OP Rib on the bone is rib with the rib bones left on them. The old saying of "the nearer the bone, the sweeter the meat", and so it is with OP Rib. OP rib has all the flavour of the other rib fillets but it has the advantage of the flavour of the marrow of the bones subtly wafting through the finished product. Not only does it taste good, it looks impressive. So if you want to 'bung it on a bit', then this is the cut. It is not all that expensive either, as far as rib goes.