But some people have been surprised to find that their applications for the Global Entry trusted traveler program have been rejected â not for some serious infraction but for a minor brush with law enforcement or customs inspectors that turned up during the required background check.
Prime rib is a primal cut of beef meaning it is one of the first cuts of the animal. Ribeye is the center muscle of that cut. Prime rib has the ribeye but ribeye is not prime rib. (Oh, and the USDA grade of prime is something completely different. It is a quality grade not a cut selection.)
The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If youâre getting more than one bone in your rib eye, this cut becomes a rib roast â you know, those fancy showstoppers you see at holiday parties that cook for hours and hours and leave the host(ess) frazzled and sweaty.obody wants that. The rib eye also has more connective tissue than other steaks, especially as it gets higher up toward the shoulder, and those tissues also need time to render and break down. A 1 1/2-inch steak should cook for about 5 minutes on each side in a hot skillet or grill.