Mapa do BoiMapa do BoiRibeye (no. 5) · American
A thick prime rib steak with the whole rib bone left on and scraped clean, about 30 cm long. The meat is the same as a ribeye, marbled and juicy. Its thickness calls for heat control: a hard sear, then indirect heat.
Beef cuts on a map: where each cut is, what other countries call it and how to cook it.