1. The meat cut (beef, lamb or veal) from between the short loin and the chuck. Chops, steaks and roasts (depending on the animal) are cut from the rib section, which is very tender. See also rib roast; rib steak. 2. A single stalk of a celery bunch, though some cooks refer to the entire bunch as a rib. In general, the words rib and stalk describe the same thing.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.