Beef ribs are a delicious cut of meat that can be prepared in various ways. But with names like chuck ribs, plate ribs, back ribs, and more, the terminology can get confusing. This article will clarify what the different types of beef ribs are called so you can order the right cut from your butcher or select it at the grocery store.
The Three Main Types of Beef Ribs
There are three main categories of beef ribs
Chuck Short Ribs
- Located above the brisket and shank in the front of the cow.
- Shorter bones with 1-2 inches of meat on top.
- Also called braising ribs.
- Can be cut into smaller individual ribs.
Plate Short Ribs
- From the ribs between the brisket and flank steak.
- Long bones around 12 inches with lots of meat.
- Also called dinosaur ribs.
- The largest ribs with the most meat.
Back Ribs
- From the upper rib section near the spine.
- Bones around 8 inches long but less meat.
- Shaped more like pork ribs.
Speciality Cuts and Styles
In addition to the three main types beef ribs can also be cut in special styles
Flanken
- Chuck ribs sliced across the bone into thin 1/2 inch strips.
- Also known as Korean style ribs.
- Marinate well and grill quickly.
Riblets
- Individual chunks cut from larger ribs.
- Only 2-3 inches long.
- Good for braising and slow cooking.
English Cut
- Ribs cut lengthwise along the bones.
- Leaves the meat attached between bones.
- Most common short rib cut.
What Are Beef Back Ribs Called?
Specifically beef back ribs can also be called
- Beef loin back ribs
- Boneless beef loin ribs
- Beef rib finger meat
They come from the same part of the cow as the tenderloin and ribeye steak. The ribs are separated and cleaned of most meat for those premium cuts, leaving less meat but great flavor on the back ribs.
What Are Beef Short Ribs Called?
Beef short ribs are the ribs closest to the belly of the cow rather than the back. They include:
- Chuck short ribs
- Plate short ribs
- Flanken style ribs
- English cut short ribs
The chuck and plate ribs are largest and most popular for barbecue because of their high meat content. Flanken cut ribs are best for Korean barbecue dishes.
What to Ask the Butcher For
Now that you know the terminology, you can confidently order the type of beef ribs you need from the butcher counter.
For maximum meat and rich brisket-like flavor, request plate ribs or chuck short ribs. Specify English cut if you want a full rib bone with meat between them.
Opt for flanken cut ribs for Korean-style dishes you’ll cook fast over high heat. Or grab back ribs for their similarity to pork ribs in shape and leanness.
Riblets work great in stews, braises, or when serving individual portions. And don’t hesitate to ask your butcher for advice picking the right ribs for your recipe.
Knowing the proper names for beef ribs helps ensure you buy the right cut. Now that you understand the differences between chuck, plate, back, and other styles of beef ribs, you can start cooking up these mouthwatering cuts at your next barbecue.
The Different Variations Of Beef Ribs
On a steer, there are 13 ribs down each side of the animal. The ribs cover a lot of territory on a steer. About 3 linear feet from the breastbone to the backbone and another 3 to 4 feet from the shoulder to the last rib. Where your ribs are cut from matters a lot as far as the taste, texture, and best method of cooking.
Essentially there are two major types of beef ribs, short ribs and back ribs, and they are very different from each other but both can be tender, beefy, and delectable if cooked properly.
Source: Edgewoodlocker.com
More and more, short ribs are becoming the preferred rib choice for outdoor cooking because of the large amount of meat on top of the bones. This is because short ribs are cut from the front lower section of the steer from the 1st through 5th rib and the lower, ventral section from the 6th through 10th rib. Resulting in almost flat ribs, can reach 12” in length, and often have 1 to 2” of meat on top.
But, oftentimes, a lot of the confusion with beef ribs comes in the fact that there are several different variations in where short ribs are cut from plus different ways they are cut, each with their own name.
Short ribs are cut from two different places on the steer. One area further towards the front and one area on the lower portion. Let’s break it all down:
Plate short ribs come from the lower portion of the rib cage known as the short plate. The short plate runs from the 6th to the 10th rib and sits between the delicious brisket cut in front of it and the flank steak cut behind it. These are the ribs that often garner the name “brisket on a stick” because of their close proximity, length of usually 12”, and 2” of meat on top.
You usually won’t be able to find good quality plate short ribs, cut the way you like, at the grocery store, so your local butcher is your best bet.
Plate short ribs do great being cooked/smoked low and slow. Which allows the fat to render down without drying out the meat.
You’ll find chuck short ribs closer towards the front of the steer right under the chuck, which sits above the shank and brisket. The chuck ribs run from the 1st to the 5th rib. Similar to the plate short ribs, the chuck ribs are still very meaty but are shorter in length, usually 3” to 6”.
Source: Flanken Style Beef Short Ribs from seriouseats.com
It’s important to be aware that there are several different variations, or styles, that short ribs can be cut. Some styles of cuts result in meatier pieces that are better for smoking or barbecuing and some are thinner and better for braising or grilling. The different variations of cuts include:
This is the most common type of cut. The English style cut for short ribs means they have been cut between the ribs to separate them, resulting in a thick piece of meat sitting on top of the bones. You can either buy them as a rack of 4 bones, about 3” long and 7” to 8” wide, or cut individually. Plate short ribs are what are frequently available in English cut.
The English style cut will result in a layer of fat and muscle on the top that can either be left on or removed by your butcher.
Flanken-style short ribs are thinner cut, usually about a half-inch thick, that goes across the bones. Resulting in a thinner strip of meat with four to five pieces of bone in it. Chuck short ribs are frequently cut this way.
This cut is good for if you are doing Korean Kalbi style cooking and can be found at Korean markets or cut to order from your butcher.
As we mentioned above with the English cut plate ribs, they will come with a layer of fat and muscle across the top. Getting them untrimmed then just means that you are buying them without that layer being removed by the butcher.
If you get the English cut trimmed, then the butcher will remove a good portion of that latissimus dorsi muscle, and its exterior fat cover.
This is just like the trimmed cut but the butcher will extensively trim the fat layer.
Short rib riblets are an English style cut where the bones have been cut apart individually and then cut into shorter, approximately 1 to 2 inch long pieces with the thick meat on top. These are great for braising or in a slow cooker.
English style ribs can be cut away from the bone to result in a boneless slab of beef rib meat. Your butcher will remove the bones and the intercostal meat. Resulting in a slab of meat that is about 1 to 2” thick and roughly 8” long.
The second type of beef ribs is back ribs. These are cut from the top dorsal area of the steer, just behind the shoulder. Back ribs are what you get when the delicious rib roast (Prime Rib) is removed from the bones. The rib roast is one of the most expensive cuts of beef, so most of the meat will stay with the roast and very little meat is left on top of the rib bones.
So, most of the meat for back ribs will be between the bones. They are also smaller than other types of ribs and cook faster. These ribs are 6 to 8” long with a curved bone.
Back ribs are great for braising or cooking on the grill over indirect heat, as well as adding wood smoke.
What’s The Difference Between Beef And Pork Ribs?
You may be wondering what exactly are the differences between beef and pork ribs. One of the most obvious characteristics of BBQ beef ribs is their larger size compared to pork ribs. Not only in length but also, when referring to beef short ribs, the amount of meat on the bones.
Also, compared to pork ribs, beef ribs are more marbled with an unctuous, gelatinous fat running through them that, when cooked, helps tenderize and flavor the meat. They do have more connective tissue than pork ribs so it is important to make sure you are preparing and cooking them properly to ensure you end up with great-tasting, tender beef. They’ll need more active attention than pork ribs.
Types of Beef Ribs Explained
FAQ
What is another name for beef ribs?
Beef ribs are a selection of meat cuts that come from a cow’s ribs. There are beef short ribs (also known as plate short ribs), back ribs, and chuck short ribs. A cow’s 13 ribs are counted from head to tail, with rib No. 1 located in the shoulder, or chuck primal, and rib 13 in the loin, or mid-back.
Are baby back ribs beef?
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MasterClasshttps://www.masterclass.comBeef Ribs vs. Pork Ribs: How Are They Different? – 2025 – MasterClassSep 29, 2021 — Out of these two types of pork ribs, baby back ribs (or loin ribs) are the cuts of pork taken from the upper portion of the rib cage that connects t…
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Seven Sons Farmshttps://sevensons.netSpare Ribs vs Baby Back Ribs: What’s The Difference? – Seven Sons FarmsJan 4, 2021 — Where Are They From? The primary defining factor that determines which racks are baby back ribs and which are spare ribs is where they’re taken from …
What are beef short ribs called at the grocery store?
Cuts of Beef Short Ribs
We also know flanken short ribs as crosscut ribs, kosher ribs, and Korean-style ribs. Chefs may refer to English cut short ribs as braising ribs, barbeque ribs, or fancy cut ribs because of the dense slab of meat perched atop their bones. The English cut has several sub-types.
Are beef ribs and short ribs the same thing?
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Location on the cow:
- Back ribs are from the upper back (loin).
- Short ribs are from the lower rib cage (chuck or plate).
- Back ribs are from the upper back (loin).
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Length:
- Back ribs are usually longer, six to eight inches.
- Short ribs can be cut in various lengths, depending on the desired cooking method (e.g., four inches for barbecuing, half an inch to one inch for Korean cuisine).
- Back ribs are usually longer, six to eight inches.
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Meat and Fat:
- Back ribs have less meat, primarily between the bones.
- Short ribs are meatier, with meat on top of the bones, and tend to have a layer of fat on top.
- Back ribs have less meat, primarily between the bones.
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Cooking:
- Back ribs are often cooked quickly, such as grilling.
- Short ribs are ideal for slow cooking methods like braising or smoking.
- Back ribs are often cooked quickly, such as grilling.