Everything you need to know about beef ribs

Let's get one thing straight.

Beef ribs can be a bit confusing. So, what comes from where... and how do ribs differ?

To keep it simple, there are three different types of beef ribs

Plate short ribs
Chuck short ribs
Back ribs

Plate short ribs

These come from the lower portion of the Chuck and are the meatiest ribs of all. They're a good size – and because they've got plenty of collagen, very tender when cooked. But they tend to be a bit fattier than Back ribs and Chuck short ribs.

Chuck short ribs

These come from the lower portion of the Chuck and are the smallest of all beef ribs. They've got a good amount of meat and fat on them – but aren't as quite tender as Plate ribs.

Back ribs

Taken from the Fore rib and have less meat on them than either of the short ribs. The meat is mostly between the ribs, rather than on the ribs. And, because they sit next to the Ribeye, they're tender and flavoursome.

Ribs come in different variations, styles and length

Jacobs ladder

A Jacobs ladder is simply a joint of unseparated short ribs typically 3-5 ribs. It can either be made from Plate short ribs or Chuck short ribs. So, if you've got a favourite, check before buying. Allow for about 2 ribs per person.

English cut

This one's the most common. The ribs come with a thick piece of meat on top of the bone. They're either separated one by one – or left as a rack of ribs as a Jacobs ladder.

Flanken cut (Korean style)

Rather than cutting the ribs lengthways these are cut across the rack of ribs. The end result is a thin (about 1cm) slice of meat with four slices of bone and marrow running through it. They're popular in Korea and well suited to marinades and grilling. Typically cooked quickly over a high heat.

Untrimmed – Trimmed – and Lean

Untrimmed English cut short ribs come with a layer of fat on top, below which is a thin chewy membrane. For trimmed ribs the fat's been removed. And for lean ribs the membrane's removed as well.