Rib Roast, Beef
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A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast. The first cut rib roast, also known as the small end rib roast, includes ribs 9 or 10 through 12 and is next to the loin. Because of its proximity to the loin section, it is very tender. The second cut rib roast, also known as the large end rib roast, includes ribs 6 through 8 or 9 and is next to the chuck. It is very tender, but because of its proximity to the chuck section, it is not quite as tender as the small end roast. Rib roasts have good marbling, which adds flavor and juiciness to the meat when cooked.
When determining the proper size roast required for a specific number of people, you can figure that each rib will feed two people. A two rib roast will feed four people, a three rib roast will feed six people, and so on.
Rib roasts that include the bones are also know as standing rib roasts. When the rib roast has been boned, rolled, and tied it is known as a rolled rib roast.
When determining the proper size roast required for a specific number of people, you can figure that each rib will feed two people. A two rib roast will feed four people, a three rib roast will feed six people, and so on.
Rib roasts that include the bones are also know as standing rib roasts. When the rib roast has been boned, rolled, and tied it is known as a rolled rib roast.
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The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.
A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.
The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.
A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.
A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.
A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.
The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long.
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