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Is Prime Rib, Ribeye, English Sunday Roast, Roast Beef all the same cut of meat?
Also is there anyway to cook these, store in frig for a bit, and then reheat and still taste good?
I am thinking about buying this huge hunk of meat which I will either follow a Sunday Roast instruction, or Prime Rib recipe. But it is so huge I cannot eat in one day, so will have to store away.
Can it be done, reheating a prime rib, or English Sunday Roast etc etc?
You can slice a Prime Rib (Roast) to get Ribeye Steaks. Roast Beef is a generic name and usually a leaner cut, not any specific cut. I had to google English Sunday Roast and that is not a specific cut either it seems, it's the way it's served and presented.
Is Prime Rib, Ribeye, English Sunday Roast, Roast Beef all the same cut of meat..........
Prime rib isn't often "prime" unless you are paying a fancy premium. "Prime" is a grade of meat, not a cut. You'll know if you are buying "prime". It hurts to write the check.
"Prime rib" is a standing rib roast. Ribeye is the same standing rib roast with the bones, tail, and often the lip cut off. When I was in the UK, the English Sunday Roast was usually a sirloin roast, but it could be any cut of relatively tender meat. The Sunday roast could even occasionally be lamb and not beef.
Roast beef is any chunk of meat cooked by roasting. Tender cuts are used for roasting.
You need to read up on beef cuts, or simply take a trip to the meat department in your local supermarket. Talk to a butcher or 2.
No. All the cuts you mentioned are different, cook different, treated different.
And, if you're going to spend sizable dough, on any cut, DON'T NUKE IT to reheat it.
If you are a novice cook, decide how you like your beef; well, medium, rare, with/without bone in, no fat, marbled, etc. and buy the cut which affords you the best choice for your tastes and cooking ability.
To reheat, cook the first time until still much less done than you generally eat it. The end slice will be to your taste to eat immediately and the inside will still be bloody to store.
Wrap the leftovers carefully to exclude air and refrigerate.
To reheat, cut off the size slice you want. Heat a heavy skillet until it is smoking hot. Sprinkle the skillet with a little salt and lay the meat on the hot skillet. When you see the juices rise to the surface, flip the meat over. How long you cook the flip side depends upon how done you want the meat. if the slice is thin, you might not need to flip it over to cook the flip side.
Or, you can reheat a slice on the barbecue grill.
Don't store the leftovers for too long. If you aren't going to eat it very soon, slice it up, wrap in plastic wrap to exclude air, and place in the freezer. You can reheat it as above when it is still frozen. No need to thaw it out.
Even with the freezer, try to get it eaten soon. Unless it is specially wrapped and stored on a manual defrost deep freeze, you'll only want to store it in the freezer for a couple of months.
Another roast for you to consider is a New York roast. That's the big side of the T-bone steak. It is much less fatty than a standing rib roast and it is more tender than the sirloin roast. it also costs a lot less than a standing rib roast.
Your standing rib roast or ribeye roast, is the most premium roast, the most tender and delicious, and costs the most. Followed by the New York strip, which is a lovely cut of meat and less expensive with excellent flavor. Less fat means it will dry out faster, so don't over cook.
The sirloin roast is the least expensive, and less tender which doesn't hurt at all if you slice it thin and don't over-cook. Sirloin suffers badly if it is over-cooked. Sirloin leftovers make gorgeous roast beef sandwiches when sliced really thin. I like the thin sliced sirloin with a green chili and cheddar cheese made into a grilled cheese sandwich on artisan sour dough bread and real butter to fry it in.
Another roast for you to consider is a New York roast. That's the big side of the T-bone steak. It is much less fatty than a standing rib roast and it is more tender than the sirloin roast. it also costs a lot less than a standing rib roast.
Your standing rib roast or ribeye roast, is the most premium roast, the most tender and delicious, and costs the most. Followed by the New York strip, which is a lovely cut of meat and less expensive with excellent flavor. Less fat means it will dry out faster, so don't over cook.
The sirloin roast is the least expensive, and less tender which doesn't hurt at all if you slice it thin and don't over-cook. Sirloin suffers badly if it is over-cooked. Sirloin leftovers make gorgeous roast beef sandwiches when sliced really thin. I like the thin sliced sirloin with a green chili and cheddar cheese made into a grilled cheese sandwich on artisan sour dough bread and real butter to fry it in.
If Idaho was a tad closer to So Florida, I'd be camping in your backyard.. tonight.
You may just be banned for 'inciting drooling' with a post!
prime rib roast is a generalized term ...a true prime rib roast is prime grade..
but most will call a rib eye roast whether bone in or boneless a prime rib roast particularly around Christmas...
ive cut thousands thru the years ..
an English cut roast is a chuck shoulder roast.....also known as a shoulder roast in the u.s. ...this is not a prime rib roast...
if using a topside roast (british) this is a leaner round roast slow cooked
a rib eye.....a Delmonico , a cowboy steak....a tomahawk steak...…..are all rib eye steaks...yes some regional tendencies of which one is boneless or bone in ….but they are all rib eye steaks..
the rib has 7 bones weighs about 22lbs (bone in) 12-14lbs boneless) and it is located along the backbone between the chuck.... (connects to the chuck eye) and the other end connects to the short loin or sirloin strip)
description of steaks can be confusing .
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