Beef Ribs

Everyone loves a good spare rib…well…anyone who likes barbecue…well…anyone who…Ok, some people like spare ribs, which come from pork and are delicious. Beef ribs, on the other hand, seem to be a bit of a mystery to most people that come into the market. In particular…these:


Flanken ribs, or English ribs. These come from the shoulder of beef, lying on top of the English roast. As you can see, they are extraordinarily meaty, have exquisite marbling, and are pretty damn big. Chances are, you won’t find these anywhere except for a whole animal butcher. Short ribs (the actual rib cage of the beef) are much more common, and are in most supermarkets. They don’t hold a tallow candle to these babies, though.

Here, the ribs are split from one another, but they can also be left in a “plate” and prepared whole. They can also be cut horizontally for Asian style ribs (very thin, bone-in deliciousness). Check in the “Recipe” section for a couple of ideas on how to prepare these as you see them pictured here and as Asian ribs.



One Comment on “Beef Ribs”

  1. Michael Fiske says:


    We enjoy short ribs (flanken). Brown them in oil. Then simmer them in a red wine reduction for several hours with shallots. Then add Roma tomatoes at the end.

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