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Ribeye is a richly marbled, flavorful steak cut from the rib section. The fat marbling gives it exceptional juiciness and beefy flavor, making it a steakhouse favorite.
They are the same cut of meat. Ribeye is cut into steaks and cooked individually, while prime rib is the whole rib roast cooked as one piece then sliced.
Leave the fat cap on during cooking - it bastes the meat and adds flavor. You can trim and eat around it after cooking if you prefer.
USDA Prime has the most marbling and is best quality. Choice is excellent for most home cooks. Select has less marbling and is leaner.
Refrigerate for 3-5 days or freeze for up to 12 months. Let come to room temperature before cooking.
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