Steve Wertz > wrote in message >...
> On Wed, 12 Nov 2003 19:02:03 -0500, levelwave >
> wrote:
>
> >Steve Wertz wrote:
> >
> >> A prime rib roast would be ideal for a smoker. Cook at ~275 for ~5
> >> hours for a 4 bone roast.
> >
> >
> >Egggggggggggcelent!... Now let me ask you another question... Is a Prime
> >Rib Roast the same as a Standing Rib Roast? (aka Ribeyes)...
>
> They are indeed one and the same. A standing rib roast implies that
> its a bone-in roast,while a prime rib rib roast can be bone-in or
> boneless. I usually go for a bone in roast unless there's a price
> difference that doesn't justify paying for the bones (like the both
> being the same price). Bone-in rib roast should be 13-20% cheaper and
> bones don't weigh as much as meat.
>
> -sw

Does a standing rib come only from the however many last bones of the
beefer that prime rib connotes?

Greg Zywicki