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BACK
Beef Rib Common
Cuts and Other
Names
Boneless Rib Eye Steak regular or thickcut
Delmonico Steak, Spencer Steak,
Market Steak, Entrecôte
Boneless Rib Eye Roast
Rib Steak Large End regular, thincut or thickcut
Rib Roast Large End
Rib Roast, Standing Rib Roast
Rib Steak Small End regular, thincut or thickcut, may be
called "Club" steak
Boneless Cubed Steak
Beff Short Ribs boneless or bone-in
Beef Back Ribs
Boneless Stewmeat regular and extra lean
Ground Beef regular (30% fat or less)-lean
(22% fat or less)-extralean (15% fat or less)
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Rib
The beef
carcass has 13 pairs of ribs, but not all of the ribs are included in
the rib primal cut. The first 5 ribs are part of the chuck cut in the
front of the animal. The 13th rib is part of the loin. The rib primal
contains ribs 6 through 12. Beef from the rib primal is often described
as "middle meat" (as is beef from the loin).
The cuts
obtained from the rib primal are very tender and contain many of the
best steaks and roasts. Rib roasts are generally taken from the area of
the 9th through the 12th rib. A short rib refers to a small piece that
has been trimmed of the main portion of a rib when the rib section is
trimmed into smaller cuts. Dry heat cooking methods, such as grilling,
broiling, and roasting, bring out the flavor of rib cuts and keep the
meat tender.
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Retail
Cuts
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Description
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Back Ribs
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Back ribs
are the portion remaining after a rib roast is boned. Sometimes the
ends of the ribs are cut from the full rib and are called short ribs.
The ends of the 6th through the 12th ribs are actually located in the
plate primal cut.
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Rib-Eye Roast
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The rib-eye
roast refers to a rib roast that has had the 6th through the 12th rib
bones removed leaving just the rib-eye muscle. It is tender, flavorful,
and expensive. The rib-eye roast is also known as a Delmonico roast.
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Rib-Eye Steak
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A rib-eye
steak is cut from the rib-eye roast. Other names for the rib-eye steak
include:
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Rib Roast
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A rib roast
is the same as a rib-eye roast except that the bones have not been
removed. A full seven bone rib roast (ribs 6 through 12) usually weighs
16 pounds and up, so it is often cut into two sections known as the
first cut rib roast and the second cut rib roast. The first cut is also
called a small end rib roast and includes ribs 9 or 10 through 12,
which is nearer the loin primal. The second cut, also known as the
large end rib roast, includes ribs 6 through 8 or 9 and is nearer the
chuck primal. A rib roast that includes the bones is also known as a
standing rib roast. If the rib roast is boned, rolled, and tied, it is
known as a rolled rib roast.
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Rib Steak
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A rib steak
is cut from the rib roast. It is the same steak as the rib-eye, except
that it contains the bone.
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BEEF RIB Bone-in, ...RECOMMENDED COOKING
METHOD: ROAST
6 lbs Beef Rib Roast ( 3 ribs) r
1 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 325 degrees.
Dry roast with paper towels.
Mix flour, mustard, salt and pepper together.
Rub all over roast.
Put roast, fat side up, in roasting pan.
Roast, uncovered, about 3 hours+ or until thermometer registers
140°F (rare) or 160°F degrees (medium).
Let roast stand 15-20 minutes for easier carving.
Serve au jus or with brown gravy.
SERVES 8
RIBEYE STEAKS: RECOMMENDED COOKING METHOD:
Grill or BBQ
Four steaks...10 oz
1 cup freshly cracked pepper
2 Tablespoons red wine vinegar
1/4 cup brandy
2 Tablespoons red currant jelly
2 Tablespoons Dijon mustard
2 dashes Tabasco pepper sauce
2 cups brown sauce (your favorite recipe)
Lightly coat the outside of the steaks with cracked pepper. Brown the
steaks on both sides in a large, lightly salted preheated
sauté pan (the timing depends on how rare you wish the
steaks to be).
Remove the steaks from the pan and deglaze the pan with the brandy. Add
the vinegar, mustard, jelly, Tabasco, and brown sauce. Heat, stirring,
until the jelly is dissolved and pour over the steaks.
Serves 4
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