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.
| 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 | |
| 🇦🇷Argentina | Costillar | |
| 🇫🇷France | Côte de bœuf | In France often served as a single large bone-in steak rather than a roast |
| 🇪🇸Spain | Chuletón | In Spain typically served as a thick bone-in steak |
| 🇧🇷Brazil | Costela premium |
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.
Both are bone-in cuts from the rib primal; prime rib is a roast while the tomahawk is a thick individual steak