Two views of a Rib Roast. The first is circa Xmas 1978, the second Xmas 2012. I used to take it English-style, that is sliced thinly (we never called it english-style, we didn't call it anything). About 20 years or so ago I put in a special request to the carvery for a thick, presumably American-style cut, and I've been taking it that way ever since. The rest is cut English-style for the other diners. If I finish the thick slice I can continue eating by taking thin slices.
Rib Roast, English-style cut, Xmas, circa 1978
Rib Roast, American-style cut, Xmas 2012
You may have noticed I elected to call this Rib Roast. Some folks might call it a standing rib roast, but I'm not quite sure if it is. If it was roasted with the 'tail' standing up, like a rack of lamb, then I guess it would be that. I'm embarrassed to say that although I think it may very well have been cooked that way, I'm not entirely sure. I'll have to pay better attention. Naively, I'd be afraid it might tip over.
Another thing, I think people usually call this prime rib, especially in restaurants. But this meat was not prime, probably choice, and I'm pretty sure what's on the menu called prime rib isn't normally prime either. How do they get away with that?
Most regrettably, I've heard some people call the thick cut a steak. I do believe calling it roast beef is entirely acceptable.
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