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