Beef back ribs are the rib bones from the upper rib section after the ribeye roll or ribeye muscles have been removed. They typically have meat between the bones and a smaller amount of meat on top than short ribs. The exact amount of meat depends on the fabrication and how closely the ribeye has been removed.
Back ribs are usually sold as a rack or cut into smaller sections. They are distinct from plate ribs, which are larger and meatier ribs from the lower rib area. In French, related rib terminology includes côtes de bœuf, but exact equivalents depend on the carcass breakdown.
Beef back ribs can be smoked, roasted or braised. Low-and-slow cooking helps soften connective tissue, while a glaze or sauce may be applied near the end of cooking. They are generally less meaty than plate short ribs, so portion yield should be assessed before setting a menu price.
Example: season a rack of beef back ribs with a dry rub, smoke until tender and finish with a light glaze. They can also be braised and served with the cooking jus.
Back ribs come from the upper rib section after the ribeye is removed and usually have less meat on top of the bones. Short ribs come from the chuck, rib or plate sections and generally have more meat and connective tissue attached.
Chef’s tip: ask whether the rack is a back-rib section or a plate-rib section, and confirm the number of bones and meat coverage. The two products have different yields and cooking times.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
