Standing rib roast
Standing Rib Roast
Standing rib roast (pronunciation: /ˈstandɪŋ rɪb roʊst/) is a cut of beef from the primal rib, one of the nine beef primal cuts. It is also known as a prime rib.
Etymology
The term "standing" refers to the fact that this cut of beef is often roasted in a standing position, that is, with the ribs stacked vertically. The word "rib" refers to the ribs of the cow from which the roast is cut. The term "roast" simply refers to the cooking method.
Description
A standing rib roast is a cut of beef from the rib section. The rib section is located between the chuck and the loin, and it includes ribs six through twelve. A full standing rib roast, also known as a "prime rib," will include seven ribs. However, butchers often cut the roast down to anywhere between two and seven ribs.
Preparation
The standing rib roast is traditionally roasted in an oven. The roast is typically cooked at a high temperature to create a crust on the outside, then the temperature is lowered to cook the inside to the desired level of doneness. The roast is often served with au jus, a sauce made from the meat's natural juices.
Related Terms
- Beef: The type of meat that a standing rib roast is cut from.
- Chuck: The shoulder section of a cow, located next to the rib section.
- Loin: The back section of a cow, located next to the rib section.
- Au jus: A sauce made from the meat's natural juices, often served with a standing rib roast.
External links
- Medical encyclopedia article on Standing rib roast
- Wikipedia's article - Standing rib roast
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