Rib

About This Cut

The rib section runs along the upper back of the cow between the chuck and loin. Because this area does relatively little work, the muscles are tender and develop generous intramuscular fat — known as marbling — which gives rib cuts their signature juicy, buttery flavor. The ribeye is widely considered one of the most flavorful steaks on the animal, prized for its rich fat cap and moist texture.

Commonly Used In

• Ribeye steaks (bone-in and boneless)
• Prime rib / standing rib roast (a classic holiday centerpiece)
• Beef back ribs
• Cowboy steak (a thick bone-in ribeye)
• Tomahawk steak (ribeye with a long frenched rib bone)

Fun Facts

• Prime rib and ribeye come from the same cut — the difference is in how it's prepared (roasted whole vs. cut into steaks)
• The "eye" of the ribeye refers to the central, most tender muscle
• The tomahawk steak has become a social media phenomenon due to its dramatic presentation
• Heavy marbling in rib cuts is what earns beef the coveted USDA "Prime" grade

Best Cooking Methods

• Grilling
• Pan-searing
• Roasting