Honestly, butchers and chefs use the terms interchangeably just to mess with you. It’s a culinary inside joke. Order a “Standing Rib Roast” at a fancy restaurant, and they’ll look at you funny.
But if you walk into a butcher shop and ask for a “Prime Rib,” they’ll hand you a boneless, tied-up roast. If you ask for a “Standing Rib Roast,” they’ll show you a bone-in behemoth. See? They’re the same, but different!
The best way to clear it up? Point at the meat and say, “I’ll take that one.” Butchers love decisive customers.
