rib primal · Ireland
In France, this cut is Côte de boeuf.
About this cut
A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.
| rare | Rare | → | Saignant |
| medium rare | Medium rare | → | À point |
| medium | Medium | → | Entre à point et bien cuit |
| well done | Well done | → | Bien cuit |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“fore rib” in Ireland maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In France, look for labels such as Côte de boeuf. A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.
This information is for educational purposes only and may vary by region or butcher practices.