Talk:Standing rib roast

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(Untitled)

prime rib is not from the central cow rib called prime rib. It is a rib roast and the name "prime rib" comes from the grade "prime". To be a "prime rib" the cut use to have to be a "prime" grade, now days it just refers to the rib roast in a generic fashion. —The preceding unsigned comment was added by 64.91.116.127 (talk • contribs) .

The reference I've cited in the article disagrees about the "prime" (grade) origin. MCB 22:13, 21 May 2006 (UTC)[reply]

The reference links to an unrelated page on barbecue. All references I find say prime rib must be prime. My butcher in Ohio, says he cannot legally sell prime rib that is choice. This controversy should be clarified.76.189.112.51 (talk) 05:22, 31 May 2008 (UTC)[reply]

The USDA Policy Book reference states, "PRIME RIB OF BEEF OR STANDING BEEF RIB ROAST FOR PRIME RIB: These products do not have to be derived from USDA prime grade beef." You might want to point your Ohio butcher to that document. The CBBQ source (which I didn' add) seems to have changed their URL scheme, so I have removed that reference; it's less authoritative in any case. --MCB (talk) 18:50, 31 May 2008 (UTC)[reply]

This is an old comment, but MCB was correct. The term "Prime Rib" predates the USDA grading system by several decades. It has nothing to do with the grade of beef. --Kraftlos (Talk | Contrib) 21:51, 1 December 2021 (UTC)[reply]

Cleanup and page move

In response to the cleanup tag, I did a rewrite with sources, added a properly-licensed image, and cleaned up the external links.

I also moved the page to Standing rib roast in accordance with Wikipedia naming guidelines. "Prime rib" is a colloquial and regional usage, but since it is well known, the automatic redirect will serve people who are looking for this article under that name. MCB 22:13, 21 May 2006 (UTC)[reply]

That picture is more than unappealing. Maybe an uncooked pic would be better? (not that it really matters;) --24.205.251.41 02:19, 2 August 2006 (UTC)[reply]

I replaced the image with a somewhat better one of the same slice of prime rib. I'll look for an uncooked one of a whole roast as well. --MCB 04:30, 2 August 2006 (UTC)[reply]

Better! Do you have bunch of pictures of steaks lying around or something? ;) I could go for some prime rib right about now... --24.205.251.41 05:20, 2 August 2006 (UTC)[reply]

I would remove the photo of Hogs breath prime rib.JPG. Prime Rib does not have grill marks on it due to it is cook as a roast. This photo is a rib eye steak. —Preceding unsigned comment added by AdmRiley (talk • contribs) 15:28, 17 December 2007 (UTC)[reply]

Correction to naming convention

I've made approprate correction to the names used, per conventions cited. --meatclerk 09:09, 22 December 2006 (UTC)[reply]

Link to Uniform Retail Meat Industry Standards

FYI. The link to Uniform Retail Meat Industry Standards in the references section is no longer valid. I believe that the following is the updated URL:

http://www.beefretail.com/%5CuDocs%5Curmis%5Cstart.pdf —Preceding unsigned comment added by 63.161.86.254 (talk) 18:52, 13 June 2008 (UTC)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 02:20, 4 July 2008 (UTC)[reply]

Reason for "standing" in "Standing rib roast" ?

I have to say in several years of cooking I've never come across anyone who's done a rib roast vertically. Does the assertion that the name comes from that practice have any citation? -MalkavianX (talk) 21:45, 20 July 2008 (UTC)[reply]

Mal, standing refers to a bone-in cut that "stands" on the protruding bones in the pan. The meat doesn't touch the pan, only the bone makes contact. Thus the roast is "standing"

 We are the world authority on Prime Rib.

The Prime Rib association ThePrimeRibAssociation (talk) 01:55, 8 December 2008 (UTC) —Preceding unsigned comment added by LouPepe (talk • contribs) [reply]

Note that both ThePrimeRibAssociation and LouPepe are sockpuppets, so her edits should be reverted and ignored.Editor437 (talk) 05:14, 30 December 2008 (UTC)[reply]

What muscles are in this cut?

Does anybody know? —Preceding unsigned comment added by Hyaline Colporteur (talk • contribs) 02:07, 18 January 2009 (UTC)[reply]

Image holding area

Here are cooked prime rib roasts at a carving station. Could work for the article but...the article needs some major expansion before any further images are added.--Mark Miller (talk) 00:38, 6 October 2014 (UTC)[reply]