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	rib steak rhubarb chard rib rib roast rib steak Ribier grape Riesling Rizcous Definition: This tender, flavorful beef steak is a boneless cut from the rib section (between the short loin and the chuck). If the bones are removed the result is the extremely tender rib-eye steak. Both should be quickly cooked by grilling, broiling or frying. See also beef; rib roast. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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