$$$ · brisket, ribs, pork shoulder, and long smoke cooks
Hold a steady 225°F for twelve hours
Low-and-slow barbecue where stable heat matters more than speed.
Weber Smokey Mountain 18-Inch Charcoal Smoker
Both are bone-in cuts from the rib primal; prime rib is a roast while the tomahawk is a thick individual steak
Translation takeaway
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.
Keep Prime rib and Tomahawk steak together in your notebook.
Names by country
| Country | Prime rib | Tomahawk steak |
|---|---|---|
| 🇺🇸United States | Prime rib | Tomahawk steak |
| 🇬🇧United Kingdom | Rib roast | Tomahawk steak |
| 🇫🇷France | Côte de bœuf | Côte de bœuf Tomahawk |
| 🇪🇸Spain | Costillar entero | Chuletón de lomo alto |
| 🇦🇷Argentina | — | Ojo de bife con hueso |
| 🇲🇽Mexico | Rosbif de costilla | Rib eye con hueso |
| 🇵🇹Portugal | — | Tomahawk |
| 🇧🇷Brazil | Costela premium | Filé de costela com osso |
| 🇮🇹Italy | Costata di manzo intera | Bistecca tomahawk |
| 🇩🇪Germany | Hochrippe (Prime Rib) | Tomahawk-Steak |
Cook either one well
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