Purely curious -
From what I'm gathering (never cooked one) a standing "prime" rib roast, uncooked and sliced is essentially rib eyes, correct?
" A standing rib roast, if sliced when uncooked, would yield a number of rib steaks. Rib eye steaks result from removing the bones and most of the fat and lesser muscles (tail)."
So, keeping it as a roast, how much difference is there between a rib eye (cooked) and "prime" rib roast (cooked)? Is the only difference is one has bone and the other does not?
Just trying to understand the differences, and the prices some folks are willing to pay for "prime" rib roasts.