For good tables, the pieces generally roasted are the sirloin and the fore and middle ribs.
"Directions for Cookery, in its Various Branches" by Eliza Leslie
The ribs rise, and spread a little outward, especially towards the fore part.
"The Young Mother" by William A. Alcott
Fore-loin or ribs, used for roasts, baked dishes or chops.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
His fore legs were jammed immovably against his ribs.
"Ungava" by R.M. Ballantyne
They die badly as to internal fat, and are generally light on the fore-rib.
"Cattle and Cattle-breeders" by William M'Combie
Regularly all split up, fore and aft, rib and keel.
"Wappin' Wharf" by Charles S. Brooks
Cut the steaks off a rump or the ribs of a fore quarter.
"A Poetical Cook-Book" by Maria J. Moss
The fore quarter, with the ribs divided, is good broiled.
"The American Housewife" by Anonymous
The one was a large, very good leg of veal; the other a piece of the fore-ribs of roasting beef.
"The Fortunate Mistress (Parts 1 and 2)" by Daniel Defoe
Tie a cloth round his neck; this falling over his fore-paws is pressed against his ribs by your knees.
"The Dog" by Dinks, Mayhew, and Hutchinson
Fore-legs set well forward, with long, muscular arms, and room to place the flat of the hand between the elbows and the ribs.
"Riding for Ladies" by W. A. Kerr