Let’s clear something up: what even are beef ribs?
To put it simply, they’re like pork ribs—think baby backs or spares—but from cattle instead of pigs. Pretty basic, right? But there’s a little more to it than that. “Beef ribs” can refer to several different cuts, and each has its own unique flavor, texture, and best cooking method.
Here’s a breakdown of the most common types of beef ribs:
Types of Beef Ribs:
- Back Ribs
- Chuck Short Ribs / Braising Ribs
- Korean-Style Ribs
- Plate Ribs
Let’s dig into each one.
Back Ribs
These come from right behind the shoulder and sit on top of the prime rib roast. When butchers remove the (boneless) prime rib or ribeye steaks, the ribs left behind are the back ribs.
Because those high-end cuts are taken from the same area, back ribs often have less meat on top, but don’t be fooled. The meat between the bones is packed with incredible flavor and tenderness. When cooked properly (more on that in a minute), they’re absolutely delicious.
Chuck Ribs
Also known as braising ribs or chuck short ribs, these come from the front section of the cow, ribs 1 through 5, above the brisket. They’re shorter and meatier than other ribs and can be cut into long or short pieces depending on how they’re processed.
These ribs shine when cooked low and slow—think braising in the oven or smoking them until they’re fall-apart tender.
Korean-Style Ribs
These are actually thin slices of chuck ribs, cut across the bone. Because they’re so thin, they’re perfect for quick, high-heat cooking like grilling or pan-searing. Marinate them and serve as an appetizer or flavorful main dish… either way, they cook in minutes.
Plate Ribs
Plate ribs come from the lower portion of the rib cage, typically ribs 6 through 8, located just below the ribeye section. These ribs are long, meaty, and richly marbled, making them ideal for low-and-slow cooking like smoking or braising. They’re sometimes referred to as “dino ribs” because of their impressive size.
While plate ribs and tomahawk steaks come from neighboring areas, they are different cuts. The tomahawk is a ribeye steak with a long rib bone attached, cut from the rib primal above. Plate ribs, on the other hand, are part of the plate primal and are often trimmed down for ground beef unless specifically cut and sold whole.
Now Let’s Talk Beef Back Ribs
At Frobose Meat Locker, beef back ribs are our Cut of the Week—and they’re an underrated gem.
Back ribs are best cooked low and slow to break down the connective tissue and get that juicy, tender bite. In our featured recipe, we braise them in the oven, but they’re also excellent on a smoker. Either way, keep the heat indirect and take your time and you’ll be rewarded with rich, beefy flavor.
Pro Cooking Tips:
- Wrap it up. Use butcher paper or foil to lock in moisture during the long cook time. This prevents the meat from drying out.
- Keep it simple. Beef back ribs already have bold flavor, so avoid overpowering seasonings. A little brown sugar, coarse salt, and black pepper go a long way.
- Flip halfway through. Start bone-side up and flip to finish with the meat side up. This helps distribute moisture and flavor.
How to Cook:
- Preheat oven to 250°F
- Season ribs and wrap in foil
- Bake for 6 hours, flipping halfway through
- Unwrap, rest, slice, and serve!
These are perfect for lazy Sundays—just toss them in the oven mid-afternoon and dinner’s done by the evening. One note: since a lot of the cut is bone, you may want to grab a few slabs if you’re feeding a crowd.
Grab Yours at Frobose Meat Locker
We always keep frozen beef back ribs in stock. So the next time you’re planning a cozy weekend dinner or backyard barbecue, swing by and grab a few packs. You won’t regret it—your taste buds (and your guests) will thank you!
