$$ · roasts, smokers, and long cooks
ThermoPro TP20 Wireless Meat Thermometer
Monitoring large cuts where opening the smoker or oven would cost heat.
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
The same muscle — the prime rib is the bone-in roast while the ribeye is the boneless steak cut from the same section; roasting on the bone imparts additional flavour.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Prime rib | Ribeye |
|---|---|---|
| 🇺🇸United States | Prime rib | Ribeye |
| 🇬🇧United Kingdom | Rib roast | Scotch fillet |
| 🇫🇷France | Côte de bœuf | Entrecôte |
| 🇪🇸Spain | Costillar entero | Entrecot |
| 🇦🇷Argentina | — | Ojo de bife |
| 🇲🇽Mexico | Rosbif de costilla | Ribeye |
| 🇧🇷Brazil | Costela premium | Entrecôte |
| 🇮🇹Italy | Costata di manzo intera | Entrecôte |
| 🇩🇪Germany | Hochrippe (Prime Rib) | Rib-Eye |
$$ · roasts, smokers, and long cooks
Monitoring large cuts where opening the smoker or oven would cost heat.
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