Meat · Cut · Short entry
Rib (US)
Ribs 6–12. Source of the standing rib roast ('prime rib' — a style, not necessarily the USDA Prime grade) and ribeye steaks.
How it connects
Cut
- compare Fore rib (UK)
- compare Noix d'entrecôte (rib-eye roll)
- compare Côte & entrecôte (rib)
Recipe
- made with Bulgogi
