# Top of the rib?
**URL:** https://community.anovaculinary.com/t/top-of-the-rib/22815
**Category:** First Cook Essentials
**Created:** [September 12, 2019, 2:53am UTC](https://community.anovaculinary.com/t/top-of-the-rib/22815 "2019-09-12T02:53:28Z")
**Posts on this page:** 6
**Page:** 1
### Author:  [@Aaron\_Ross](https://community.anovaculinary.com/u/Aaron_Ross)
#### Post date: [September 12, 2019, 2:53am UTC](https://community.anovaculinary.com/t/top-of-the-rib/22815/1 "2019-09-12T02:53:28Z")
I have a 2-3 pound top of the rib. Any suggestions for how long to let it cool?
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [September 12, 2019, 3:49am UTC](https://community.anovaculinary.com/t/top-of-the-rib/22815/2 "2019-09-12T03:49:49Z")
Which rib? Do you mean the ribeye cap or anther rib section? If it’s the ribeye cap, treat it as you would a steak. It’s going to depend on thickness, not weight. If It’s anther section, let us know.
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### Author:  [@Aaron\_Ross](https://community.anovaculinary.com/u/Aaron_Ross)
#### Post date: [September 12, 2019, 10:19am UTC](https://community.anovaculinary.com/t/top-of-the-rib/22815/3 "2019-09-12T10:19:59Z")
It’s not the ribeye. It’s a cut sometimes called deckel (within kosher circles). Thickness is kind of medium - maybe 1-1.5 inches
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [September 12, 2019, 1:30pm UTC](https://community.anovaculinary.com/t/top-of-the-rib/22815/4 "2019-09-12T13:30:40Z")
Are you referring to the brisket? That’s the only piece of near i know of that has a part referred to as the deckle.
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### Author:  [@Aaron\_Ross](https://community.anovaculinary.com/u/Aaron_Ross)
#### Post date: [September 12, 2019, 2:55pm UTC](https://community.anovaculinary.com/t/top-of-the-rib/22815/5 "2019-09-12T14:55:48Z")
I think it is a cut closer to the shoulder
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [September 12, 2019, 3:47pm UTC](https://community.anovaculinary.com/t/top-of-the-rib/22815/6 "2019-09-12T15:47:36Z")
Aaron, the meat removed that results in a rib-eye, is called deckel or rib-cap meat in the industry, It’s prized for its flavour and scarcity, - the cut butchers often take home for themselves where i live so its never seen in retail markets.
In a steer or heifer it’s a tender cut that cooks in 2 to 4 hours. Sear fat side down first after drying well to enjoy its distinctive prime rib flavour.
After you buy meat weight doesn’t matter for SV cooking, just thickness. 1.5-inches is the usual thickness. A lot of it is fat, likely the reason it’s hard to sell.