal cut.

In conclusion, the rib roast is a great choice to cook in special occasions like Christmas and Easter. When cooked right, it turns out succulent and flavorsome which makes your lunch or dinner a memorable one!

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy