rib primal · Ireland
In New Zealand, this cut is ribeye on the bone.
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 | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Well done | → | Well done |
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 New Zealand, look for labels such as ribeye on the bone. 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.