Ribs
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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.
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.
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.
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Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is reserved for tender rib chops and rib
roasts.
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 the animal.
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 structure depending on the section from which they are cut.
Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.
Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.
1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.
The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.
Pork ribs that are small and circular in shape, containing varying quantities of meat connecting the last five or so bones of the backbone.
Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.
Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape.
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