| back to Glossary Index |
 |
|
|
|
1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate. Rib cuts from veal are obtained from the shoulder, rib, and breast primal cuts. Most lamb ribs, such as spareribs and riblets are cut from the breast. The actual lamb rib primal is reserved for rib roasts and chops. Spareribs and St. Louis style ribs are obtained from the pork side/belly, while back ribs and country style ribs are obtained from the pork loin primal cut.
2. The individual stalks of celery. A bunch of celery is considered a rib by some chefs, but generally rib refers to one single stalk.
|
|
|
|
|
Preparation Tip
When preparing ribs, the thin film-like covering on the back side of the ribs can be removed before cooking to improve the tenderness and ease of eating after cooking. Simply place the ribs with the flesh side down and grasp the thin covering with your fingers. Begin to pull the thin covering off, away from the meat, removing it in one continuous layer.
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
|
|
|
| Calories 400 |
|
| Protein 22g |
|
| Total Fat 33g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Potassium 304mg |
|
| Sodium 65mg |
|
| Cholesterol 85mg |
|
|
|
|
|
|
| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
|
|
|
| Calories 386 |
|
| Protein 21g |
|
| Total Fat 32g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Potassium 310mg |
|
| Sodium 62mg |
|
| Cholesterol 85mg |
|
|
|
|
|
|
| Serving Size 1 oz |
|
|
|
| Calories 355 |
|
| Protein 16g |
|
| Total Fat 31g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Potassium 263mg |
|
| Sodium 53mg |
|
| Cholesterol 72mg |
|
|
|
|
|
|
|
|
Ribs term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
|
 |
|
|
|
| A delicious cut of beef for a festive occasion. |
|
|
 |
|
|
|
| A juicy roast with lots of flavor that is perfect to serve to guests. |
|
|
 |
|
|
|
| Easy to prepare, prime rib is a delicious dish to prepare for those special occasions. |
|
|
 |
|
|
|
| The distinctive flavor of horseradish highlights the herb crust that covers the surface of this succulent beef rib roast. |
|
|
 |
|
|
|
| The combined essenses of browned beef, smoky bacon and full-bodied beer blend to a rich deep flavor during the long slow braising process. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is ... |
|
|
|
|
|
|
|
|
Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of ... |
|
|
|
|
|
|
|
|
Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone ... |
|
|
|
|
|
|
|
|
Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib
Knowing how to ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore ... |
|
|
|
|
|
|
|
| A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb. Roasting is the most popular ... |
|
|
|
|
|
|
|
| A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful. A rib steak is best when grilled or broiled and because of the ... |
|
|
|
|
|
|
|
| The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavorful, and expensive. The ... |
|
|
|
|
|
|
|
| A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
