Meat
Prime Rib
Prime rib is a standing rib roast from the same primal as ribeye—several ribs left together, often roasted whole and carved into thick slices. Despite the name, “prime” here is traditional, not a guarantee of USDA Prime grade (though high-grade beef shows). First cut (ribs toward the loin) is leaner and more tender; chuck-end ribs are fattier and more robust. It is prized as the celebration roast: pink slices, rendered fat, Yorkshire pudding in British service, horseradish and jus almost everywhere. Slow-roast or reverse-sear for an even blush; rest generously. Leftovers become cold roast beef sandwiches. Bone-in holds shape and bastes; boneless is easier to carve.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.3 g
- Saturated Fat 4.83 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66.8 mg
- Sodium 57.2 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.6 g
- Water 57.1 g
- Energy 204 kcal
- Water 57.1 g
- Protein 21.6 g
- Fat 12.3 g
- Saturated Fat 4.83 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.9 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 447 mg
- Major Minerals 445 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.9 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Prime Rib of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British Sunday and festive tables featured roast ribs of beef with dripping and pudding.
American hotels made prime rib a carved-to-order buffet and supper-club classic.
Chain restaurants industrialised prime-rib service while steakhouses kept bone-in artisanal roasts.