Rib

• Rib roast: Also called a rack of lamb, a rib roast contains seven or eight ribs and the attached meat and fat. Rib roasts are often frenched, meaning that the meat and fat near the end of the rib bone is trimmed away to expose the bone. Rib roasts are most often roasted.
• Rib chop: Individual chops cut from a rib roast, rib chops contain both backbone and rib muscles, and their meat is mostly rib eye muscle. Rib chops are often roasted, grilled or broiled, or panfried.
• Frenched rib chop: Frenched rib chops are identical to rib chops, with the exception that the meat and fat is trimmed away to expose the bones. Frenched rib chops both look elegant and are easy to handle. Frenched rib chops can be roasted, grilled or broiled, or panfried.
• Crown roast: Made by combining two or more rib roasts end to end and curving them in a circle so that the ribs sticking up in the air form what looks like a crown. Crown roasts are most often roasted.