We at Food-Based Products Express are proud to announce a breakthrough in the art of sandwich making! We’ve taken the choicest sweepings of fish by-products and pressed them into a mold to form an eye-catching rack of baby-back ribs. By working our secret magic on the rib-like meat patties, we have chemically altered them to extrude ooze ...

That my target was in black was a good sign: He was already on the dark side, so my opening lines about finding the back end into my iPhone, or how the new ultra-thin MacBook could make it feel "so close to the real thing," or even asking if a Touch could be "ribbed for her pleasure" were all useless foreplay. Our eyes connected like USB 2.0...

On my way home from dinner with a friend the other night -- 22-ounce rib-eye, potato skins, tall beer, pure gastronomic bliss -- I called my wife and said, 'We need to negotiate.'

(Fortune) -- At Burger King, flame broiling will never be the same again. After spending three years in development, the number-two fast food chain is quietly rolling out powerful new broilers that reduce utility costs, produce hotter, juicier Whoppers, and could allow Burger King to expand its menu to include items like rib-eye steak sandwiches.

Puerto Rican Judo is more of a verbal assault, if anything. Unlike MMA, which has beasts like Chuck Liddell firing shots at your face, there are no bruises, black eyes, or broken ribs involved with this strictly verbal martial art.

A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically. An alternative is to cook with the bones on the bottom. A standing rib roast, if sliced when uncooked, would yield a number of rib eye steaks.A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA prime grade beef". The technical name, per URMIS (Uniform Retail Meat Industry Standards), is "Beef Rib Roast".A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the "lip" or "cap".The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat.Yorkshire pudding is frequently served as a side dish with prime rib. In many restaurants specializing in prime rib, several entire roasts (of varying degrees of doneness) will be placed on a large, heated cart, and carved at tableside. This style of service can be found throughout the Lawry's chain, Mortons of Chicago, as well as at independent establishments such as San Francisco's House of Prime Rib.In the United States, the standing rib roast has NAMP classifications 109 through 112D. Notes^ Prime rib does not always mean "USDA prime grade"^ USDA The Food Standards and Labeling Policy Book pg. 135^ National Cattlemen's Beef Association and the Cattlemen's Beef Board Uniform Retail Meat Industry Standards pg. 12 SourcesGreen, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1-931686-79-3. Prime Rib. Hormel Food Glossary. Retrieved on 2006-05-21.