Meat Cuts ID & Cooking Recommendations - Rib

Rib Roast Small End


Rib Roast Small End
(Click on image to enlarge)

The Beef Rib Roast, Small End, contains several ribs, a protion of the backbone and one large muscle, the rib eye.

Cooking Recommendations: Roast, or Grill by indirect heat.


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 1/4 inch
298 16.80 25.10 1.80 10.29 70
Broiled
trimmed to 1/4 inch
336 23.70 26.00 2.20 10.52 84
Broiled
trimmed to 0 inch
297 24.90 21.10 2.30 8.54 83

 

Beef Rib Roast Roll


Beef Rib Roast Roll
(Click on image to enlarge)

The bones of the beef rib roast are sometimes removed and the cut is tied in a roll with string as shown in this slide. When this is done the cut is known as a Beef Rib Roast,Boneless. Note that the rib eye muscle runs through the center of the roast and is surrounded by smaller muscles.

Cooking Recommendations: Roast, or Braise

Rib Steak Large & Small End


 Rib Steak Large & Small End
(Click on image to enlarge)

On the right is a Beef Rib Steak, Small End. The cut on the left is a Beef Rib Steak, Large End. Both steaks contain a rib and portion of the backbone. Steaks from the small end of the beef rib contains only the large rib eye muscle while steaks from the large end also contains one or more smaller muscles.

Cooking Recommendations: Broil, Grill, Panbroil, or Panfry

 

 

 

 

 

 

 

 

 

Rib Eye Steak


Rib Eye Steak
(Click on image to enlarge)

The Beef Rib Eye Steak come from the large end of the beef rib and is made by removing back and rib bones.

Cooking Recommendations: Broil, Grill, Panbroil, or Panfry


Cooking Terms

  • Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
  • Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
  • Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
  • Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
  • Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
  • Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
  • Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.