Ribs anyone?

This is the middle of the cow, where a classic rack of ribs comes from. Prime rib also comes from this section, as well as ribeye streaks. For the most part, these cuts are best grilled or smoked, whereas chuck and brisket benefit from wet heat cooking methods like braising.

Prime rib might be the only exception better cooked low and slow in the oven, starting at high heat and then turning it down.