The ribeye is a cut of steak beloved for its unparalleled ... what cut of steak you're working with. One look at a beef cut ...

Print the substitution chart Short ribs are not to be confused ... since the back ribs are cut off the ribeye subprimal. The butcher can carve up a ribeye roast that's bone-in or boneless.

There's a reason that the ribeye is one of the most popular menu items at a steakhouse. It's cut from the upper rib cage, just below the shoulder, in an area of the cow that does very little work.