What are Beef Short Ribs?
Here is a brief video from Crowd Cow that explains the fundamentals of beef short ribs:
Traditional beef short ribs are anything but short despite their name. When compared to other racks of ribs, they most likely have the most meat on them.
Served in two distinct styles; English cut or Flanken, short ribs can be taken from the brisket, chuck, plate, or rib areas of the cow. Containing a short portion of the rib bone surrounded by meat.
English cut ranges in length from 4 to 6 inches and is typically cut parallel to the bone.
The Flanken cut separates the attached slab of meat from the bone by cutting across several rib bones at a thickness of about an inch.
Check out our thorough guides to all the different cuts of beef and the various types of ribs for more information on other varieties of beef ribs.
Where Do Short Ribs Come from on the Cow?
Funnily enough, not from the rib primal as would be expected. The best and most classic cut comes from the chuck primal, which is where the ribs start.
The serratus ventralis muscle originates in the chuck primal, which is where ribs 1 to 5 are located. Short ribs, which are flavorful, flavorful, thick, and fatty, are the main target for this muscle.
The serratus ventralis originates near the second rib, and although it covers most of the rib cage, it’s at its thickest in the chuck, primarily through ribs 2 to 5, which coincidentally are the best ones for short ribs.
Less meat and fat means less flavor as the serratus ventralis becomes thinner and less dense as it moves toward the rump. When acting unilaterally, this muscle extends and retracts the shoulder and flexes the neck.
Since it is a busy muscle, it is tough and full of connective tissue. By rendering it out during a low-and-slow cook, the beef rib becomes incredibly tender and moist.
Other Names for Short Ribs
Many stores and supermarkets classify various beef rib cuts from the brisket, chuck, plate, and rib sections as short ribs as well, despite the fact that the chuck primal is the best for beef short ribs. That way, they can sell cheaper versions.
We recommend sticking to the chuck ribs. To get the most meat and flavor, just make sure to ask your butcher if they are from the chuck primal.
The most popular names for short ribs are listed below.
The term “Flanken cut” refers to crosscut short ribs that are cut across the bones. Crosscut ribs, Hawaiian-style ribs, Jewish ribs, Korean-style ribs, and kosher ribs are additional names for them.
Due to the substantial slab of meat that rests atop the bone, “English” cut ribs that are cut between the bones may also be referred to as barbecue ribs, braising ribs, or fancy cut ribs.
Flavor, Texture, Fat Content and Tenderness
Because they effectively alternate layers of meat and fat, short ribs are flavorful.
The muscle itself is a well-worked and tough cut. But when done properly, the meat will be extremely tender and simple to chew.
The meat will fall off the bone and have a really beefy flavor that is buttery and intense when it is slow-cooked because the fat released will baste and moisten the meat as it cooks.
Short ribs, which originate from the junction of the chuck and the rib, have both chuck and rib flavors thanks to their rich marbling and robust flavor.
In the Western world, beef ribs are typically served barbecued and on their own. They have been a staple of local cuisine for centuries; they are particularly well-liked in Chinese, Jewish, and Korean cuisine.
The origins of the Flanken rib are Eastern European Jewish. The short rib is boiled in a rich broth with onions and herbs until tender and then served with grated horseradish on top.
Maui ribs are traditional Hawaiian fare. Flanken cut are usually marinated in soy sauce, brown sugar, and ginger, and then flash grilled instead of slow-cooked. A little firmer on the chew, but tasty, nonetheless.
|Amount (Based on 3 oz Serving)
|% Daily Value (based on 2000 calories/day)
* Data collected from USDA approved myfooddata.com
Buying Short Ribs
Given the variety of quality and grades available, they are widely accessible, popular, and excellent value for money.
You can easily locate them in supermarkets if you don’t care where they are from in the primal world. Your best bet is to visit your neighborhood butcher or an online meat market if you want the traditional cut.
In this manner, you can order and ensure that you get the short ribs you want by finding out what cut they are.
Where to Buy Short Ribs Online
Online butcher shops and gourmet markets carry a variety of premium cuts of meat, from the good to the sublime.
When you visit the website, there are many options with information about the history and philosophy of each meat, as well as images of what to expect. Just place your order and wait for them to show up at your door.
The following two online stores offer some of the top beef short ribs on the market:
Crowd Cow sells these pasture-raised short ribs as a whole complete rack, sliced across the bones Korean style, or as individual portions, and they are big, meaty, full of delicious marbling, and are sure to please.
Additionally, they offer full-blood wagyu short ribs, which are luxurious and have insane marbling and flavor.
Short ribs from Snake River Farms weigh 6 pounds and come from their American Wagyu Black Grade Wagyu cross cattle line.
These short ribs, also known as “dinosaur ribs,” are one of their most distinctive products due to their enormous size and prehistoric appearance. ”.
These ribs are heavily marbled, meaty, and extraordinarily tasty. Each box provides one 3-bone slab weighing about 6 lbs.
Those cut from the lower plate primal are typically the least expensive per pound. The medium-priced brisket ribs and the expensive chuck ribs come next.
As of this writing, the price per pound ranges from $14 to $36. 50 to $19 per lb. Across online outlets.
Portion Size: How Many Short Ribs Per Person?
The size you purchase determines how many you serve per person.
Some 1. 5 lb. Offerings will come with four ribs, but some gourmet options will only come with two extra-large ribs.
But for ease of reference, aim for around 12oz. If they are served with other meats and sides, one short rib, raw, per person.
If not, aim for a 1- ½ lb. per person, if they are the main event.
This might sound a lot, but they will shrink some 25% during cooking, and some of that weight is inedible bone
How to Prepare Short Ribs for Grilling or Smoking
The preparation will differ based on the style you request.
The thick English cut doesn’t necessarily need any preparation. Before being smoked to perfection, they can be placed directly in a sauce, broth, or generously covered in a flavorful rub.
Flanken style ribs are usually sliced thinner at around 0. 5-1 inch thick. Before you flash fry them, they must marinate for at least 24 hours if you’re cooking Korean or Hawaiian style to achieve the proper flavor.
The fat and the flashback should be avoided, and it works best over an open flame.
Both cuts of ribs should be ready to eat without any trimming. For the best results, we advise smoking, especially when finished with homemade barbecue sauce.
How to Cook Them on a Grill or Smoker
Short ribs are best prepared by smoking or braising them slowly, as you may have already guessed. We prefer smoking because of the fire and flavor, but combining both methods yields the best results.
You can smoke with as little or as much wood as you like, and the type of wood you use can add flavor. The list is endless and includes cherry, pear, whiskey oak, maple, hickory, and mesquite.
The key to smoking your ribs to absolute perfection is braising them as the final step. They remain moisturized and the chewy collagen is broken down thanks to it:
- Add your preferred wood to your smoker once it has reached 225°F (oak is recommended).
- Your ribs should be taken out of the refrigerator and left to warm up. Lightly bind them with oil or yellow mustard, then coat with the dry rub of your choice.
- Place them into the smoker directly on the grate.
- Remove them from the smoker at around the 4-hour mark, place them in a baking dish or aluminum tray with a cup of beef stock, dark ale, or a strong beer, and then tightly wrap them in foil.
- Remove the meat, let it rest for at least 20 minutes, then serve when the internal temperature of the meat between the bones reaches the ideal range of 200 to 205 degrees Fahrenheit.
- Look at the ribs with your mouth open, then dig in and chow down.
Three Best Short Rib Recipes from Around the Web
You now understand the distinction between excellent and average short ribs. Additionally, you can distinguish between an English cut and a Flanken cut. All that’s left to do is place as many orders as you can and start grilling!
Look no further than these recipes, which demonstrate how to prepare both methods of the delicious short rib:
Food Fire Friends Smoked Beef Ribs Recipe
Short ribs are cooked in a special way—we smoke them first, then braise them—until the meat falls off the bone.
Mark Jenner, the owner of this website, became obsessed with barbecue after discovering beef short ribs as one of the cuts. So you know this recipe is going to be good.
This recipe is rich and incredibly tender because of a straightforward black pepper, salt, paprika, garlic powder, and cayenne pepper rub that is smoked for four hours and then braised in a dark beer for an additional three to four hours.
Get the recipe here: Easy smoked beef ribs.
All Recipes Quick Fire-Grilled BBQ Short Ribs
Some of the best ribs you’ve ever eaten can be made by marinating the ribs in this recipe and wrapping them in foil with ice cubes inside.
The steam from the cubes is the key here. It reduces the cooking time to just 1 ½-2hrs. BBQ sauce is used as the marinade, along with sugar, spices, and other nice things.
Click here to get the full recipe.
Sweet C’s Korean Style Flanken Ribs
Super tasty, easy to prepare, and adaptable for a variety of dinners
The trick to these rapid ribs is not overcooking them. Just 3-4 minutes a side and then serve. They can be served with the bone in or sliced up for tacos. The choice is yours.
Head here for the step-by-step recipe.
We feel that, short of proposing marriage to these short ribs, we have made it abundantly clear just how good they can be. These ribs are top-notch in every way, being incredibly tender and packed with meat in each bite.
They taste great when quickly grilled Korean style, braised, smoked, or roast. They respond well to a tasty rub, a good marinade, or even just being served plain. As a result, we are confident that you will adore them.
Go get some, then come back and tell us how they rocked your world in the comments below to prove us wrong. We’ll meet you there.
Written By: Emma Braby
Hey, I’m Emma Braby, a contributing author here at FoodFireFriends.
I enjoy writing about hot barbecue trends, tasty recipes, and sharing BBQ knowledge I’ve gained over the years with our readers.
I currently use a Pro Q Smoker and a Kamado Joe Classic II for cooking, and I adore nothing more than having friends and family over on the weekends to try out my latest delicious recipes.
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What are Beef Ribs and What are the Different Styles | The Bearded Butchers
What’s the difference between beef ribs and short ribs?
Cut: The cow’s upper back is used to remove the back ribs. The front section of the cow’s lower rib cage is cut to create short ribs. Short ribs are directly beneath the back ribs. Meat: Beef short ribs have meat on top of the bones, while beef back ribs have little meat between the bones.
What is another name for beef short ribs?
Additionally, they may be referred to as barbecued ribs, braised ribs, or fancy cut ribs. A “short plate” is a section of the short ribs from the plate (ribs six through eight, with their intercostal muscle). Rib short ribs are almost always sold as a plate.
Is Short Rib a good cut of beef?
Short ribs have the deep beefy flavor of chuck roast and the rich marbling of rib steaks. They’re a real “stick to your rib” (haha) comfort food and a decadent treat for anyone who loves beef. Try them because they’re one of my favorite beef cuts!
Do short ribs come from ribeye?
Short Ribs from the Rib Primal Short ribs are made from the bones that connect to the ribeye steak bones. When butchers don’t make tomahawk steaks with long bones, they instead remove the steak’s bones and make short ribs out of them. They are butcher cut 123B and come from bones 6-8.