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Short Ribs

Information for Short Ribs

Cut Ratings

Flavor 2 star rating
Tenderness 1 star rating
Value 1 star rating
Leanness 3 star rating

Typical Cooking Methods

Braise, Grill

Other Names for Short Ribs

Back ribs, flanken style ribs, Korean short ribs, English short ribs

Good Substitutes for Short Ribs


Traditional Dishes for Short Ribs

Korean short ribs

Sous Vide Short Ribs Recipes

View all Sous Vide Short Ribs Recipes

Description of Short Ribs

Beef short ribs may be cut from two different sections of the cow. Ribs cut from the first to fifth rib are called Chuck Short Ribs or Flanken-style Ribs. These are the ribs commonly referred to as short ribs. Short ribs that are cut from below the rib are called the Plate Short Rib. Not only can short ribs be cut from different section of the cow, the ribs themselves can be cut in various ways.

The most common short rib cut is known as English cut short ribs. This cut usually includes 4-5 bones that can be anywhere from 3-8 inches in length. This cut may or may not include a layer of fat and membranous material. If your butcher did not remove it, it should be removed prior to cooking. Flanken-style ribs are cut across the bone of the short ribs. These ribs are thin and should not be more than about 1/2 inch thick.

Two of the most common ways to cook short ribs are to braise them or to cook them Korean Kalbi style. The Korean short ribs are generally marinated and then grilled quickly over a hot grill. The marinade is what makes the meat tender in this cooking method.

Braised short ribs become extremely tender due to the amount of connective tissue present in this cut of meat. In this method, the slow cooking is what gives the ribs their tenderness and flavor.

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