The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal. The 13th rib is part of the loin. The rib primal contains ribs 6 through 12.
A short rib refers to a small piece that has been trimmed from the main portion of a rib when the rib cage is trimmed into smaller cuts. Short ribs are cut from the chuck and plate primals and back ribs are from the rib primal. Short ribs cut parallel to the bone are known as English style short ribs. They may include a bit of the bone or may be sold boneless. Short ribs that are cut across the rib bones are known as flanken.
Short Ribs (Chuck)
English Style Short Ribs
Flanken Style Short Ribs
Ribs 1 through 5 are located in the chuck primal. They have plenty of meat and have less fat than short ribs from the plate. English style short ribs are cut parallel to the bone and flanken style short ribs are cut across the bone.
Short Ribs (Plate)
The ends of the 6th through the 12th ribs are contained within the plate primal cut. The plate short ribs are usually taken from the flat ends of ribs 6 through 9 and are cut only a few inches long. The ends of ribs 10 through 12 have more fat than meat.
Back Ribs
Back ribs are the portion remaining after a rib roast is boned. The full back ribs are long and do not have a lot of meat, but they are tender and tasty when grilled.
Ingredients included in this recipe are meaty beef short ribs, Sea salt and freshly ground pepper, celery, sliced, onion, coarsely chopped (large), carrots, coarsely chopped, ...
Ingredients included in this recipe are Serves: 8, flour, "Creole Seasoning" (see Recipe), beef short ribs 3 1/2 lbs), olive oil, onion, sliced into thin slivers ...
Ingredients included in this recipe are boneless beef ribs, water, size) tomato paste (6 ounce can), ketchup, packed brown sugar, vinegar, prepared mustard.
Ingredients included in this recipe are baby beef ribs, chopped green onions, butter, all-purpose flour, Dijon mustard, beef broth, lemon juice, chili sauce.
Ingredients included in this recipe are beef short ribs, cut across the bone, 1 - 1 1/2 inch thick, salt, black pepper, freshly ground, cider vinegar, soy sauce, water.
Ingredients included in this recipe are Short Ribs, tomato sauce, puree or ketchup, sugar, prepared mustard, pepper, chopped parsley, water, vinegar, prepared horseradish, Salt.
The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.
Rotisserie Grilling Beef | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Beef
There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.
The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.
General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking.
A hearty corned beef and cabbage dinner is most often associated with St. Patrick's Day celebrations, especially in the United States where it has become a popular holiday dish. Although it is often thought to be an Irish recipe, it is rarely served in Ireland.
A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches wide by 4 inches in depth.
A combination of a traditional Vegetable Soup with beef and beef flavorings added. Somewhat more hearty than soups made with vegetables only, Vegetable Beef Soup contains a variety of vegetables that may include green beans, peas, carrots, corn, tomatoes, celery, and onions.
The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.