These two beef cuts are both derived from the rib of the cow. However, the ribeye is a smaller slice of steak with a little bone or is fully boneless, but the prime rib is often a bigger cut and has a significant bone. However, what makes difference is how they are cooked.
So you’ve spent the entire day painstakingly toiling away on a delicious meal that you’ll be serving to a large group of visitors. At least, that’s how you want it to seem.
Even when you know you want to prepare steak for a crowd, which is better—a ribeye roast or a prime rib?—can be challenging. What actually distinguishes the two? For instance, prime rib and ribeye are both beef cuts that originate from the same area of the animal (the primal rib section).
Let’s examine the differences between the two to determine which is preferable while cooking for a large group.
The prepared roast that is derived from the primal rib part of the animal is known as prime rib or the “standing rib roast.” When you prepare prime rib, you’ll roast an entire animal and carve off a slice for each of your guests. Typically, prime rib is roasted with the bone in and served with au jus.
You might be surprised to learn that the USDA has given prime rib the official classification of “prime,” which is where the name “prime” derives from. In this context, “prime” refers to a cut of beef that has been declared to be of the greatest calibre in terms of flavor, softness, and juiciness.
Only 2% of the beef produced in the United States will receive the greatest distinction of being labeled as prime meat, which is of the best grade.
No matter how ribeye is referred to—as ribeye roast, ribeye steak, rib eye, or ribeye—it is always the same. So, what exactly is ribeye? As was already said, ribeye is made from the exact same cut of beef as prime rib and originates from the same part of the animal, the primal rib portion.
What makes a difference, then? The first difference between a ribeye steak and a prime rib is that a ribeye steak is grilled without the bone. In contrast to prime rib, a ribeye steak is sliced from the roast before it is even cooked. As a result, when presented, a ribeye steak will look smaller than a prime rib since the latter contains both the ribeye and the bone. A ribeye is a delicate piece of steak with a delectable flavor in terms of quality.
The cost might vary greatly if you get prime rib or ribeye roast from your neighbourhood butcher or supermarket shop. Additionally, it depends on how many people you are feeding, whether you anticipate any food waste, etc.
Prime rib steaks are often more expensive per steak owing to the USDA grade of the meat and the fact that they contain more flesh than ribeye steaks. If you are feeding a large group of people, you can choose to buy a roast instead of individual steaks to save some money. It also depends on whether you want to spend more money on a boneless roast than a roast with a bone in.
Preparing temperature and time disparities are something you may also consider if you’re cooking for a large group. Does cooking prime rib or ribeye steaks take longer?
You most likely purchase ribeye as individual steaks when you do. Consequently, all you have to do is cook them anyway you like—on the BBQ, in a skillet, or in another way.
However, roast cooking requires a somewhat more sensitive touch. Before cooking your roast, you’ll need to make sure it is fully defrosted and seasoned.
Then, you will need to let at least 2 12 hours for it to cook before allowing for 20 to 30 minutes of resting time for an 8 to 9 pound roast (which should feed anywhere from 8 to 10 people). A meat thermometer should be kept on hand. As a result, your prime rib roast will require a lot more work (but the outcome is so worth it!).
We are aware that you just want a simple answer, and you want us to decide for you. But in the end, it all depends on your budget, the number of people you’re serving, your preferred flavour, and the amount of time and work you want to put into this.
We cannot stress enough how excellent and flavorful prime rib is if you do have the time and money to spend. But keep in mind to inspect the beef’s quality before buying; look for the USDA rating or contact your butcher or supermarket shop for more details.