rib


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.

Keep Reading

Next Up

Ribs, Lightened Up

This backyard classic can be tricky to make, messy to eat and tough on the waistline. We can’t do much about the mess, but can help out with everything else. Grab your napkins!

Best 5 BBQ Ribs

Check out Food Network's top-five barbecued rib recipes from Sandra, the Neelys, Alton and more Food Network chefs.

Braised Short Ribs — The Weekender

Chilly weather got you down? Lift your spirits and warm your home with a batch of Jeff's Braised Short Ribs.

The Secret to Cooking Great Ribs

Learn the secrets to perfect BBQ ribs from Pit Master Butch Lupinetti

Pork Belly Ribs and Bacon Guide

Choosing and preparing pork belly, pork ribs and bacon

Salt and Pepper Spare Ribs With Romesco Sauce — The Weekender

These Salt and Pepper Spare Ribs are really good, particularly when paired with the Romesco sauce that Guy has you make for dipping.

The Kitchen's Snow Day Cooking Means Stick-to-Your-Ribs Comfort

Get the recipes for The Kitchen co-hosts' top recipes for hearty, warming winter fare.