Cuts from the rib are quite tender; however, those from the section nearest the chuck are less tender than the ones from the area nearest the loin. Rib cuts are packaged as roasts--rib roast, large end (near the chuck), rib roast, small end (near the loin), rib eye roast, rib steaks and rib eye steaks (also known as Delmonico steaks).

In general, rib cuts should be roasted, but the steaks can be broiled, grilled, or sauteed. Back ribs, another cut from this section, come with the bone intact and should be either roasted or braised.