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.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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