A cut of beef immediately in front of the middle rib.

A cut of beef between the chuck rib and fore ribs. / (botany) The main vein of a simple leaf or leaflet, running from the petiole to its apex, and from which the other veins usually spread.

Any of the ribs that do not articulate directly with the sternum, but connect indirectly via cartilage.

false rib

Funny.

(butchery) A cut of beef consisting of two to seven ribs; one of the nine primal cuts.

Alternative form of sparerib.

Alternative form of sparerib.

plural of rib-tickler

Either of the two lowermost (the eleventh and twelfth) pairs of ribs, which are attached only to the vertebrae and not to the sternum or its cartilage.