Prime rib and ribeye loin are two different cuts of beef that come from the same part of the cow but have some notable differences. While they share some similarities, their preparation, taste, and cost set them apart from each other.
What part of the cow do prime rib and ribeye come from?
Both prime rib and ribeye steak are cuts of beef that come from the rib section of the cow. Ribeye steaks are cut from the ribeye roast, which is the main muscle that runs along the rib section of the cow. Prime rib also comes from the rib section, but it consists of the 6th through 12th ribs of the cow. So while they come from the same general part of the cow, ribeyes are a more specific muscle while prime rib refers to a larger rib section.
How are they prepared?
The main difference in preparation between prime rib and ribeye is that prime rib is most often roasted whole in the oven, while ribeye is grilled or pan-seared as individual steaks:
- Prime rib: The whole prime rib roast is seasoned and slow roasted in the oven, allowing the meat to become very tender while developing a flavorful crust on the outside. It’s then carved and served in thick slices.
- Ribeye steak: Ribeye steaks are seasoned and cooked individually, either on the grill or pan-seared in a skillet on the stovetop. They are cooked to the desired doneness and served whole.
How do they differ in taste?
While they come from a similar part of the cow, the different preparation methods give prime rib and ribeye steak a somewhat different taste and texture:
- Prime rib: The slow roasting cooks the meat evenly from the outside in, keeping it very juicy and tender. The outer crust adds flavor. Prime rib has an overall beefier, savory taste.
- Ribeye steak: Searing over high heat gives ribeye a crispy brown crust. The inside can be cooked to various doneness levels. Ribeyes have a distinctly beefy, fatty taste with a tender texture.
Marbling and Grading
Another difference between prime rib and ribeye is the amount of marbling or fat content that they have. Marbling refers to the white fat streaks found within the meat itself. More marbling means more flavor and tenderness. Here’s how prime rib and ribeye differ in terms of marbling and meat grading:
| Cut | Marbling | Grading |
|---|---|---|
| Prime rib | Moderate to heavy marbling | Typically Choice grade or higher (Prime or Select) |
| Ribeye steak | Heavy marbling | Typically Choice grade or higher |
As you can see, ribeyes tend to have more fat content and marbling than prime rib. This is because ribeye steaks come from a small specific muscle that has more fat interspersed through it, while prime rib contains sections of meat from the rib that are naturally leaner. However, both cuts can achieve the high USDA grades of Choice or Prime when properly selected.
Cost Differences
Due to its larger size and the fact that it contains bone, prime rib roasts are generally more expensive than ribeye steaks based on per pound pricing:
- Prime rib costs $18-$25 per pound for a Choice grade roast.
- Ribeye steaks cost $15-$22 per pound for Choice grade steaks.
Keep in mind that prime rib yields both edible roast meat as well as the bone and trimmings, while ribeyes contain 100% edible meat. Taking into account utilizable meat yield, prime rib may be more or less expensive than ribeye depending on quality. High end Prime grade prime rib is somewhat rarer and costs more per pound than Prime ribeyes.
Which is better – prime rib or ribeye?
Choosing between prime rib vs ribeye depends largely on personal preferences and cooking method:
- Prime rib is best when cooked as a large roast, yielding tender, juicy meat that can be carved for a crowd. It has a distinctly savory flavor.
- Ribeye steak has rich beefy flavor and soft marbling that becomes tender when grilled or pan-seared. It’s ideal for individual steak portions.
For special occasions like holidays or dinner parties, a standing rib roast is a great choice. Ribeyes are perfect for backyard barbecues or weeknight meals. While the ribeye’s taste can’t be replicated, thinly sliced prime rib makes an excellent steak when quickly seared on a hot grill or pan.
Common uses
Here are some of the most common uses for prime rib and ribeye cuts:
Prime rib uses
- Standing rib roast
- Prime rib dinner entree
- Carving station for buffets or catering
Ribeye uses
- Ribeye steaks
- Grilled, pan-seared, or broiled entree
- Steak sandwiches
Cooking methods
Prime rib and ribeye require different cooking methods to achieve the best results:
Prime rib cooking methods
- Oven roasting – The preferred cooking method, using low heat to slowly roast the meat over 2-4 hours until rare, medium rare, or well done.
- Grilling – The roast can be cooked on a grill over indirect heat, but the cook time increases.
- Sous vide – For very tender, evenly cooked prime rib, cooking via sous vide before a reverse sear yields excellent results.
Ribeye cooking methods
- Grilling – The high heat of the grill sears the outside while cooking the inside quickly to the desired doneness.
- Pan searing – Cooks similarly to grilling, using a hot skillet to achieve a flavorful crust.
- Broiling – Can be quickly broiled in the oven 4-6 minutes per side.
- Sous vide – Ribeyes cooked via sous vide achieve the perfect doneness edge to edge before being finished with a sear.
Nutrition
Both prime rib and ribeye are high quality cuts of beef, providing good nutrition in moderate serving sizes. Here is a nutritional comparison of 3 oz serving sizes of each cut:
| Cut | Calories | Fat | Protein |
|---|---|---|---|
| Prime rib | 201 | 12g | 22g |
| Ribeye | 206 | 14g | 22g |
As you can see, they are comparable in terms of protein, calories and fat. The ribeye contains slightly more fat per serving, which accounts for its rich flavor. Both are great lean protein choices.
Conclusion
While prime rib and ribeye steaks originate from the same general area of the cow, they have distinct differences that set them apart. Prime rib consists of a large roast including multiple ribs, best cooked slow and low for maximum tenderness. Ribeyes come from a specific muscle, containing fat marbling that provides robust flavor when grilled or seared as individual steaks. Whether you want impressive roasts or amazing steaks, both prime rib and ribeye provide delicious and satisfying cuts for special meals.