Full bone in rib roast. Essentially they are rib-eye steaks. The store had too many a while ago and did not have time to cut them so they put them on sale as full racks.

M asked me to cut them into steaks and I failed. I cut two away from three and then froze them.

So anyway, don't worry, I've been overthinking this. I did the following recipe on the pair last night.

https://www.food.com/recipe/cross-rib-roast-61718

That recipe is for an incredibly tough piece of meat. Applied to this meat it created the best tasting best textured steak I ever had in my life. I'm certainly going to do it to the other half.