A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Types of Beef Ribs

Brisket
Brisket

Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking, by inserting a fork into the brisket the meat will be done if the fork goes in very easily).

Chuck
Chuck

Left – Beef Back Ribs; Right – Chuck Short Ribs; Upper – Plate Short Ribs The beef short rib is a unique menu item. A single rib (which is how it’s usually ordered and served) can be as large as two pounds post-cooked weight.

Flank
Flank

Although short ribs used to be seen as a less desirable cut of beef, they've risen in popularity, causing prices to also increase for this cut that used to be fairly inexpensive. So if you're now spending more for short ribs, it makes sense to get to know the two popular ways that they're cut, flanken and English style.

source: thekitchn.com
Loin
Loin

The back ribs are what is left when the loin meat is cut away (the loin meat can be used as a loin roast, tenderloin, or pork chops). The spare ribs come from the “belly.” This is basically the bottom half of the ribs.

Rib
Rib

How to cook beef short ribs. Traditionally, beef short ribs are braised. Braising is a combination of dry and moist cooking methods where you sear the meat and then bake the meat in a liquid. It sounds intimidating, but it’s actually a very straightforward cooking method and yields delicious results that taste gourmet.

Shank
Shank

The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal …

image: quora.com
Short Plate
Short Plate

Aaron Franklin’s Beef Ribs. Tweet. Yum. Ingredient List Print Recipe. 1 (3- to 5-pound) rack of beef short ribs (from the plate, not the chuck) 1 tablespoon hot ...

Sirloin
Sirloin

Rib Portion of Beef This fine cut of beef is located at the top of the rib primal portion of the beef and generally comes from the section of beef spanning from ribs six through twelve. Yes, you guessed it.