There is often confusion around the names and cuts of beef ribs. While beef back ribs and short ribs come from the same part of the cow, there are some key differences between these two cuts of meat that impact their flavor, texture, and preparation. Getting clear on exactly what cut you’re working with will ensure you cook beef ribs correctly to bring out their best qualities.
In this article, we’ll break down the similarities and differences between beef back ribs and short ribs. We’ll go over where on the cow they come from, how they’re cut, how to identify them, how they taste, how to cook them, and some recipe ideas for both cuts. Having a solid understanding of the characteristics of beef back ribs versus short ribs will help you pick the right ribs for your desired cooking method and flavor.
Where beef back ribs and short ribs come from on the cow
Beef back ribs and short ribs are both cuts of beef taken from the rib section of the cow. The rib section runs along the upper center of the cow’s torso on both sides of the spine.
There are 13 total rib bones on a steer. The ribs grow in length as they move further back toward the hip. Short ribs come from the plate section of the ribs closer to the chuck area. Back ribs are cut from the rib section closer to the loin or tenderloin area.
So while back ribs and short ribs derive from the same rib section of the cow, back ribs come from nearer to the rear while short ribs are toward the front.
How beef back ribs and short ribs are cut
In addition to coming from slightly different areas of the rib section, back ribs and short ribs are cut differently as well. This impacts their shape, bone structure, and muscle makeup.
Back ribs
Beef back ribs are cut from the rib section once the boneless ribeye has been removed. They have longer bones with quite a bit of meat between each bone. Back ribs tend to be leaner and longer than short ribs.
There are typically 6-8 bones in a full slab of back ribs. The ribs increase in size as they get closer to the loin section. Back ribs may also be referred to as beef spareribs.
Short ribs
Short ribs come from closer to the chuck section up front. They contain pieces of the 4-5 shorter ribs near the chuck end. Short ribs have a higher fat content and more marbling than back ribs.
Short ribs usually contain a single rib bone with a thicker portion of meat attached. The meat is well-marbled with fat and connective tissue. Short ribs may also be called beef plate ribs.
How to tell the difference between beef back ribs and short ribs
When you’re shopping for ribs or looking at a raw rib recipe, here are a few easy ways to distinguish between back ribs and short ribs:
- Back ribs are longer and leaner with less fat marbling.
- Short ribs are more square shaped with a larger chunk of meat attached.
- Back ribs have longer, thinner rib bones while short rib bones are shorter and wider.
- Short ribs tend to have more connective tissue running through the meat.
- A full slab of back ribs will have 6-8 ribs. Short ribs are usually individual pieces.
Once they are cooked, the meat also pulls back differently from the bones. Back rib meat tends to shrink tighter to the bone when cooked compared to short rib meat.
How beef back ribs and short ribs taste
The differences in cut, fat content, and connective tissue impact the flavor of beef back ribs versus short ribs.
Back ribs
Since they come from near the loin, back ribs are similar in taste to a ribeye steak. They have a beefy flavor and tenderness comparable to other loin and rib cuts.
Back ribs can take on smoke and seasoning easily since they contain less fat. They have a slight chew but become tender when cooked properly.
Short ribs
Short ribs have a richer flavor than back ribs due to their higher fat content. All that marble provides great flavor as the ribs cook.
The connective tissue in short ribs breaks down into gelatin when braised or slow cooked, leaving the meat super tender with a luscious texture. Slow cooking also allows the fat to fully render and self-baste the ribs.
How to cook beef back ribs vs. short ribs
Due to differences in fat and connective tissue, beef back ribs and short ribs often require different cooking methods to achieve the best results.
Back ribs
Back ribs do well with quick, high heat cooking methods. They can be grilled over direct heat or roasted in the oven. Lower and slower heat is not required since they contain less connective tissue.
Apply a spice rub for flavor and grill back ribs over direct medium heat for a few minutes per side. Or cook them in the oven at 425°F for 1-2 hours until tender.
Short ribs
Braising and stewing are the best ways to cook short ribs. Gentle simmering will slowly break down the connective tissue into gelatin and allow the fat to fully render.
Braise short ribs for 2-3 hours in a flavorful liquid like wine, broth, or barbecue sauce. Or stew them for hours with veggies until fork tender. Slow cooker short ribs also work extremely well.
Recipes using beef back ribs
Here are a few recipe ideas that showcase beef back ribs:
Grilled Back Ribs
- Apply a dry rub of brown sugar, chili powder, paprika, garlic, and cayenne.
- Grill over direct medium heat for 4-5 minutes per side.
- Brush with barbecue sauce and grill 2 minutes more per side.
Oven Roasted Back Ribs
- Coat ribs with olive oil, salt, and pepper.
- Roast at 425°F for 1-2 hours until tender.
- Toss with your favorite barbecue sauce before serving.
Back Ribs with Peach BBQ Sauce
- Make a barbecue sauce with diced peaches, ketchup, honey, and spices.
- Brush ribs with sauce and grill or roast until caramelized.
Recipes using short ribs
Here are some excellent ways to use short ribs:
Braised Short Ribs
- Season ribs with salt, pepper, and flour.
- Brown ribs in batches on the stovetop.
- Slowly braise with red wine, broth, and aromatics for 2-3 hours.
BBQ Short Ribs
- Cover ribs with your favorite barbecue sauce.
- Cook low and slow in the oven at 300°F for 4+ hours.
- For pull-apart texture, braise in liquid on the stovetop after roasting.
Short Rib Stew
- Cube short ribs into bite-size pieces.
- Slowly simmer with stock, potatoes, carrots, onions, and tomatoes.
- Cook for 2-3 hours until ribs are fall-apart tender.
Conclusion
While beef back ribs and short ribs both come from the rib section, they have some distinct differences that impact their preparation and taste.
Back ribs are leaner with longer bones and cook quickly over high dry heat. Short ribs require braising and stewing to break down their fat and connective tissue into fork-tender deliciousness.
Knowing the characteristics of each rib type will help you cook them perfectly. With the right cut and cooking method, you’ll end up with juicy, flavored beef ribs every time.