What is Prime Rib? Prime Rib vs Ribeye Steak vs Tomahawk Steak

Prime Rib is a great holiday meal to feed a lot of people but what is a prime rib? Also known as the standing rib roast, we'll explore other cuts of steak that come from the Prime Rib, like the Ribeye and popular Tomahawk Steak.
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[@Redmeatlover]

Hope you are enjoying this episode of our Biteseez series. If you want to learn how to cook from the Pros, check out our new show Meat America. Our first episode features the famous Q39 in Kansas City and can be seen here: kzbin.info/www/bejne/mX_ZgX6rnMx7fqs

[@ThatGuy1of1]

Change the music, I dunno, maybe some Sir Mix Alot

[@danwhite4890]

Important detail and fact omitted. Ribeye is a cut of standing rib roast, and all prime ribs are standing rib roasts, but not all standing rib roasts are prime rib. Prime Rib is the section of the standing rib roast between the 6th and 12th ribs. Therefore since most Ribeyes are not cut from this “prime” section, Ribeyes are not the same as prime rib.

[@freedhoelay5953]

Great info. Thanks!

[@Hallucinato444]

No need to watch the vid. My question answered

[@buddybaker3111]

Thank you 👍

[@YousirArdume]

So when you separate the rib's, those are short ribs?

[@ThatGuy1of1]

"Now you guys know I like big cuts and I cannot lie".... LOL, I see what you did there my friend.

[@ghostwriter1869]

Hey, not only a great video, but yes, I did catch the 'Sir Mix-A-Lot" , pun in the intro. Very funny!! Nice job, Thx!

[@loveandbaconbrian1901]

Excellent! Never understood this! Thank you and Merry Christmas 2020!

[@chi3fmarz]

Excellent video! Perfect explanation!

[@LastEarBender]

What's prime rib? Easiest answer is Manna. I learned my basic techniques from Alton Brown back in the Good Eats era. Always get bone in - always cut the bones mostly away from the meat beforehand - and I will always dry age it in the fridge for 48-72 hrs before pulling it out for at least 3-4 hrs prior to cooking. That cut between the ribs and the main portion of the meat also makes for a great pocket to fill with black pepper, salt, fresh sage and fresh thyme, which is what I would typically use to season the rib roast. Thanks for the video - having been an Alton Brown junkie from about 20-25 yrs ago, I'm already very familiar with a lot of these things, but I love when you do deep dives on things that I haven't learned - and you're helping to introduce the art of cooking to many people that haven't yet experienced how amazing it is to be able to prep and cook fantastic meats.

[@Redmeatlover]

Wow, thank you so much for taking the time to watch and leave this very nice comment for our team! We appreciate you following along our adventures and stay tuned as we showcase experts, on-location in their restaurant kitchens in the Meat America Program.

[@annalexander8752]

Ahh...yes...Alton Brown.

[@debbierhode6291]

Too funny!! "I like big cuts"... hahahaha!!

[@tjexpose]

Agreed. Looks like bacon to me!

[@user-yr1si5db3d]

Thank you for explaining this.

[@canvight8446]

Nice man.. thank you...

[@annalexander8752]

My favorite cut of steak. Eating my 2nd one this week today.

[@BrianCarnevaleB26]

I just had a king-cut end cut prime rib slab for lunch today without seeing this video the two differences are flavor and texture. Also, prime rib is much more savory. i prefer the end cut, medium-rare to medium. 24 BUCKS WITH TWO SIDES AND SOUP

[@johnolvera937]

Finally a video that explains this. Thank you finally someone does it

[@PetitJoeLouis]

3 more points for the "Baby got Back" pun !

[@KCYSR]

I learned something also! Great post!!

[@Redmeatlover]

Thank you for the nice comment 🙌

[@Nadezhda476]

Thank you!!!

[@walletphonekeys]

Do u have a video on different roasts and what is considered one

[@ooogg]

I never knew . Love me a rib eye

[@matttaggart8396]

I work in the meat department and trying to explain to people that our rib roasts are prime rib and that the word "prime" is not the grade gets frustrating. And its on sale a 4.99lb! I'm sure you could special order a prime grade prime rib for like 17/lb.

[@jb888888888]

I had the opposite experience once. A store near me had a sale on "prime ribeye steak." I went there, couldn't find any. Asked the butcher, he pointed me to a big display of *choice* ribeyes. He said that because the ribeye comes from the prime rib it was accurate and not at all misleading to call them prime. I realize, and I told him at the time, that he didn't make that decision it was at the corporate level, but it still made no sense.

[@byronp2311]

One reason I rarely buy steak is that it is (obviously) expensive and there is nothing worse than buying expensive meat only to screw it up in cooking it. I don't like it chewy. It should basically melt in the mouth. I've probably been doing it wrong.

[@dannodoescooking9624]

Joey, loved the video, does leaving the bone on with the tomahawk help with the flavor?

[@Redmeatlover]

We don't think it has any impact on the flavor of the ribeye and many others agree. As a matter of fact, it probably makes it more difficutl to cook to temp evenly across the entire steak.

[@rodhuy01]

@@Redmeatlover I disagree. I think the bone adds heaps of flavour. I always get a bone in rib eye when I go to a steak house. Flavour is so delicious. It imparts marrow and other wonderful flavours. Imo.

[@freedhoelay5953]

I agree with Joey. You cant cook it long enough to melt that flavor from the marrow and tendons into the meat without overcooking the steak. You will just turn the meat into beef jerky.

[@Robert-mt9jw]

I learnt something!

[@Redmeatlover]

Thank you for letting us know and we're thrilled you enjoyed the vid!

[@gaylenemorley916]

I eat prime rib on my tradition birthday yup

[@V.Z.69]

Thank you! I have a HUGE or Youge question! How to get away from the commercial markets that sell "glued meat" to resemble these quality cuts? I mean, I am sick and tired of shewing on rubber and being faked out by corporate monster "markets". Is there a label they have to adhere to that I'm not aware about? Thx!

[@heroevulgar]

Instead of buying choice grade, choose prime grade angus beef.

[@matttherrien9608]

You can't beat this man's meat. Giggity.

[@mkbarber65]

Love a ribeye steak!

[@Redmeatlover]

It's a crowd favorite for sure!

[@tjworker5482]

Just had a bone in rib-eye from Texas Roadhouse.. I ate little at a time and was perfect.👍🏻

[@desertratsjc]

So, here I am to hear about steak, what does Hello Fresh advertise? The leaf muncher box...

[@Redmeatlover]

doesn't seem like a good fit for our audience!

[@desertratsjc]

@@Redmeatlover KZbin don't seem to really care about how to place the adverts. Interrupting half way through a sentence to advertise the leaf muncher box on a carnivore channel.... Yikes! (Thanks for your hard work, I am enjoying your steak series!)

[@Redmeatlover]

Appreciate the feedback on the ads, the nice words and all your support!

[@rogsolaris7411]

But aren’t the tomahawks cut a lot thicker than a standard ribeye? So you’re also getting a lot more meat with a tomahawk right? I’m passing through Omaha and trying to research what kind of steak to get tomorrow night. The tomahawk is $$$$

[@gray_gogy]

That's just the choice of cutting it like that, it's the same cut of meat. Also it's often just harder to cut the steak thinner with the bone attached because the bone is thick so the steak has to be thick cause you can't cut the bone. But if you wanted, you could cut the boneless ribeye just as thick

[@BeefPapa]

Tomahawk you're paying for the bone as well. So it's all feature.

[@randyr6610]

Now make a video on the grades of meat. I swear I been arguing to someone that’s says meat is meat.

[@freedhoelay5953]

I think the marbling makes the difference. Would love to hear his opinion though. :)

[@husher5142]

I feel like this is a giant travesty to be roasting O.o

[@nadavge]

You basically said the same sentence 10 times for a whole 4:30 minutes... Summary: rib-eye = prime-rib = tomahawk.

[@RedboRF]

first

[@tjexpose]

I.am just dying for you to get around to saying something. Jeez!

[@danwatkins3044]

Why the fuck are you wearing gloves

[@henrytownshend8862]

COVID