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Home » Meat » Beef » Beef Rib

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

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

Related entries

  • Beef Back Ribs
  • Beef Rib Roasts
  • Beef Rib Steak
  • Beef Rib-Eye Steak
  • Beef Ribs
  • Entrecôte
  • Flanken-Style Ribs

Other names

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

This page first published: Feb 17, 2004 · Updated: Jun 17, 2020.

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