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There are three types of beef ribs: plate short ribs, chuck short ribs, and back ribs. Back ribs are usually cooked at 131°F (55°C) for medium-rare or 140°F (60.°C) for medium. They can just be heated through in a few hours, or tenderized over 10 to 24 hours.
Beef ribs aren't nearly as common as their pork counterparts but when cooked properly they can be really great.
There are three main types of beef ribs: the plate short ribs, the chuck short rib, and the back ribs. I go over how to sous vide short ribs of both kinds in a separate article and cover beef back ribs here.
As mentioned, back ribs are only one type of beef rib and they behave differntly that the other two.
As opposed to the very tough (but flavorful!) short ribs which come from the chuck and plate primals, the back ribs come from rib section, where the prime rib and ribeye also come from. Basically, when the cut a prime rib, if they remove the bones they will turn into beef back ribs.
Because they come from a tender place on the cow, when you sous vide beef back ribs you can get away with much shorter cooking times that with the short ribs, and they generally do best with lower cooking temperatures, below 150°F (65°C).
You can back ribs to a traditional doneness by heating them through, or you can let them go longer to fully tenderize them, usually 8 to 10 hours, though some people prefer up to 24 hours.
For a tender steak texture I suggest 131°F (55°C) for medium-rare, or 140°F (60.°C) is good for more medium ribs.
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Do you have experience cooking back ribs? Let us know your thoughts in the comments below!
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