I think it's the T-Bone, or the Texas bone. Not sure but i know it's from the way the bone is shaped like a T
There's a big difference between a rib eye roast and a standing rib roast. A rib eye roast is essentially a roast consisting of rib eye steaks. A standing rib roast is the same cut of meat as prime rib, only its "choice" not "prime" (like most of the meat we buy). If you are deciding which to purchase for your dinner, I would absolutely recommend the standing rib roast over the other. Standing rib roasts can be hard to find in the supermarket unless its a major holiday, Easter, Thanksgiving, Christmas, etc., most likely because they are being aged for those holidays, but especially if they have been aged, they have a flavor that just can't be beat.
No, a standing rib roast, also known as prime rib, is a much better cut of meat and comes from an area just to the rear of the cross rib roast, also known as English roast. The cross rib roast is from the cut of beef known as "chuck", which is from the top of the forelimb, near where it meets the shoulder blades. The standing rib roast comes from the area of the ribs where they meet the rib cage (above the area of the rib cage where the "short plate" cut is). They really are not the same, and do not cook the same way. The cross rib roast is best braised, whereas the standing rib roast is best roasted. You should see a difference in the price, with cross rib roast being less expensive than standing rib roast.
The most common meat that rib roast contains is beef. However, sometimes is is substituted with other kinds of meat to make it cheaper but it also then might not taste as good.
No.
Yes, but it still has the rib bones attached.
the closest you will get is sear the edges and coot the meat in hot aju. you can't roast them the way you want because the will loose moisture to much
A rib eye steak comes from the rib eye roast. The roast is generally 3-6 ribs, where the rib roast comes from ribs 6-12 on the steer. A slice of the roast, generally half and inch to two inches thick, is a rib steak. The rib steak may come with or without the bone.
A standing rib roast, bone in, can be cut into thick slabs,after cooking, each with its own bone, Each slab is then a "prime rib," served in steakhouse restaurants.
For a steak, 1 inch - for prime rib or other roast, 2 inches.
No.
Rib-eye roast