These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
The same muscle — the prime rib is the bone-in roast while the ribeye is the boneless steak cut from the same section; roasting on the bone imparts additional flavour.
| Country | Prime rib | Ribeye |
|---|---|---|
| 🇺🇸United States | Prime rib | Ribeye |
| 🇬🇧United Kingdom | Rib roast | Scotch fillet |
| 🇫🇷France | Côte de bœuf | Entrecôte |
| 🇪🇸Spain | Chuletón | Entrecot |
| 🇦🇷Argentina | Costillar | Ojo de bife |
| 🇲🇽Mexico | Rosbif de costilla | Ribeye |
| 🇵🇹Portugal | — | Entrecosto |
| 🇧🇷Brazil | Costela premium | Entrecôte |