Prime rib is the traditional name in United States. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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
On a whole prime rib roast, the rib cap is the outer ring around the eye. Increasingly butchers separate and sell it as a stand-alone premium cut.
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