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A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "cap." The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry
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It is most often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving.
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of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
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are cut from a standing rib, boned with most of the fat and lesser muscles removed.
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A slice of prime rib from a standing rib roast, topped (on the right side) with
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While the cut is often referred to as "prime rib", the
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120:Learn how and when to remove this message
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1679:Chateaubriand (dish)
1582:List of steak dishes
865:List of steak dishes
395:Steak and oyster pie
385:Steak and kidney pie
228:List of steak dishes
69:"Standing rib roast"
54:improve this article
1869:Roast beef sandwich
1689:Chicken-fried steak
1306:Chateaubriand steak
688:List of beef dishes
290:Chicken fried steak
280:Chateaubriand steak
175:Part of a series on
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2063:Ractopamine - Beef
1906:Shooter's sandwich
1774:Karađorđeva šnicla
1594:Blanquette de veau
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1356:Restructured steak
1246:Cow–calf operation
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440:Surf and turf
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430:Steak tartare
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320:Hamburg steak
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315:Finger steaks
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300:Bollito misto
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250:Bife a cavalo
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189:Main articles
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110:February 2013
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71: –
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
19:
2119:Cuts of beef
1896:Sha cha beef
1789:London broil
1764:Jellied veal
1759:Italian beef
1739:Hayashi rice
1629:Beef on weck
1507:Meat extract
1410:
1336:Hanger steak
1321:Filet mignon
1266:Osorno Steer
1261:Organic beef
1040:Filet mignon
1000:
955:Cuts of beef
891:
796:
789:grade beef.
780:
774:
771:
758:
754:
752:
620:Char grilled
458:Cuts of beef
420:Steak frites
405:Steak burger
374:
365:Sha cha beef
350:Italian beef
335:Pepper steak
325:London broil
116:
107:
97:
90:
83:
76:
64:
52:Please help
47:verification
44:
27:Cut of steak
2090:South Korea
1971:Veal Orloff
1956:Tiyula itum
1921:Steak Diane
1886:Saltimbocca
1729:Gored gored
1719:Ginger beef
1694:Cordon bleu
1684:Cheesesteak
1644:Boiled beef
1599:Beef olives
1482:Corned beef
1406:Skirt steak
1401:Top sirloin
1351:Ranch steak
1326:Flank steak
1311:Chuck steak
1296:Blade steak
1241:Beef cattle
1052:Top sirloin
821:USDA Choice
767:primal cuts
763:cut of beef
713:Steak sauce
708:Steak knife
599:Preparation
582:Top sirloin
445:Swiss steak
415:Steak Diane
285:Cheesesteak
275:Carne asada
260:Boiled beef
165:cut of beef
2113:Categories
2053:Darkcutter
1976:Veal Oscar
1951:Tafelspitz
1891:Selat solo
1876:Ropa vieja
1864:Roast beef
1849:Ragout fin
1754:Iga penyet
1714:French dip
1431:Tenderloin
1386:Short ribs
1381:Short loin
1331:Flap steak
1229:Production
1159:Short ribs
1108:Silverside
1035:Tenderloin
1018:Short loin
883:References
787:USDA Prime
660:Salt-cured
577:Tenderloin
552:Silverside
345:Roast beef
215:Steakhouse
210:Pork steak
205:Fish steak
80:newspapers
2043:Beef ring
1829:Pot roast
1779:Kare-kare
1649:Bruscitti
1577:Beefsteak
1555:Testicles
1455:Processed
1366:Rib steak
1256:Kobe beef
1001:Prime rib
984:Flat iron
852:mushrooms
800:sous vide
759:prime rib
640:Marinaded
610:Barbecued
507:Flat iron
340:Pot roast
200:Beefsteak
146:Beef cuts
18:Prime rib
1961:Tongseng
1814:Ossobuco
1804:Neobiani
1614:Beef bun
1589:Balbacua
1502:Pastrami
1472:Bresaola
1441:Trotters
1275:Products
1098:Popeseye
1057:Baseball
859:See also
693:Doneness
370:Shawarma
2007:Beefalo
1946:Tartare
1859:Rendang
1839:Puchero
1794:Mechado
1704:Dendeng
1664:Cachopo
1654:Bulgogi
1436:Tri-tip
1396:Sirloin
1361:Rib eye
1346:Picanha
1301:Brisket
1144:Brisket
1093:Picanha
1074:Tri-tip
1047:Sirloin
1011:Rib eye
899:pg. 154
806:Gallery
761:, is a
655:Roasted
650:Poached
645:Pickled
625:Chopped
615:Braised
587:Tri-tip
557:Sirloin
532:Rib eye
522:Popseye
435:Suadero
265:Bulgogi
94:scholar
2085:Taiwan
2017:Żubroń
1844:P'tcha
1734:Gyūdon
1659:Bulalo
1639:Bistek
1569:Dishes
1545:Tripas
1540:Tendon
1535:Tongue
1492:Ground
1477:Cabeza
1426:T-bone
1316:Fajita
1154:Hanger
1023:T-bone
974:7-bone
670:Smoked
665:Seared
572:T-bone
512:Hanger
492:Fillet
477:7-bone
310:Fajita
96:
89:
82:
75:
67:
2124:Steak
2080:Japan
2026:Other
1854:Rawon
1819:Pares
1784:Kitfo
1769:Kalio
1724:Galbi
1699:Daube
1674:Cansi
1550:Tripe
1530:Heart
1525:Brain
1517:Offal
1462:Jerky
1421:Shank
1416:Strip
1371:Round
1341:Plate
1176:Shank
1171:Flank
1164:Skirt
1149:Plate
1137:Lower
1083:Round
1028:Strip
989:Ranch
979:Blade
969:Chuck
962:Upper
895:USDA
837:grill
635:Fried
630:Cured
567:Strip
562:Skirt
542:Round
527:Ranch
517:Plate
497:Flank
487:Chuck
482:Blade
235:Asado
195:Steak
181:Steak
101:JSTOR
87:books
1941:Tapa
1467:Aged
1446:Tail
1376:Rump
1283:Cuts
1222:veal
1220:and
1218:Beef
1103:Rump
1088:Cube
1069:Flap
783:USDA
605:Aged
547:Rump
502:Flap
163:Rib
160:Type
73:news
1824:Pho
1709:Feu
1006:Rib
537:Rib
56:by
2115::
819:A
802:.
753:A
2096:)
2092:(
1210:e
1203:t
1196:v
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933:v
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728:v
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117:(
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108:(
98:·
91:·
84:·
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50:.
20:)
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