Beef Rib

The Rib section of a cow is on top the cow, between the Chuck and the Short Loin. A cow has thirteen pairs of ribs: parts 1 to 5 are in the Chuck section, with the Rib section taking in ribs 6 to 12 (rib 13 falls in the short loin area.)

The meat in the Rib section does not get a lot of exercise, and so produces great steaks and roasts. The most coveted roasts come from ribs 9 to 12. You can get 1 or 2 rib roasts from this stretch of ribs.

Cooking Tips for Beef Rib

Dry heat methods for all cuts from this area: barbeque, grill, broil, roast or pan-fry.

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Also called:

Train de côtes (French); Entrude, Hochrippen (German); Costato di bue, Meta schiena di bue (Italian); Bife ancho (Spanish)

Other entries for: Beef Rib
Beef Ribs, Rib Roasts, Rib Steak

Other entries for: Beef
Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Cuts Illustrated -- North American, Beef Flank, Beef Leg, Beef Plate, Beef Roasts, Beef Round, Beef Shank, Beef Short Loin, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Ground Beef, Kobe Beef, London Broil, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pork, Pot Roasts, Salisbury Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Other entries for: Meat
Affettati, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak