prime rib roast or rib roast. Offered as first cut and end cut, bone-in or boneless, the first cut is closer to the strip and therefore leaner. The end cut is closer to the chuck and little fattier.

If a butcher removes and discards the ribs, the cut won’t be sold as a standing rib roast. Instead, it will be labeled as a boneless prime rib or prime rib roast. It might also be labeled as ...

By Sam Sifton Sam Sifton’s prime rib roast.Credit...Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Good morning. If you’re making a prime rib roast (above) for the holidays ...

Steve: And what cuts are we looking for at the store? Marc: Most places are going to label them a rib roast of some kind. Standing rib, boneless or bone-in rib roast, those are pretty much the names ...

Prime rib, aka standing rib roast, is a top-tier cut from the rib section of a cow. With its marbled fat and tenderness, it’s perfect for roasting and, when cooked right, is juicy, full of ...