Close, but not exactly. The prime rib roast is sometimes called standing rib roast because the large bones enable it to stand on its own while roasting. I prefer ribeye roast, to me rib eye is one of the best cuts of beef. It is generally smaller, and still well-marbled with a nice fat cap. It slices beautifully and makes a delicious meal for the holiday season.
Recipe tips
- Tieing up the roast is optional, but always makes a prettier presentation. (Here is a tutorial)
- Let the meat come to room temperature for about 1 hour for more even cooking.
- A digital thermometer is a must
- It’s very important to let the beef rest for 30 minutes before slicing.
