ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Rib Roast [USE] Roast / slice up eye (main bit) for ribeye steaks. Use reaminder for roast /spare-ribs. [DESCRIPTION] 
Front end of rib cage. Fattier than sirloin roast, particularly on naturally reared beasts, but looks quite spectacular and taste superb hot & cold. 4 ribs in Scotland, 5 ribs in England.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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