Thick rib

In English butchery, the thick rib is a primal cut situated between the shoulder and the middle rib, just below the chuck and blade, and above the thin rib.

This section is derived from the upper front portion of the cow, where the muscle is used more frequently, resulting in meat that is flavorful yet contains a fair amount of connective tissue. Given its structure and texture, thick rib lends itself well to slower cooking methods.

When braised, stewed, or slow-roasted, the connective tissues within the meat break down, leading to a tender, succulent, and flavorful result. The collagen in these tissues melts into gelatin, enriching gravies and sauces with a silky, rich mouthfeel.

While it might not be the first choice for quick grilling or frying, the thick rib is celebrated for the deep, robust flavors it imparts to dishes, especially those that simmer long and develop over time. Traditional English dishes, such as certain pot roasts and braised beef recipes, often utilize the thick rib to capitalize on its flavor-enhancing attributes.