Short Ribs / Jacob’s Ladder

Short ribs are beef ribs cut from several areas of the carcass, commonly the chuck, rib and plate. They contain meat, bone, fat and connective tissue, giving them a rich flavour and making many short-rib cuts suitable for braising or slow cooking. The exact muscle, bone arrangement and meat coverage depend on the section and butchery method.

Common short-rib cuts

• English cut: ribs cut parallel to the bones, usually with one long bone and a thick portion of meat attached.
• Flanken cut: ribs sliced across the bones into thin strips, each containing several small bone sections.
• Plate short ribs: larger, meaty ribs from the plate section, often sold as plate ribs or “dinosaur ribs.”
• Chuck short ribs: ribs from the chuck area, commonly sold as English-cut or flanken-cut portions.

Cooking methods

English-cut short ribs are commonly braised in wine, stock or other seasoned liquid until tender. Plate ribs may be smoked low and slow or braised. Thin flanken-cut ribs are often marinated and grilled quickly. Match the method to the thickness and specific cut.

Example: braise English-cut short ribs in red wine and stock, smoke plate ribs for barbecue, or grill thin flanken ribs for Korean galbi.

Short ribs versus back ribs

Short ribs contain substantial meat and connective tissue around and between the bones. Beef back ribs are taken from the rib section after the ribeye muscle has been removed and usually have less meat on top of the bones.

Chef’s tip: specify the primal source, English or flanken cut, bone count, thickness and trim when ordering. These differences strongly affect yield, cooking time and selling price.