Beef short ribs

From what part of the carcass are beef ribs obtained

There are 3 types of beef ribs:

• plate short ribs
• chuck short ribs
• back ribs

In our store you will find plate short ribs because they are the best for the bbq technique in our opinion. They have the largest bones and the most valuable meat on them and the right fat cover. They take part in bbq competitions. They are the tastiest. Short ribs, by definition, are not the entire length of the bone. The rib bone is cut to a length of 7 to 15 cm. The element is cut from the lower abdomen (at the height of the beef flank) and contains three or four ribs. This element can also be cut into individual ribs along the bone. This is how we cut our elements. In our plant, we prepare about 1 kg portions with one rib, this is the so-called English cut.

How to cook beef ribs

High quality beef short ribs are full of flavor (never forget fat = flavor). Make them very simple. Just salt and pepper. Cook them at low temperature for 6-7 hours. It's ready when the meat starts falling off the bone. This wonderful bone, as in other cases of bone-in elements, completes the palette of flavors of the finished dish. A large amount of connective tissue contained in the ribs obtains a fantastic buttery structure, unheard of in other beef elements. Preparing the ribs is child's play. If you don't know how to do it, check out the recipes from our blog to get started, as well as the videos on our you tube channel, where you will find full instructions on how to prepare them.