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Definition of Rib roast
1. Noun. A cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs.
Lexicographical Neighbors of Rib Roast
Literary usage of Rib roast
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Up-to-date Waitress by Janet McKenzie Hill (1906)
"CARVING A rib roast (STANDING ROAST) Let a rib roast rest on the platter on the
ends of the rib bones and the piece of backbone attached to them (sometimes ..."
2. The Journal of Home Economics by American Home Economics Association (1910)
"The rib roast gives only 38.1 per cent of edible meat. This small amount of edible
meat in the rib roast is caused by the large percentage of bone waste, ..."
3. Carving and Serving by Mary Johnson Lincoln (1886)
"TIP OF THE SIRLOIN, OR rib roast. IT is easier to carve this joint by cutting
across the ribs, parallel with the backbone, but that is cutting with the ..."
4. A Study of Foods by Ruth Aimee Wardall, Edna Noble White (1914)
"... regular porterhouse steak 16-18, club steaks Flank 1, flank steak 2, stew FORE
QUARTER Rib 1, nth and !2th rib roast 2, gth and loth rib roast 3, ..."
5. A Study of Foods by Ruth Aimee Wardall, Edna Noble White (1914)
"... stew FORE QUARTER 1, nth and 12th rib roast 2, gth and loth rib roast 3, 7th
and 8th rib roast 4, 6th rib roast Chuck i, 5th rib roast 2-9, chuck steaks ..."
6. Bulletins of the Agricultural Experiment Station: University of Illinois by Agricultural Experiment Station (1909)
"The greatest percentage of lean was found in the sixth rib roast, ... Relatively
more lean and less fat were found in the chuck rib roast than in those cut ..."
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