A succulent, tender and flavorful Prime Rib Roast will make your dinner guests feel extra special. There’s nothing better than a slow-roasted Prime Rib that is beautifully marbled, hand-trimmed and perfectly aged. Particularly if the Prime Rib Roast is certified USDA Prime.
Most people think that the word “Prime” in Prime Rib means it is USDA Prime Grade. But unless the official USDA designation is attached to the rib roast, it is not USDA Prime certified. The word “Prime” by itself only describes the most desirable part of the “rib section” of the beef regardless of the USDA (US Department of Agriculture) Grade.
The top grades of beef are USDA Prime, USDA Choice and USDA Select with Prime being the most superior. Click here to see How the USDA Grades Beef.
There is only a limited supply of USDA Prime Beef on the market and it is generally reserved for the finest upscale restaurants or sold directly to consumers via express shipping. Generally you will not find USDA Prime cuts of beef in typical supermarkets.
If you really want to impress discriminate palettes consider purchasing USDA Prime Rib Roasts. Generally, Prime just refers to the rib portion of the loin. USDA Certified Prime is amazingly tender tastier than the regular prime rib typically found in supermarkets. USDA Prime is the very best center-cut rib bones that have the richest, beefier flavor. There is a distinct difference between just prime rib versus “USDA Prime Rib”.
A Prime Rib Roast is also often referred to as “Standing Rib Roast.” It is cut from the rib section which is one if the eight primal cuts of beef and is comprised of ribs 6 through 12 and a standing Prime Rib Roast can be 2 to 7 ribs. Once roasted to the desired temperature, it is sliced into portions which are called “Prime Rib”.
It is interesting to note that a slice of uncooked prime rib roast is really a “rib steak” which includes the “rib eye” portion.