Definition of Standing 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.

Exact synonyms: Rib Roast
Generic synonyms: Joint, Roast
Group relationships: Rib



Lexicographical Neighbors of Standing Rib Roast

standing in
standing joke
standing jokes
standing on ceremony
standing operating procedure
standing order
standing orders
standing out
standing ovation
standing ovations
standing part
standing parts
standing plasma test
standing press
standing rib
standing rib roast (current term)
standing room
standing room only
standing seam
standing seams
standing stock
standing stone
standing stones
standing tall
standing test
standing up
standing up to
standing wave
standing waves
standings

Literary usage of Standing 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)
"118 Middle Portion of Fish outlined for Carving . . " 11 g Rolled Rib Roast outlined for Carving .... " 112 standing rib roast outlined for Carving . ..."

2. The Up-to-date Waitress by Janet McKenzie Hill (1906)
"118 Middle Portion of Fish outlined for Carving . " nS Rolled Rib Roast outlined for Carving .... "122 standing rib roast outlined for Carving . ..."

3. Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table by Jeanette Young Norton (1917)
"The standing rib roast is carved by passing the knife slowly across the heavy end to free the meat from the ribs from right to left, then it is ready to ..."

4. The Expert Waitress: A Manual for the Pantry and Dining Room by Anne Frances Springsteed Cole, C. S. D. (1912)
"A standing rib roast of beef with the backbone toward the left. A fillet with the heavier end toward the left; a beefsteak with the tenderloin toward the ..."

5. The Complete Housekeeper by Emily Holt (1903)
"In warming up a leg of lamb or standing rib roast of beef, heap up the cavity left after carving with mashed potato. Brush over with melted drippings and ..."

6. Colonial Receipt Book: Celebrated Old Receipts Used a Century Ago by Mrs (1907)
"Prepare a large standing rib roast as for roasting. Use a double roaster with the rack for the meat. When roast is within 24 of an hour of being done ..."

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