Rib Subprimal

The rib subprimal is the bone-in portion of the cow’s forequarter, located just below the front of the backbone and containing ribs 6 through 12 (7 in total). Separated from the cross-cut chuck primal and the short plate primal, rib primal yields some of the most popular roasts and steaks that everyone loves for their tenderness and rich, beefy taste.

Here are some of the best cuts from the rib primal: bone-in ribeye, prime rib roast, and rib short ribs. The ribeye is available in a classic short-bone version or a long-bone version, such as the cowboy steak or tomahawk steak. Sure, these cuts are expensive, but if you’re after melt-in-your-mouth tenderness and rich, beefy flavor, they’re worth the money.