The butcher made us six rib roasts for our customers. That’s a fore rib roast to the Brits and a standing rib roast to the Americans.
[Note that some Americans with lovely Southern accents give ‘rib’ two syllables.]
In French terms, this is a roast made from the entrecôte of the animal. They don’t usually do this. Entrecôtes are for steaks! But I think the butcher did a good job with these.
Rather than get confused in translation, I sent in the requirements for cutting the roasts in the form of this this video from Quality Meat Scotland.
YouTube instructional videos speak louder than words. So due to the magic of the internet we have folks eating a grass-fed rib roast for their Christmas dinner.