rib primal · Chile
In United States, this cut is Prime rib, also sold as Standing rib roast.
About this cut
A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.
| rare | A lo inglés | → | Rare |
| medium rare | A punto | → | Medium rare |
| medium | Tres cuartos | → | Medium |
| well done | Bien cocido | → | Well done |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“lomo vetado con costilla” in Chile maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In United States, look for labels such as Prime rib · Standing rib roast. A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.
This information is for educational purposes only and may vary by region or butcher practices.