Back Ribs

Back Ribs come from the rib area of the cow. If the rib area has been cut to make a rib roast with the bones in, then there won't be many ribs available for Back Ribs, but if the rib roast is being sold boneless, then Back Ribs are on the menu. Usually, a strip of Back Ribs will include about 7 ribs.

Choose Back Ribs that have a good amount of meat between the bones; sometimes you may find that it has been cut out to give more meat to a roast.

Short Ribs are the ends of these ribs, cut off, that reach down into the chuck and plate areas of the cow. Short Ribs will be meatier, but Back Ribs are more tender. The bone side may have a membrane; remove this with a knife and discard before cooking. Tender enough to be barbequed, for about 2 to 2 1/2 hours, or roasted in a sauce. Turn and baste while cooking. They don't require boiling before further cooking (that will just take away some of the flavour.)

Short Ribs

Baby Back Ribs, Back Ribs, Chuck Cross Rib Roast Boneless, Chuck Short Ribs, Flanken-Style Ribs, Short Ribs

Rib Roasts, Rib Steak

Baron of Beef, Beef Brawn, Beef Brisket, Beef Chuck, Beef Flank, Beef Leg, Beef Marrow, Beef Plate, Beef Roasts, Beef Round, Beef Shank, Beef Short Loin, Beef Sirloin, Beef Steaks, Braising Beef, Bresaola, Chianina Beef, Chipped Beef, Ground Beef, Kobe Beef, London Broil, Montreal Smoked Meat, Oxtail Brawn, Oxtails, Pastrami, Pot Roasts, Salisbury Steak, Steamship Round, Stewing Beef, Wadschinken, Wagyu Beef

Affettati, Goat, Minced Meat, Offal, Pork, Poultry, Sausages, Sheep, Steak, Steak