One of the most confusing topics in the steak culture is the difference between prime rib and ribeye steak. Even seasoned steak enthusiasts find it hard to explain the difference in the simple terms and often interchange both terms.
Most of the confusion comes from the fact that both prime rib and ribeye steaks come from the same part of the cow. The slight differences in the cut and the preparation and cooking method create two types of meat that share a lot of similarities and a few distinct differences.
If you would like to enrich your knowledge about prime rib and ribeye, this guide is for you. Along with some key facts and information, we’ll also share some cooking and preparation tips, should you decide to take the matter into your own hands in the future. Let’s get started.
Similarities Between Prime Rib and Ribeye
Prime rib and ribeye share a lot of similarities and characteristics. To start, they are both beef cuts from the primal rib area. That means that both prime rib and ribeye cuts will have plenty of marbling and the distinct flavor palette that comes from the marbling and the bones of the rib cage.
They are versatile cuts that tolerate different cooking methods, and they pair well with plenty of side dishes that can bring out the flavors. No wonder that both cuts are quite popular among steak lovers.
Differences Between Prime Rib and Ribeye
Although they share a fair number of similarities, prime rib and ribeye cuts have distinct differences:
- Type of cut
- Preparation and cooking
Both prime rib and ribeye steak cuts come from the primal rib area, but the cuts differ in both size and approach. Prime rib cut is a roast cut, meaning that the meat is not cut into individual steaks before cooking. A roast chunk of meat (either bone-in or boneless) cut from the rib primal is a perfect way to maximize the flavors and juices when cooking.
Ribeye steak cuts are from the same section of the cow but are individually cut along the rib cap. Compared to many other steak cuts, ribeye comes with a superior taste and flavor palette. The cut is versatile, as it can include a bone or or not, and it can be prepared with a variety of methods.
The second major difference shows in the cooking time and preparation.
Prime rib cuts are larger than individual ribeye steaks, and roasting in the oven is one of the most popular cooking methods. This puts a premium on the time needed for preparation, as prime rib cuts will take significantly longer to cook and serve than ribeye steaks.
The Cost Factor
Prime rib and ribeye cuts come at different price points. On average, per pound, a prime rib cut will cost less than a ribeye cut. Prime rib cuts include all of the bones surrounding the cut, as well as the muscle and fat. Ribeye cuts are leaner and often come boneless, making them a more expensive per-pound choice.
Bear in mind that the price of each cut will vary significantly depending on the place you purchase meat and the quality of the meat. Discount retail chains such as Costo often have low prices for groceries, including beef, but the quality of the cuts is quite low. Local butcher shops are a better choice, but those cuts carry a price premium.
As you consider sources, you can find plenty of beef producers and slaughterhouses that offer direct delivery of meat to your doorstep in the form of online orders or even subscription boxes. These are often a great source of high-quality cuts at more reasonable prices.
Cooking and Preparation Tips
Prime rib cuts are a perfect choice for those who enjoy roasts and that slow-cooking approach. Since the prime rib cut is sizeable, it requires extensive preparation, so make sure to thaw the meat thoroughly before cooking. Plenty of seasoning takes place before the cooking process begins.
Roasts offer flexibility. You cook the prime rib cut in its juices for hours in low heat before switching your oven to a broiler mode for that wonderful crust and crunchiness of the top layer. The main downside of cooking prime rib cuts is that the process takes a lot of time.
Ribeye cuts are much more time-friendly. Whether grilling, pan searing, or oven cooking, you can enjoy a ribeye cut in a matter of minutes.
An important tip is to make sure that the meat reaches room temperature before cooking. About 30 minutes should be enough for the meat to reach room temperature after being taken out of the fridge. This will protect the meat from cooking unevenly.
Prime Rib vs. Ribeye – How to Choose
You are hungry or have guests coming over, and you are unsure about which cut is the best for your needs. Before you make that choice, here are some factors you should consider.
If you or your guests are big on juicy and tender beef cuts that carry superior flavor and character, the chances are that a prime rib cut will be a bigger hit with the crowd. A larger cut with all the bones and fat intact tends to have a richer flavor than a ribeye cut.
On the other hand, your party might be more of a steak purist group, and ribeye steaks will undoubtedly be a big hit. Make sure you consider the preferences of the guests, as well as your own, before you make a decision.
If you are on a budget and would like to get most out of your dollar, the chances are that you will favor a prime rib cut. Prime rib cuts are, on average, more affordable per pound. Also, a boneless cut of either type will cost more than a bone-in cut.
Preparation and Cooking Time
If you have plenty of time and are looking forward to creating a feast for your guests, a prime rib cut is ideal for your occasion. All that preparation will pay off in an explosion of flavors and compliments from your guests.
If you are putting together something more casual, such as a cookout in your yard, and would like to treat your guests, busting out some delicious ribeye steaks for the grill might be your best option.
In these types of debates, there is no winner or loser. Prime rib and ribeye are amazing beef cuts that offer outstanding flavor. The choice between the two will always come down to your taste preferences and the type of occasion. Either way, you are in for a tasty experience.