The middle ribs were the most arched.
"Moby Dick; or The Whale" by Herman Melville
For good tables, the pieces generally roasted are the sirloin and the fore and middle ribs.
"Directions for Cookery, in its Various Branches" by Eliza Leslie
The most choice pieces for roast are the sirloin, fore and middle ribs.
"The Whitehouse Cookbook (1887)" by Mrs. F.L. Gillette
Near the middle of the hind wing is a dark spot like a thickening of one rib.
"Woodland Tales" by Ernest Seton-Thompson
Knit the crown on the 16 middle stitches, in the triple ribs described.
"Handbook of Wool Knitting and Crochet" by Anonymous
Five long black marks down the middle of his pale chest, running almost from the base of his neck to the bottom of his rib cage.
"Shaman" by Robert Shea
Fruit large, oval, 4-ribbed above the middle, with 4 intervening depressions.
"Trees of the Northern United States" by Austin C. Apgar
Fruit a little above the middle size, rather conical, with a few obscure ribs.
"The Apple" by Various
The longer ribs are those situated in the middle region of the thorax.
"Artistic Anatomy of Animals" by Édouard Cuyer
Do you see the large rib running along the middle of the leaf?
"Brooks's Readers, Third Year" by Stratton D. Brooks
Middle Eastern soul food, an artist at work in a rib house, and pierogies made by mom well into the wee hours.
Though it doesn't style itself a steak house, Tribeca landmark Landmarc does an amazing rib eye, charred on the outside, blood red in the middle.