That's why prime rib is so expensive: it's a huge piece of extremely good beef. Prime Rib runs expensive, especially if you are paying for the “Prime Grade” on top of the regular nice cut of meat. Until someone figures out how to grow a rib and a short loin without the rest of the cow attached, this is just the way it's going to be. Some of the cuts that have traditionally been less desirable include ones that come from the round, bottom sirloin, and chuck. It's a smaller cut with less fat and is a leaner, more expensive purchase. Located from the center of the primal rib, the largest and best part of the rib section, this is the portion of the cow that gets little to no real exercise so the meat remains dense but tender, and gently marbled with fat. That's not to say that every butcher purchases whole sides of beef and breaks them down in-house, but even if they only purchase the parts they want, those other parts still have to go somewhere. In the entire lot, there were no outright losers, but the experiment was telling. If you have enough freezer space, you could even buy a whole side of beef. To achieve a medium-rare doneness and avoid gray, overcooked meat around the edges, chefs will oven roast this cut in rounds—first at a low temperature, then at a high temperature—with resting time in between. That means a butcher has to charge enough for that 8 percent to make up for the other 92%, which is significantly less profitable. So with High Demand and Low Supply, the price goes uppppppppppppppppp. Prime is the best, followed by Choice and Select. Not to mention two shanks. "Prime" rib is something of a misnomer. Two of the Best Types of Steak: The Prime Rib and Filet Mignon. Going past that … Actually, similar to ribeye vs prime-rib, Kobe is a variety of Wagyu. Prime rib is typically the crown jewel of an upscale steakhouse. Because the whole hunk can feed so many (over 20, if your guests like thin-ish slices), many hosts buy a "prime rib" that does not include all the bones, which therefore ends up as a much smaller roast. A prime rib/rib roast will include the “cap” which is the outer, fat-marbled muscle (Spinalis Dorsi) as well as parts of the "eye" of the rib. Another great way to save money is learning how to prepare those cheaper cuts, like chuck, shank, oxtail and short ribs. Let's break down the percentages to illustrate the problem. There are also different cuts of prime rib of beef including the loin-end beef rib roast (or the first cut) and the chuck-end rib roast (or the second cut). To find out if Prime-grade prime rib is worth the premium, we cooked about $1,500 worth of beef, including several Prime-grade, Choice-grade, and dry-aged rib roasts. High Demand. All rights reserved. There's also the chuck-end rib roast or "second cut" which is cheaper, bigger, and has more layers of fat. In the old days, beef chuck would be sawed into sections to make roasts and steaks like the traditional 7-bone roast. It's just an accident of bovine evolution and anatomy that the part of a steer that provides those tender cuts is relatively small. Alain McLaughlin. Prime rib comes from the rib primal cut, which is the second-most tender of all the cuts of beef (after the tenderloin). But those cuts make up just 8% of the beef carcass. Additionally, some butchers offer dry-aged prime rib--Prime-grade rib roasts that have been aged for up to a … The Spruce Eats uses cookies to provide you with a great user experience. Note that “Prime rib” can also be a style of cooking. Rule of thumb is to plan on 1 pound of prime rib … By using The Spruce Eats, you accept our, Ground Beef: Where Butchers' Profit Goes to Die, Beef Chuck: New Steaks Mean Greater Profits, A Guide to Beef Roasts and the Best Ways to Cook Them, 10 Best Steaks to Grill for Perfectly Juicy Results, 7 Common Cooking Mistakes That Can Mess Up Your Steak. This is because these are muscles that get a lot of exercises, making them tough, and there's often a lot of connective tissue holding these muscles together, which can be chewy unless cooked at a low temperature for a long time using moist heat (i.e. And they take at least 12 people, I 'm not looking to throw down that kind of money have... Mignon topping the menu at many expensive restaurants 13 a pound items in the coming sections.! Offer, so seven ribs in total on making complicated culinary techniques approachable home! The beef carcass I ’ m so with High Demand and low,! 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