Beef Ribs: The Complete Guide to Every Type

Beef ribs are having a moment — and it's long overdue. For decades, pork ribs dominated the American BBQ scene while beef ribs sat in the background. That's changed dramatically, and smoked beef plate ribs have become one of the most sought-after items in barbecue.

But here's the thing most people don't realize: "beef ribs" isn't one cut. There are several types from different parts of the animal, and they cook very differently. Let me walk you through all of them.

Understanding Beef Rib Anatomy

A beef steer has 13 ribs on each side. Different rib sections come from different primal cuts:

• Ribs 1-5: Chuck section (chuck short ribs)
• Ribs 6-12: Rib and plate section (back ribs from the top, plate short ribs from the bottom)
• Rib 13: Loin section (rarely sold separately)

The ribs from the plate section are the BBQ stars because they have the most meat between and on top of the bones.

Types of Beef Ribs

1. Plate Short Ribs (BBQ Royalty)

These are the dinosaur-bone ribs you see at top BBQ restaurants — massive, meaty, with bones 8-12 inches long and a thick layer of meat on top. They come from ribs 6-8 (sometimes through 10), cut from the lower portion of the rib cage below the ribeye.

Characteristics:

• Bones are 8-12 inches long
• Thick layer of meat (2-3 inches) on top of the bone
• Heavy marbling — these are incredibly rich
• A 3-bone rack can weigh 5-8+ lbs
• One of the most impressive BBQ presentations that exists

How to Cook: Smoking is the definitive method. Season with salt and pepper (brisket-style rub works perfectly), smoke at 250-275°F for 6-8 hours until probe tender at 200-205°F. The meat should jiggle when you shake the rack and a probe should slide in like butter.

Buying: Ask your butcher for a "3-bone plate short rib rack" or "beef dino ribs." They're not always in the case — you may need to special order. USDA Prime or upper Choice is strongly recommended for the marbling.

Price: $8-$15/lb for Choice, $12-$20/lb for Prime.

2. Chuck Short Ribs (The Braiser's Choice)

Chuck short ribs come from ribs 1-5, in the chuck (shoulder) area. They're typically sold in two formats:

English Cut: Individual bones separated, each with a block of meat on top (3-4 inches of bone, 1.5-2 inches of meat). This is the most common format at grocery stores — what most people picture when they hear "short ribs."

Flanken Cut: Sliced across the bones into thin strips (1/4" to 1/2" thick), with cross-sections of 3-4 bones in each strip. Popular in Korean BBQ (galbi) and Latin American grilling.

Characteristics:

• Smaller bones than plate ribs
• Very rich, well-marbled meat
• Excellent collagen content — produces incredibly rich braising liquid
• More affordable than plate ribs

How to Cook:

• English cut: Braise at 325°F for 2.5-3.5 hours until fork-tender. Red wine, stock, aromatics. One of the great braises.
• Flanken cut: Grill hot and fast (2-3 minutes per side) for Korean BBQ, or braise for a shorter time (1.5-2 hours).

Price: $6-$12/lb for Choice — one of the best values in the case for the flavor you get.

3. Back Ribs

Back ribs are cut from the top of the rib section — they're the bones that are removed when a butcher cuts boneless ribeyes from a bone-in rib primal. Think of them as the "leftovers" after the ribeye is extracted.

Characteristics:

• Curved bones with meat between them (but not much on top)
• Less meaty than plate or chuck short ribs
• Tender, with a good fat-to-meat ratio
• Similar in concept to pork baby back ribs

How to Cook: Smoke at 250-275°F for 4-5 hours until the meat pulls back from the bones. You can also braise or oven-roast with a glaze. They're not as forgiving as plate ribs — they can dry out if overcooked.

Price: $5-$9/lb — more affordable because they have less total meat.

4. Flanken-Style Ribs

Flanken is a cutting style, not a separate rib type. Any beef rib section can be cut flanken-style — across the bones into thin strips. But it's most commonly done with chuck short ribs.

The cross-section shows: 3-4 small round bone cross-sections surrounded by marbled meat. It's visually distinctive and cooks quickly because of the thinness.

Best uses:

• Korean BBQ (galbi) — marinate in soy, sugar, garlic, pear, sesame
• Argentinian/Latin grilling — seasoned simply, grilled fast
• Quick weeknight cooking — thin cuts mean fast results

Smoking Plate Short Ribs: Step by Step

Since plate short ribs are the star, here's the complete method:

1. Trim: Remove any hard fat or silverskin from the top. Leave the membrane on the bone side — it helps hold things together.
2. Season: Kosher salt and coarse black pepper (50/50 by volume). Apply generously. Let rest 30 minutes or overnight in the fridge.
3. Smoke: 250-275°F with oak or hickory. Bone side down. No wrapping needed for ribs — the fat content keeps them moist.
4. Spritz: After 3 hours, spritz with apple cider vinegar or beef broth every 45 minutes.
5. Test: Start checking at 6 hours. Target internal temp of 200-205°F AND probe tender (the probe slides in with no resistance).
6. Rest: 30-60 minutes wrapped in butcher paper.
7. Serve: Slice between the bones for individual portions, or serve the whole rack for drama.

Braising Short Ribs: The Classic

For chuck short ribs (English cut), this is the preparation that makes grown adults emotional:

1. Season and sear: Salt, pepper, sear hard on all sides in a Dutch oven. Deep brown crust.
2. Build aromatics: Onions, carrots, celery, garlic, tomato paste. Cook until caramelized.
3. Deglaze: One bottle of dry red wine. Reduce by half.
4. Add liquid: Beef stock to cover ribs halfway. Bay leaves, thyme sprigs.
5. Braise: Cover and cook at 325°F for 2.5-3.5 hours.
6. Test: A fork should slide into the meat with zero resistance. The meat should be threatening to fall off the bone but still holding on.
7. Finish: Remove ribs. Strain and reduce the braising liquid into a sauce. Skim fat.

The braising liquid from short ribs is liquid gold — rich with dissolved collagen, wine, and beef flavor. Don't waste a drop.

Which Beef Ribs to Buy

Occasion	Best Choice	Why
BBQ showpiece	Plate short ribs	Most meat, most drama, best smoked
Elegant dinner	Chuck short ribs (English)	Braised short ribs are a world-class dish
Quick weeknight	Flanken-cut ribs	Cooks in minutes, not hours
Budget-friendly	Back ribs	Least expensive, still delicious
Korean BBQ	Flanken-cut chuck	Traditional cut for galbi

Beef ribs in all their forms represent some of the best eating available from the animal. Whether smoked over oak for 8 hours or braised in red wine until fork-tender, they reward patience with extraordinary flavor. For an unforgettable upgrade, try wagyu short ribs from The Meatery — the marbling takes braised short ribs to an entirely different level. Don't sleep on them.