This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib 12 oz bone in filet comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
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. Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed. While often referred to as “prime rib”, the USDA does not require the cut to be derived from USDA Prime grade beef. 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 heat.
USDA The Food Standards and Labeling Policy Book pg. The Meat Buyer’s Guide, North American Meat Processors Association. As we reopen our dining rooms, we will continue to practice and take part in preventative measures to ensure the safety of you and your family. We look forward to serving you once again. Mastro’s enforces a strict upscale dress code. We do not allow beachwear, gym attire including sweatpants, sweatshirts or hoodies. Athletic apparel, jerseys, hats, beanies, bandanas, ball caps, oversized or baggy clothing, tank tops, and sleeveless shirts are prohibited.
No excessively revealing clothing will be allowed. Clothing emitting offensive odors is not permitted to be worn anywhere on the property. Admittance to Mastro’s is at the discretion of management who reserves the right to refuse service to patrons who are inappropriately dressed regardless of the reservation status. Raw steaks to be cooked at home. Enjoy 28 day, wet aged cryo-vac sealed steaks accompanied with Mastro’s secret house steak rub. Selections may vary based on location.