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CostillarvsPrime rib

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Overlapping naming usage — "costillar" can also refer in Argentine usage to the loin-end rib roast (anatomically Prime rib). The dominant retail meaning is the asado plate-rib slab; Prime rib is anatomically the dorsal-rib roasting joint.

Costillar
Beef · Plate

The whole rib slab cut from the side of the steer for *asado* — typically the 7th through 11th ribs along the bone, with attached intercostal meat, plate fat, and matambre on top. …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Prime rib
Beef · Rib

The standing rib roast is a large, bone-in roast taken from the same section as the ribeye steak, comprising up to 7 rib bones. It is prized for its dramatic presentation, deep…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryCostillarPrime rib
🇺🇸United States—Prime rib
🇬🇧United Kingdom—Rib roast
🇫🇷France—Côte de bœuf
🇪🇸Spain—Costillar entero
🇦🇷ArgentinaCostillar—
🇲🇽Mexico—Rosbif de costilla
🇧🇷Brazil—Costela premium
🇮🇹Italy—Costata di manzo intera
🇩🇪Germany—Hochrippe (Prime Rib)

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