where do beef short ribs come from

Where Do Beef Short Ribs Come From? A Detailed Look at This Tasty Cut of Meat

As a meat lover and avid home cook, I’m always looking to expand my knowledge about different cuts of meat Lately, I’ve been experimenting more with beef short ribs in my cooking These meaty ribs are so flavorful and make for some incredibly delicious braised and barbecued dishes.

But despite cooking them fairly often, I realized I didn’t actually know too much about where beef short ribs come from on the cow. I decided to do some research to get a better understanding of the anatomy behind this cut of meat. Here’s a detailed look at exactly where beef short ribs originate on the cow and what primal cuts they come from.

The 4 Primal Cuts That Yield Short Ribs

Unlike spare ribs or back ribs, beef short ribs don’t actually come from the rib section of the cow Rather, they can come from one of four primal cuts the chuck, plate, rib, or brisket. Here’s a breakdown of each area and the type of short ribs it produces

Chuck – The chuck primal is located in the shoulder region of the cow. This is considered the best source for short ribs, as it contains the serratus ventralis muscle that runs along the animal’s ribcage. Short ribs from the chuck have the most marbling and robust beefy flavor.

Plate – The beef plate primal is found on the underside of the animal, under the chuck. Short ribs from the plate contain less meat and fat compared to the chuck. They have a prismatic shape rather than the block shape of chuck short ribs.

Rib – The rib primal is along the upper chest or ribcage. Short ribs from this section have a thinner layer of meat over the bone and tend to be leaner with less fat.

Brisket – The brisket primal is also located on the underside or breast of the cow. Brisket short ribs have a thin strip of meat between the bones and require longer braising times to become tender.

Where Exactly Are Short Ribs Located on the Cow?

Now that we know the four areas short ribs can come from, let’s visualize exactly where they are located on the full cow. Here is a helpful breakdown:

• Chuck Short Ribs – Shoulder region
• Plate Short Ribs – Underside of the chest
• Rib Short Ribs – Upper ribcage
• Brisket Short Ribs – Lower chest/breast

The key thing to remember is that short ribs come from the front or ventral areas of the cow, not the back. They lie below the more familiar back ribs that we associate with a rack of barbecue ribs.

While they have “rib” in the name, short ribs contain shorter segments of the rib bone with meat around them, versus a long full rib bone. The “short” refers to the length of bone, not the meat, which can be quite thick and generous on chuck short ribs.

Different Cuts of Short Ribs

In addition to coming from different primal cuts, short ribs can also be sliced into different shapes, which affects how they are cooked. The two main styles are:

Flanken Cut – Also known as Korean-style, flanken cut short ribs have thin strips of meat separated by 3-5 bones sliced across the ribs. The meat crosses perpendicular to the bone.

English Cut – English style short ribs, also called braising ribs, contain a thick square of meat attached on top of the bone. The meat runs parallel to the bone instead of crossing it.

I prefer to braise English cut short ribs since you get a nice big portion of tender meat on each piece. However, both styles can be cooked using methods like braising, grilling, roasting and barbecuing. Watch out for flanken cut ribs drying out quicker when grilling or roasting at high heat.

Where to Find Short Ribs in the Grocery Store

When shopping for short ribs, you’ll typically find them in the meat case alongside other beef cuts like roasts, brisket and steaks. They may also come pre-sliced and wrapped in the prepared meats section.

To get the best results, I recommend looking for them at the butcher counter so you can request chuck short ribs, which will have superior marbling and flavor over the other primal cuts. Look for ribs with bright red meat and white outer fat cap. Avoid any with dry or brown edges, which indicates they are not as fresh.

How to Cook Delicious Short Ribs

Now that you know exactly where beef short ribs come from, it’s time to start cooking them! Here are some of my favorite ways to enjoy their richness:

• Braise them low and slow until fork tender (English cut works best)
• Grill them over high heat just until medium rare
• Smoke them “low and slow” in a barbecue smoker
• Add them to stews, soups and chilis
• Roast them in the oven with vegetables

Just keep in mind that chuck short ribs will have the meatiest texture and most robust beefiness. Don’t be afraid to ask your butcher for ribs specifically from this primal cut.

The Takeaway on Short Ribs