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Old 12-17-2014, 01:37 PM
 
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Wondering about this cut and ways to cook.....
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Old 12-17-2014, 03:44 PM
 
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Quote:
Originally Posted by deeds View Post
Wondering about this cut and ways to cook.....
This is the third thread I've seen from you on this. Didn't they answer this on the other threads? What exactly do you want to know as it seems that all the answers you are getting aren't what you are looking for.

If you want a recipe, this one is highly rated and mentioned a lot.


Standing Rib Roast Recipe : Anne Burrell : Food Network
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Old 12-17-2014, 03:54 PM
 
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Default HMMMM....I believe this is a different CUT OF MEAT....And isn't this forum's premise to ask questons...JUST WONDERING...

Different cut of meat if u read close...rib roast, rib eye ...unless they r the same and someone answers me this....
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Old 12-17-2014, 04:15 PM
 
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Originally Posted by deeds View Post
Different cut of meat if u read close...rib roast, rib eye ...unless they r the same and someone answers me this....
This was answered to you in your other two threads. But yes it's the same thing. Forgot to add, same cut/section but sometimes boneless.
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Old 12-17-2014, 04:32 PM
 
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rib eye roast, standing rib roast and the generalized term "prime rib" are all the same
can be either bone in or boneless, tho standing rib roast implies a bone in roast
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Old 12-19-2014, 01:58 PM
 
Location: North Idaho
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Rib Eye Roast is generally the rib section with the bones removes and occasionally, but not always, the tail removed. Usually the lip is left on.

Standing rib roast is the exact same cut of meat, but the bones are left on the roast. Tail and lip are always left on. Some butchers remove the bones and then tie them back onto the roast.

Prime rib is technically the standing rib roast, USDA prime. However, "Prime rib" is a very commonly used name for that particular cut of meat, so unless you are standing at the meat counter and buying, "prime rib" and "standing rib roast" are pretty much interchangeable.
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Old 12-19-2014, 02:08 PM
 
Location: North Idaho
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Deeds, if you are trying to decide what to cook for Christmas, look at the New York roasts. That is a roast made of New York Steaks. That is the large side of a T-bone steak, with the bone removed and the smaller side of the T-bone removed.

It's boneless, it's tender, and it is lower in fat than the rib roast. It's also considerably cheaper for meat that is just as high quality. Cook time is faster because it is slightly flat and not as much width for the heat to penetrate. It's beyond me why it is several dollars a pound cheaper, but as long as it is such a good bargain, I am buying them.

Here's the secret to an excellent rib roast or New York roast: you must start with top quality meat. There isn't much you can do to repair a poor quality roast. Cheap meat that is tough or flavorless, you stew or crock pot and add lots of seasonings. A roast that is served as a big solid chunk of half-cooked meat, if the meat didn't start out good, it isn't going to be good, no matter what you do to it.

Then, you need a meat thermometer to check the internal temperature to make sure you don't overcook it.

There are several different methods to cook, but all require good quality meat and a thermometer to measure internal temperature so you don't overcook.
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