Beef Rib
About
Considered to be one of the tenderest cuts, Beef Rib is usually cut from Ribs 6 to 12 and the backbone. This primal cut is then fabricated into rib roasts, rib steaks and short ribs, which are used almost exclusively for roasting, broiling and grilling.
Information
Other names: Rib Eye, Prime Rib
Translations: Liellopu Rib, Jautienos Rib, Carne de vită Rib, Govedina Rib, Rib wołowiny, बीफ़ रिब, Спинная, Βοείου κρέατος Rib, لحوم البقر الضلع, 쇠고기 립, Hovězí Rib, Baka Rib, 牛排, Carn de costella, Goveje meso Rib, Hovädzie Rib, Manzo Rib, בשר צלעות, Nötkött Rib, Говеђа ребра, 牛カルビ, Entrecôte, Rib Beef, Oksekød Rib, Carne de costilla, Спинна, Naudanliha Rib, Говеждо Ребрата
