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A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast.

1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.