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ThermoWorks Thermapen ONE
Also called
🇬🇧Rib roast🇲🇽Rosbif de costilla🇫🇷Côte de bœuf🇪🇸Costillar entero🇧🇷Costela premium🇮🇹Costata di manzo intera🇩🇪Hochrippe (Prime Rib)🇺🇸Ribeye↗🇪🇸Chuletón↗🇺🇸Tomahawk steak↗
Michael C. Berch, aka MCB at en.wikipedia, CC BY-SA 2.5, via Wikimedia Commons — Standing-rib-roast.jpg
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 marbling, and rich flavor. Slow-roasted to develop a crust and then rested, it is considered one of the finest roasting cuts available.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Prime ribprimary | Often referred to as prime rib regardless of USDA grade |
| 🇬🇧United Kingdom | Rib roast | |
| 🇲🇽Mexico | Rosbif de costilla | |
| 🇫🇷France | Côte de bœuf | In France often served as a single large bone-in steak rather than a roast |
| 🇪🇸Spain | Costillar entero | Spanish 'chuletón' specifically refers to the Basque thick-cut bone-in rib steak from aged dairy cows; for a generic prime-rib roast in Spanish, 'costillar entero' or 'roastbeef de costillar' is more accurate. |
| 🇧🇷Brazil | Costela premium | |
| 🇮🇹Italy | Costata di manzo intera | |
| 🇩🇪Germany | Hochrippe (Prime Rib) |
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