Beef ribs and short ribs refer to different cuts of beef that come from the ribs section of the cow. While they share some similarities, there are distinct differences between the two.
What are beef ribs?
Beef ribs come from the rib primal cut of the cow. This area runs along the side of the animal’s chest and contains the ribs and rib bones. There are 13 total rib bones on each side of the cow.
Beef ribs are cut across several connected rib bones to form a whole slab or rack of ribs. The most common types of beef rib cuts are:
- Back ribs – Comes from the rib section close to the spine. Often referred to as loin back ribs or baby back ribs.
- Short ribs – Comes from the plate section below the back ribs.
- Spare ribs – Comes from the belly/underside section below the short ribs.
Beef rib cuts contain a good amount of connective tissue and fat marbling between the bones. This makes them ideal for slow cooking methods like grilling, smoking, braising, or roasting.
What are short ribs?
Short ribs come from the short plate primal cut. This area is below the rib primal and contains the 6th-12th ribs of the cow.
Short ribs are cut across 2-3 connected ribs. The meaty section between the bones is removed in one piece before being cut into smaller individual short rib portions.
Since short ribs contain both bone and meat, they have an excellent beefy flavor. The high collagen content also makes them ideal for braising until tender.
Differences between beef ribs and short ribs
While both beef ribs and short ribs come from the rib section, there are some notable differences:
| Beef Ribs | Short Ribs |
|---|---|
| Cut from back/spare ribs | Cut from short plate below ribs |
| Contains full rib bones | Contains sections of 2-3 ribs |
| Leaner with less fat marbling | More fat marbling between bones |
| Prefer dry rubs/sauces | Best braised or slow cooked |
| Better for grilling or smoking | Better for stews, soups, braising |
The main takeaway is that beef ribs are cut higher on the ribs while short ribs come from below. Beef ribs also tend to be leaner and cook differently than the fattier, collagen-rich short ribs.
Using beef ribs and short ribs
Here are some tips for cooking with beef ribs and short ribs:
Beef Ribs
- Remove the thin membrane from the back of the ribs
- Season with a dry rub or sauce
- Slow smoke at low heat for best flavor
- Grill over indirect heat, turning occasionally
- Roast in the oven 3-4 hours until tender
- Slice ribs between bones before serving
Short Ribs
- Trim excess fat if needed
- Season and brown the ribs on all sides
- Braise for 2-3 hours in broth until fork tender
- Use in stews, soups, or pressure cooker recipes
- Roast in the oven at 300°F for 2-3 hours
- Serve short ribs whole or slice meat between bones
Conclusion
While beef ribs and short ribs both come from the cow’s rib section, they are actually different cuts of meat. Beef ribs are cut from higher up on the ribs while short ribs come from the short plate below. Beef ribs also tend to be leaner with less fat marbling compared to short ribs.
Cooking methods differ as well, with beef ribs excelling at grilling and smoking while short ribs are better suited for braising. Keep these differences in mind when choosing between beef ribs vs short ribs for your desired recipe and cooking method.