Beef ribs are “just too huge,” and a pig offers plenty of cuts that deliver more-succulent results. The most familiar of those cuts are spareribs, from the pig’s belly, and baby back ribs ...

You can order beef ribs from farther up near the spine, too. Some rib cuts have more meat between the bones, while others ...

large cuts like standing rib roasts are good for roasting, and short ribs are best braised. Not for the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops ...

Not all cuts of beef are created equal, but how can you tell which one will best suit your needs? Here's the difference ...

The best kinds of recipes are the ones where there are no rules, and beef stew is proof of that concept. Of course, there is one basic guideline: Beef stew has beef in it. But beyond that, the mix ...

Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing ...

Both prime rib and rib eye roasts are primal cuts of beef; prime rib, aka standing rib roast, is a larger, bone-in cut that includes the rib eye, whereas the smaller rib eye roast can be purchased ...

If you’re buying this cut on the bone you can order the number of ribs you want. A one-rib piece makes a generous meal for two people; a three or four-rib piece (weighing about 2.5kg/5lb 8oz ...

A full prime rib is cut from the 6th through 12th ribs of the ... prime rib from their menus because of rising wholesale beef prices. Because restaurants prepare the entire seven-rib roast ...