Beef Tenderloin vs. Prime Rib: What’s the Difference?

Beef tenderloin is an oblong-shaped cut of meat from the rear section of a cow. It has a narrow end that's part of the short loin and a thicker end that comes from the sirloin. The center portion, which is more uniform in size, is used for filet mignon and chateaubriand. The tenderloin muscles are located along the backbone and are worked less than other parts of the animal. This makes tenderloin a highly desirable and tender cut of meat. It's a small part of the cow, however, making it rare and expensive. An average beef tenderloin weighs between three and four pounds. An untrimmed beef tenderloin has strips of fat and a thin, tough silver skin that doesn't break down when cooked. It also has the side muscle or tenderloin chain attached. You can buy some tenderloins trimmed or peeled with the fat and silver skin removed. Grocery stores also sell peeled, silver skin, side muscle on (PSMO) tenderloin. Beef tenderloin is a versatile cut of meat can be roasted whole or broken into smaller cuts of steak such as medallions, tournedos, filet mignon, and tenderloin. One of the easiest cooking methods for a whole beef tenderloin is to give it a quick sear on the stovetop and roast it in the oven. Since it's so lean, it isn't as flavorful as other cuts, but you can serve it with a red wine, mushroom, or béarnaise sauce on the side. To prepare the tenderloin: 1. Thaw a frozen roast in the refrigerator for at least forty-eight hours. 2. Remove the roast from the refrigerator for one to two hours before cooking to bring it to room temperature. 3. Season with coarse salt and freshly ground pepper or a steak rub. 4. Preheat the oven to 425 degrees Fahrenheit. 5. While the oven is preheating, heat some oil in a skillet. Sear the tenderloin for three to five minutes per side until golden brown. 6. Place the roast on a wire rack or bed of vegetables in a shallow roasting pan. 7. Roast until the internal temperature registers 125 degrees Fahrenheit for medium-rare doneness. 8. Transfer the roast to a platter and tent loosely with foil for about twenty minutes. 9. Carve and serve. Another cooking method is the reverse sear, which involves a longer cooking time at a lower temperature. The roast is then finished by broiling it in the oven at a higher temperature to make the outside crisp and brown. A prime rib roast comes from the rib section of a cow, specifically ribs number six to twelve. Also known as a standing rib roast, this cut is well-marbled, which keeps the beef tender and flavorful. Ribeye steaks come from prime rib. A bone-in, standing rib roast can weigh fifteen pounds or more, so it's often sold cut in half. The first cut, known as the small end, comes from the part of the roast near the short loin. Consisting of ribs ten to twelve, the small end has less connective tissue and fat and is more tender. The second cut, also known as the large end, is the part near the shoulder. It consists of ribs six to eight. This section has more fat, including the cap, which is the marbled layer on the outside of a prime rib roast. The term ”prime rib” refers to the cut of meat and not the grade. USDA Prime is the highest grade and has the most marbling. Choice is the second-highest grade and refers to beef with moderate marbling. You can purchase prime-grade prime rib or choice-grade prime rib. Bone-in prime rib roasts can be cooked in the oven, starting at a high temperature for a short period of time, and then finishing it at a lower temperature. This ensures more even cooking. Prime rib roast is best cooked to a rare or medium-rare doneness and can be served with horseradish cream or an au jus sauce made from drippings. To prepare a prime rib roast: 1. Remove the prime rib from the refrigerator and bring to room temperature. 2. Place on a rack in a roasting pan, bone side down. 3. Season generously with salt and pepper or a steak rub. 4. Preheat the oven to 450 degrees Fahrenheit. 5. Put the prime rib in the oven, and after thirty minutes, reduce the heat to 350 degrees Fahrenheit. 6. Cook until a meat thermometer registers 136 degrees Fahrenheit, or 10 degrees Fahrenheit less than desired temperature for doneness. 7. Place on a carving board and tent loosely with tin foil for twenty minutes before carving and serving. To help you choose the best cut of meat for your roast beef dinner, here's a comparison of the differences between beef tenderloin and a prime rib roast: - __Fat content and tenderness__: Beef tenderloin is leaner than prime rib but more tender because of where it's located on the cow. - __Flavor__: Prime rib is more juicy and flavorful due to the fat content and marbling. - __Cost__: Beef tenderloin is one of the most expensive cuts of beef. Prime rib is still costly but a little less expensive than beef tenderloin. - __Shape__: Beef tenderloin is boneless with a cylindrical shape. Prime rib is usually roasted with the bones in. - __Type of cut__: Prime rib is one of eight primal cuts, which are the first cuts that separate a side of beef. Beef tenderloin is a subprimal cut, taken from the loin. - __Steaks__: Filet mignon and tenderloin steaks come from a beef tenderloin. Ribeye steaks come from a prime rib. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more. Beef tenderloin is lean and tender, while prime rib has plenty of fat for flavor. Learn about other differences between these desirable cuts of beef.