Standing Rib Roast vs Prime Rib: What’s the Difference?

Few cuts of meat feel as special as a ruby-red slice of prime rib, whether it’s served at a formal steakhouse, a Sunday afternoon buffet, or a holiday party. This well-marbled cut is flavorful and tender, requires minimal seasoning beyond salt and pepper, and it can easily feed a crowd.

Cooking a prime rib roast is straightforward, but you might run into some confusion at the butcher counter: Should you buy a prime rib roast, or a standing rib roast? Here’s everything you need to know.  

They both come from the beef rib primal 

The terms “prime rib roast” and “standing rib roast” are often used interchangeably. In fact, they frequently refer to the same thing. This cut of meat comes from the beef rib primal section of the cow, which is located between the shoulder and the loin, and above the belly. 

Cows have 13 ribs on each side. A prime rib is cut from the center section of these ribs, and consists of seven ribs in total. A full prime rib can be upwards of 30 pounds and is likely too big for your oven, so many butchers cut it in half. 

Note that the term “prime” does not reference the USDA grading system, which dictates that prime beef must contain eight to 13% fat. Rather, the term is called “prime” because it comes from the superior section of the ribs. 

So, what’s the difference?

The bottom line: All standing rib roasts are prime rib roasts, but not all prime rib roasts are standing rib roasts. 

As the name implies, a standing rib roast is cooked “standing,” so the curved ribs hold the roast upright.

If a butcher removes and discards the ribs, the cut won’t be sold as a standing rib roast. Instead, it will be labeled as a boneless prime rib or prime rib roast. It might also be labeled as “rolled,” which means the bones are removed and the roast is tied into a tight cylinder.

Prime rib and standing rib roasts can also be sold trimmed and tied (or frenched). This means that the butcher cuts the ribs away from the meat, then ties it all back together again, which makes it easier to slice after roasting. 

While you can find a boneless prime rib roast at most grocery stores, it might take a trip to a specialty butcher shop to purchase a standing rib roast with bones, says Sophina Uong, executive chef and owner of Mister Mao in New Orleans. 

Whatever you call this holiday centerpiece, follow our prime rib cooking guide to ensure that it’s delicious.