A long lasting battle: Prime rib vs Rib-eye!
It’s quite funny to think it that way. However, it’s true to some extent. Various people are still fighting each day to find out which one they should choose for their meal because both of the steaks are extremely excellent.
In this article today, I will help you solve that problem by offering the best way to distinguish them and answer which one is appropriate to you. Let’s check it!
Where Do Prime Ribs & Rib Eyes Come From?
As the word "rib" appears in both of the terms, I guess it’s very easy to find out where they come from. They are cut out from the same body part of a cow, rib. It is also the most nutritious part, which contains a lot of nutrients and is very good for human health.
However, although they have the same origin, prime rib and rib-eye are from different sections and have distinct flavors. We will see how to distinguish them in the next part.
Prime rib vs Rib eye: The Basic Differences
- The bones
It is the most common distinction between the two steaks that you can see with your eyes. Prime rib is the one that contains from 2 to 7 ribs when you cut it out from the cow’s rib section. The steak is often consumed in a large piece by various people.
Because it lies in the rib along with rib eye, you will find it relatively difficult to separate them while cutting. Especially when you are an inexperienced cook, you will probably need to ask for somebody else to cut it in order not to ruin the meal.
Also, due to the bones, prime ribs often have a greasy and more flavor than rib eyes. That makes it more expensive and favorite by a greater number of connoisseurs.
On the contrary, rib eye is the part that does not contain any bones inside. People usually get it by slicing deeply through the muscles and avoid the bones. Therefore, you will find rib eyes quite thick and longer than prime ribs when buying them at the supermarket.
Containing all meat and lying in the body part that does not have to suffer from hard work, rib eyes are tender and have a more significant amount of fats than prime ribs. Therefore, it takes extended time and attention to cook it through.
- The way that they are prepared
Because of different characteristics, prime ribs and rib eyes are also processed in different methods. If prime ribs are often roasted or grilled in the oven, rib-eyes are more favorable when they are seared on a pan. Moreover, prime ribs have their own way to be processed, which is called "standing rib roast".
You will cook the whole steak with the bones arranged vertically and there is a stick going straight through the meat. After it is done, the rib will be cut out from the entire steak and served with mushrooms, vegetables, or soup.
There is no particular way to process a rib eye. However, instead of searing or grilling the whole steak, people often cut it into several equal pieces before cooking. That makes it easier and much quicker to cook through the meat.
- Who are the most appropriate for each type of steak?
Almost everyone will like both of the dishes because they usually offer excellent taste and can be bought any time, in any occasion. But, in my experience, if you never have any of them before, like something tender, and don’t want to dirty your fingers while eating, you are more into rib eye.
In contrast, if you like a little tough meat with bones to consume, prime ribs are certainly more fantastic. Besides, they are very suitable for parties in the garden or any barbeque and picnic. You will have a wonderful time with your friends while having fatty pieces of meat from prime ribs.
Some Recipes That You Will Love
I will show you the best recipes that I often use when I crave for prime ribs or rib eyes.
1. Prime rib roast
The ingredients you need:
How to do it:
- Defrost the steak at least five hours before cooking. If you want to thaw it in a day, take it out from the ice box and move the cool tray.
- Preheat the oven to 450 Fahrenheit degrees 30 minutes before roasting
- Season your prime rib steak with kosher salt and black pepper
- Spray some olive oil on a baking pan and place the steak on it
- Set a probe thermometer to check when the meat is cooked through. Just put it inside the steak and not to touch the bones
- Put the pan with the steak into the oven and leave it there for about 20 minutes.
- Turn down the heat to 325 Fahrenheit degrees
- When the thermometer marks 120 Fahrenheit degrees, take the steak out. Let it rest for about 2 minutes and serve with mushrooms, vegetables, or soup.
2. Rib-eye on a pan
The ingredients you need:
- A pan
- Three USDA rib-eye beef(weight: about 2.5 pounds; thickness: about 1.75 to 2 inches)
- Olive oil
- Salt and black pepper (ground)
- Peeled garlic and cloves
How to do it:
- Defrost the steak at least one hour before cooking
- Preheat the pan for approx. one minute
- Spray about 6 tablespoons of olive oil on the pan and put 2 heads of garlic and cloves in it to sauté
- After the ingredients turn golden, remove them from the pan
- Place the steak on the pan and start searing. You need to pay attention to turn it every five minutes.
- After about ten minutes, when the steak turns golden brown, you can take it out.
- Let it rest for another ten minutes and serve with vegetables.
Thank you for reading my article about Prime rib vs Rib eye. I hope you have found what you need. If you find the above content helpful, you can share it with people around you. I’m sure they will love it.
And if you have any questions, I would love to answer. Just leave them under this article.