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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.

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 the first cut rib roast and the second cut rib roast.

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.

Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

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.

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.

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.

Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast.

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.

Pork ribs that are small and circular in shape, containing varying quantities of meat connecting the last five or so bones of the backbone.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

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.

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.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.