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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.
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USDA Nutrition Facts |
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| Serving Size 1 cup |
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| Calories 44 |
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| Protein 3g |
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| Total Fat 0g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 1g |
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| Sugars 2g |
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| Sodium 363mg |
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| Cholesterol 4mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 214 |
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| Protein 28g |
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| Total Fat 10g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 363mg |
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| Sodium 50mg |
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| Cholesterol 83mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 252 |
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| Protein 26g |
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| Total Fat 15g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 346mg |
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| Sodium 48mg |
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| Cholesterol 81mg |
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Rib Roast, Beef term - Related Content |
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| Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. |
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| The distinctive flavor of horseradish highlights the herb crust that covers the surface of this succulent beef rib roast. |
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| Use this easy recipe to slow cook a tender beef roast, which will produce flavorful juices that can be used to make a delicious gravy. |
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| As described in this recipe, the roasting method produces very tender results and the tasty mustard coating provides exceptional flavor. |
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| What a neat idea for dressing up ordinary red potatoes! Everyone will love these toasty potato patties loaded with flavor—a perfect accompaniment to grilled steak or oven-baked chicken. |
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| Basic Steps for Roasting a Cut of Beef | Steps for Roasting a Beef TenderloinSteps for Roasting a Prime Rib
Roasting is a dry heat cooking method that is often used for ... |
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Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| General Guidelines | Roasting Temperatures | Roasting a Rack of Lamb
General Guidelines
Roasting is usually done in a shallow, uncovered pan, often with the meat raised ... |
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| 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 rolled rib roast is very flavorful, but not ... |
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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. It is tender, flavorful, and expensive. The ... |
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| 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. Roasting is the most popular ... |
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| 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. It can be used as an oven roast ... |
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| A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg. It is one of the better cuts from the round primal in terms of flavor. ... |
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