What are Short Ribs of Beef? A Detailed Guide to This Delicious Cut

Short ribs of beef are one of the most flavorful and tender cuts of meat. They consist of the ribs 6 through 12 of a beef cow, which sit below the prime rib and ribeye section. With rich marbling and beefy flavor, short ribs are ideal for low and slow cooking methods like braising, stewing, or barbecuing.

In this comprehensive guide. we’ll cover everything you need to know about short ribs of beef including

• What part of the cow they come from
• The different styles of cut
• How to prepare and cook them
• Serving suggestions and recipe ideas

So let’s get cooking and discover why these underappreciated ribs deserve a place in every meat lover’s repertoire!

What Are Short Ribs?

Short ribs come from the sixth through the twelfth ribs of a steer or heifer. They sit below the “prime rib” section and above the brisket.

Unlike spare ribs or beef back ribs, short ribs contain a piece of the rib bone as well as the meat and fat that surrounds it. This gives short ribs their characteristic shape and helps them retain moisture during cooking.

The meat on beef short ribs comes from the chuck and plate primals. These areas don’t get as much exercise as other cuts like the shoulder or leg, so the meat tends to be well-marbled and flavored.

Where Do Short Ribs Come From on the Cow?

As the name suggests, short ribs come from the short ribs of the cow, numbering six through twelve. They sit below the prime rib and ribeye section.

The prime rib comes from ribs six through twelve. After the prime rib has been removed, these ribs are referred to as “short.”

Diagram showing beef short ribs on a cow

Because this area doesn’t get much exercise, the meat has lovely marbling which results in great taste and tenderness when cooked slowly.

The Different Cuts of Short Ribs

There are two main ways that short ribs are cut:

English Cut

This traditional style leaves a section of bone with the meat attached. The cuts are typically 4 to 6 inches long and contain a single rib bone.

English cut short ribs are great for braising or pot roasting until meltingly tender. Their smaller size makes them suitable for individual portions.

English cut short ribs containing one bone

Flanken Cut

Also known as Korean-style, these ribs are sliced across the bone in thin strips. Each piece contains several rib bones and the intercostal meat between them.

Flanken style short ribs work well for grilling or barbecuing. The meat cooks quickly, absorbing any marinades or spice rubs.

Flanken cut short ribs sliced across the bones

How to Cook Short Ribs for Melt-In-Your Mouth Tenderness

The extra connective tissue in short ribs means they benefit from slow, moist cooking methods. This gives time for the collagen to break down into tender gelatin.

Here are some recommended cooking techniques:

• Braising – Brown the ribs first to develop flavor then cook gently in liquid for 2-3 hours.

• Stewing – Simmer the ribs in flavorful liquid like wine, stock or sauce until fork tender.

• Pot Roasting – Brown the ribs then cook with veggies in a covered pot with a bit of liquid.

• **Barbecuing ** – Smoke the ribs low and slow for maximum tenderness and smoky flavor.

• Sous Vide – Vacuum seal then cook in a water bath at 165°F for 24-48 hours.

For braises, stews or pot roasts, make sure the liquid covers at least half the ribs. Turn them every 30 minutes for even cooking.

Bring soups, stews and braises to a simmer before adding the ribs. This prevents them from being overcooked.

When barbecuing or smoking short ribs, use a lower temperature of 225-250°F and allow 1-2 hours per pound. Spritz them occasionally with apple juice or stock to keep moist.

Serving Suggestions for Short Ribs

These succulent ribs pair beautifully with all kinds of sides:

• Creamy mashed or roasted potatoes to soak up the delicious braising juices.

• Fresh egg noodles, polenta or risotto as a hearty base.

• Sautéed greens like kale, spinach or chard to offset the richness.

• Slow cooked beans like pinto, cannellini or butter beans.

• Roasted or grilled veggies like carrots, parsnips, onions or eggplant.

• Slices of griddled bread to mop up the chef’s treat pan drippings.

For special occasions, short ribs make a lavish main course. Serve 2 bone-in or 3 boneless ribs per person.

They’re also excellent in smaller quantities as part of a mixed grill or barbecue platter.

Delicious Short Rib Recipes to Try

Here are just a few recipe ideas to inspire you:

• Braised Short Ribs – Slowly braise with red wine, stock and herbs for finger-licking richness.

• BBQ Beef Short Ribs – Get that intensely smoky flavor with a spice rub and indirect heat.

• Red Wine Braised Short Ribs – Enjoy fall-off-the-bone ribs in a red wine and mushroom sauce.

• Guinness Beef Short Rib Stew – Simmer in Guinness beer and veggies for comforting flavor.

• Korean-Style Grilled Short Ribs – Marinate flanken ribs in a sweet ginger soy mixture.

• Slow Cooker Short Ribs – Cook low and slow in the crockpot with barbecue sauce.

• Sous Vide Short Ribs – Incredibly tender ribs made with precision temperature control.

Quick Guide to Short Ribs of Beef

To recap, here’s a quick overview of short ribs:

• Cut from ribs 6-12 below the prime rib section
• Well-marbled and flavorful
• English cut or flanken styles
• Perfect for braising, stewing, smoking or sous vide
• Cook low and slow until meltingly tender
• Amazing flavor paired with hearty sides
• Makes a lavish main meal or smaller plate addition

So next time you see short ribs at the butcher or market, grab them quickly! With the right preparation, they deliver one of the most succulent beef dining experiences.