Taken from the side of beef, ribs can be bought on the bone or as a boned-and-rolled joint. Similar to sirloin, but not as tender, the ribs make an ideal, mid-priced roasting joint. The ribs are located between the chuck and the loin. This is where the short and back ribs come from. Other cuts of meat from the meaty portion on top of the rib bones include rib eye steak and roast, as well as prime rib and fillet of rib.

The rib eye steak is a very popular steak ideally suited for barbecuing.

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