First, I just found this forum while searching the following question, and it's very nice, thanks! I'm a barbecue lover and competition cooker, and I look forward to spending some time here and learning a thing or two.
I'm trying to understand the difference between the four rib short rib plate sections, and the three rib beef chuck short rib. Are these basically the same thing or are they different cuts?
In particular I'm interested in barbecuing Brontosaurus Ribs, per this video from Food Network.
Does it make any difference how it is labelled or whether it's a three or four rib plate? I can buy them at Restaurant Depot and they are four rib plates, four plates to a pack, labelled beef short ribs, not chuck. I'm confused!
Post by BBQ Butcher on Jun 22, 2011 11:22:21 GMT -5
Marty, they are essentially the same cut, depending on the packer.
The carcass of beef has 13 sets of ribs....1 thru 5 being in the Chuck, 6 through 12 in the rib itself and number 13 being in the loin. Short ribs are cut from the Chuck and the Plate (top of the rib bones) and beef back ribs are what is remaining after the rib roast is boned out. Short Ribs are cut parallel to the bone (English Style) and may also be sold boneless. Short ribs cut across the bone are called Flanken.
The Chuck Short Ribs come from the Chuck and the Rib Short Ribs from the Rib...but they are connected to each other until the packer separates the Chuck from the Rib.
If it's the 4-pak Short Ribs, they will be from the Chuck.
So one more question, can I assume there won't be much difference in how they cook, and can go low and slow with them, or would you recommend a hot cook? I understand the chef I referenced in the video has a book in which he says they are slow cooked, then foiled. It doesn't look like they were foiled in the video though.
I'm looking forward to these. Usually I braise short ribs so this is something new. My team partner and I are picking up a couple packs tomorrow.
I notice you refer to them being sold boneless. They sell them here by that name but they obviously aren't true short ribs with the layered fat that renders out so nicely. I've been told they are really just cut off of the chuck roll. Creative labeling, I suppose.