Short ribs and beef ribs come from similar parts of the cow, lead to confusion over whether they are the same cut of meat. While related, they have some distinct differences in regards to the specific location they are cut from, the bone structure, tenderness, and overall taste.
What are Short Ribs?
Short ribs come from the upper rib section of the cow, specifically ribs 6 through 12. They contain layers of fat and connective tissue sandwiched between the bones and meat. This makes the meat very flavorful and tender when cooked low and slow. The term “short” refers to the length of the exposed bone, usually around 2-3 inches.
There are two main types of short ribs:
- English-style or bone-in short ribs – Have the bone left in and are cut perpendicular to the bone into short, rectangular strips.
- Flanken-style – Are cut across the bone resulting in thinner strips with a long bone section.
Short ribs are a tough, sinewy cut that benefits from braising, stewing, or grilling over low heat. The collagen breaks down into gelatin, leaving the meat fall-off-the-bone tender. They can be prepared bone-in or boneless.
What are Beef Ribs?
Beef ribs come from the rib primal further down the rib cage closer to the chuck section, specifically ribs 7 through 12. Beef ribs have more meat on them compared to short ribs. They also contain less connective tissue so don’t require as long of a cook time.
There are three main types of beef ribs:
- Back ribs – Come from the upper section of the rib primal and are the most tender and lean.
- Chuck short ribs – From closer to the chuck primal and contain more connective tissue.
- Dinosaur or beef spare ribs – From the belly or plate section and contain the most fat.
Beef ribs are best cooked low and slow through methods like grilling, smoking, or braising. This tenderizes the meat and renders the fat resulting in juicy, flavorful ribs.
Major Differences
While short ribs and beef ribs come from adjacent sections of the rib primal, there are some notable differences:
| Short Ribs | Beef Ribs |
|---|---|
| Cut from upper rib section | Cut from lower rib section |
| More connective tissue | Less connective tissue |
| Need longer cooking time | Don’t need as long of cooking time |
| More tender after cooking | Still have chew after cooking |
| Rectangular strips | Full rib bone shape |
The main takeaways are:
- Short ribs contain more collagen and need to be cooked low and slow to properly break down.
- Beef ribs cook faster since they contain less connective tissue.
- Short ribs become fall-off-the-bone tender. Beef ribs retain some chew.
- Short ribs are cut across or parallel to the bone. Beef ribs keep their full rib bone shape.
Taste and Texture
The high collagen content in short ribs means they take on a meltingly tender, ultra-soft texture when cooked properly. The meat has a rich, meaty taste that intensifies through braising.
Beef ribs have a meatier, beefier flavor compared to short ribs. They have a pleasant chew and tender texture when cooked while still maintaining some bite. The meat easily pulls away from the bone.
Final Thoughts
While short ribs and beef ribs have their similarities and both benefit from slow cooking, their differences set them apart in terms of flavor, texture, optimal cooking methods, and total cook time. Understanding what sets them apart helps choose the right cut for your desired cooking method and flavor profile.
At the end of the day, it comes down to personal preference. Short ribs deliver ultra-rich, fall-off-the-bone meat with deep flavor. Beef ribs have a heartier beef taste and pleasant chew. Both can be used to make phenomenal barbecue when cooked low and slow over indirect heat or braised in a flavorful liquid.
Common Cooking Methods
Here are some of the most popular cooking methods used for short ribs and beef ribs:
Short Ribs
- Braising – Browning then simmering the ribs in a flavorful liquid like wine, broth, or barbecue sauce breaks down collagen and produces fork-tender meat.
- Stewing – Similar to braising but with more liquid and cook time resulting in fall-off-the-bone texture.
- Grilling – Requires indirect heat and regular bastings to break down tissue. Produces a nice char.
- Smoking – Low, indirect heat from a smoker combined with wood smoke infuses deep flavor.
Beef Ribs
- Grilling – Quick grill over direct heat to get color then indirect heat to finish cooking through.
- Smoking – Low and slow in a smoker renders fat and builds a flavorful bark.
- Braising – Tougher ribs benefit from the braise to become tender in a sauce.
- Roasting – Dry heat in the oven with seasonings produces juicy, seasoned meat.
Both cuts also work well in stews, soups, chili, and a variety of slow cooker recipes.
Popular Dishes
Short ribs and beef ribs are extremely versatile cuts used in a variety of classic dishes across cuisines including:
Short Ribs Dishes
- Braised short ribs
- Short rib ragu
- Short rib chili
- Korean galbi short ribs
- Red wine braised short ribs
- BBQ beef short ribs
- Beef short rib stew
Beef Rib Dishes
- BBQ beef ribs
- Smoked beef ribs
- Roasted beef ribs
- Prime rib
- Ribeye steak
- Ribeye roast
- Beef back ribs
Pricing Differences
Short ribs are generally more expensive per pound than beef ribs. Here are some average per pound prices for each:
Short ribs – $6 – $12 per pound
Beef ribs – $3 – $8 per pound
There are a few reasons for this price difference:
- Short ribs come from higher up on the rib primal which is more tender and desirable.
- Short ribs have more bone weight relative to meat.
- Beef ribs often utilize trimmings and less popular cuts.
- More labor required to cut short ribs across or parallel to the bone.
That said, prices fluctuate and can vary dramatically between cuts of short ribs like English-style vs flanken. High quality beef ribs may also command a premium price.
Which is Better?
The question of whether short ribs or beef ribs are better is largely a matter of personal preference. Factors like desired flavor, texture, cook time, and price all play a role.
Some advantages of each cut:
Short Ribs Benefits
- Become extremely tender and flavorful when braised
- Contain lots of collagen for rich, silky texture
- Work well in long braises, stews, and slow cooking
- Have a high meat to bone ratio
Beef Rib Benefits
- Have a hearty, beefy flavor
- Less cook time required
- Maintain a pleasant chew
- Can use higher heat methods like grilling
- Are usually more economical
For a meltingly tender bite that shreds under your fork, short ribs may have a slight edge. But if you prioritize a traditional beef rib flavor and texture, beef ribs are likely the better choice.
How to Choose
Here are some tips for choosing between short ribs and beef ribs for your recipe needs:
- Cook time – Short ribs for longer braises and smoking. Beef ribs for quicker grilling or roasting.
- Tenderness – Short ribs if you want fall-off-the-bone meat. Beef ribs for a little chew.
- Flavor – Short ribs for rich, unctuous meatiness. Beef ribs for pure beef flavor.
- Application – Short ribs for stews, chili, ragu. Beef ribs for barbecue style dishes.
- Budget – Beef ribs if cost is a major factor.
You can also mix styles and use short ribs for the stew or braise and beef ribs for grill-finished items to get the best of both cuts!
Frequently Asked Questions
Are short ribs the same cut as beef ribs?
Short ribs and beef ribs come from overlapping sections of the rib primal, but short ribs are cut higher up closest to ribs 6-12 while beef ribs come from ribs 6-12 down towards the chuck area. They are similar cuts but have some distinct differences.
Do short ribs have more flavor than beef ribs?
It’s largely a matter of personal taste, but many feel short ribs have a deeper, beefier flavor when braised due to the high collagen content breaking down and concentrating the meaty flavors.
Which is more expensive short ribs or beef ribs?
Short ribs generally cost more per pound than beef ribs. Exact pricing can vary greatly based on the specific rib cut and quality.
Should short ribs or beef ribs be tender?
Properly cooked short ribs completely break down and become fall-off-the-bone tender. Beef ribs will get tender but still have a pleasant chew. Tenderness preference comes down to personal tastes.
How long do you cook short ribs vs beef ribs?
Short ribs typically take 2-3 hours for braising or smoking. Beef ribs take 1-2 hours since they have less connective tissue. Cook times depend on thickness and cooking method.
What’s better for barbecue beef or short ribs?
Both make excellent barbecue options. Short ribs work well for ultra-tender shredded barbecue. Beef ribs give you that classic beef rib flavor and texture in a barbecue style sauce or dry rub.
Conclusion
Short ribs and beef ribs have distinct differences that impact taste, texture, ideal cooking methods, and price. Short ribs become fall-apart tender with rich, concentrated beef flavor but require longer cook times. Beef ribs retain pleasant chew with classic beef rib flavor and don’t need as much cooking time. While related cuts, they provide different culinary experiences. Understanding the variation will help select the right ribs for your desired flavor profile and cooking approach.