Beef cut. Fore rib or best rib from next to the sirloin can be sold on the bone or boned and rolled for roasting. It is lean and tender. Middle rib, made up from the top and back ribs, comes between the fore rib and the blade bone. It is a large joint which is often boned and rolled. They are lean joints, with less bone than the fore rib. The wing or prime rib is the largest, most expensive and certainly one of the best roasting joints. It should have a large central eye or meat and a good outer layer of creamy white fat. It is good to roast. If boned, it is best to braise or pot roast it.