Types of Beef Ribs

Beef ribs can be confusing.

You might hear people talk about beef short ribs, flat ribs, Jacob’s Ladder, back ribs, plate ribs, chuck ribs, riblets, flanken ribs, Korean-style ribs, fore rib and rib of beef.

Some of those names describe where the ribs come from. Some describe how they are cut. Some are more common in American BBQ than in UK butchery. And some, like rib of beef, come from the rib section but are not really what most people mean when they talk about beef ribs for BBQ or slow cooking.

So, here is the full butcher’s guide to the main types of beef ribs, what the different names mean, and which cuts to choose depending on how you want to cook them.

What Are Beef Ribs?

Beef ribs are cuts of beef taken from the rib area of the animal.

They can vary massively depending on exactly where they are cut from and how they are butchered. Some beef ribs are big, meaty slabs designed for low-and-slow BBQ cooking. Some are smaller sections for braising or slow cooking. Some are thin-cut across the bone for quick grilling. Others are left as part of a premium roasting joint.

That is why “beef ribs” can mean slightly different things depending on whether you are talking to a UK butcher, reading an American BBQ recipe, or looking at a restaurant menu.

Why Do Beef Ribs Have So Many Names?

Beef ribs have so many different names because butchery terms vary between countries, butchers and cooking styles.

In the UK, you are more likely to see terms like beef short ribs, flat ribs, Jacob’s Ladder, fore rib and rib of beef.

In American BBQ recipes, you may see names like chuck ribs, plate ribs, short plate ribs, back ribs, dino ribs, English-cut ribs and flanken-style ribs.

Some of those cuts overlap. Some are very similar. Some are cut differently for different cooking methods. That is why it helps to understand the broad picture rather than just memorising one name.

Beef Ribs vs Pork Ribs

When people say “ribs”, they often mean pork ribs, especially here in the UK.

Beef ribs are much bigger than pork ribs because cattle are much larger than pigs. They also tend to have a deeper, richer beef flavour and can carry more meat, especially when you are talking about short ribs or flat ribs.

Pork ribs are usually smaller, milder and more commonly used for sticky BBQ-style rib recipes. Beef ribs are often richer, heavier and need more low-and-slow cooking.

Both are brilliant. They just do different jobs.

The Main Types of Beef Ribs

The main types of beef ribs you may hear about include:

• beef short ribs
• beef flat ribs
• Jacob’s Ladder
• beef back ribs
• chuck ribs
• plate ribs
• flanken-style ribs
• Korean-style ribs
• riblets
• rib of beef

Not all of these are common names in every butcher’s shop, but they are useful to understand if you are comparing recipes, BBQ advice and different beef rib products.

Beef Short Ribs

Beef short ribs are one of the most useful and popular types of beef ribs.

They are meaty, richly flavoured and suited to slow cooking, braising, smoking, BBQ cooking and oven roasting.

Short ribs usually have a good amount of meat sitting between and around the bones. They need time to cook properly because they contain fat and connective tissue. Cook them too quickly and they can be tough. Cook them low and slow, and they become tender, rich and full of flavour.

At True Bites, our beef short ribs are cut from between the fore-rib and brisket. Each section usually contains 3 to 4 rib bones with generous layers of meat between.

Beef short ribs are ideal for:

• slow cooker beef ribs
• oven-braised beef ribs
• BBQ beef ribs
• smoked beef ribs
• sticky glazed beef ribs
• rich beef rib gravy dishes

If you are cooking beef ribs at home for the first time, short ribs are a great place to start.

Beef Flat Ribs

Beef flat ribs are larger beef ribs, often sold as Jacob’s Ladder.

They are a proper low-and-slow cut. They usually come as a larger rack or section with several bones kept together, giving you that impressive rib shape that looks brilliant on a BBQ, smoker or roasting tray.

Flat ribs are richly marbled and full of deep beef flavour. They need time, but when cooked properly they become tender, juicy and full of proper beefy richness.

Beef flat ribs are ideal for:

• low-and-slow BBQ cooking
• smoking
• oven roasting
• large sharing meals
• proper BBQ-style beef ribs

If beef short ribs are the more manageable home option, beef flat ribs are the showstopper.

What Is Jacob’s Ladder?

Jacob’s Ladder is a name often used for beef flat ribs.

It usually refers to a rack or slab of beef ribs kept together, with several bones running through it. The bones give it a ladder-like appearance, which is where the name comes from.

This is a favourite cut for BBQ fans because it looks impressive, takes smoke well, and gives you deep beef flavour when cooked low and slow.

Jacob’s Ladder is not a quick-cook cut. It needs time, gentle heat and patience.

Beef Short Ribs vs Beef Flat Ribs

Beef short ribs and beef flat ribs are both excellent, but they suit slightly different jobs.

Short ribs are usually easier to handle in a normal kitchen. Flat ribs are bigger, more dramatic and better suited to a larger oven, BBQ or smoker.

If you have a household slow cooker, short ribs are usually the better choice, especially if they are split into individual ribs first.

Beef Back Ribs

Beef back ribs come from the rib section, close to where ribeye steaks and rib roasting joints are cut.

They are the bones left after the ribeye or prime rib section has been removed. Because that premium meat is usually kept for steaks or roasting joints, beef back ribs often have less meat on top of the bones than short ribs or flat ribs.

That does not mean they are bad. The meat that is there can be excellent, and they can cook a little quicker than bigger, meatier rib cuts.

Beef back ribs are usually best cooked low and slow by smoking, indirect grilling, braising or oven cooking.

Chuck Ribs

Chuck ribs come from the front section of the animal, closer to the shoulder and above the brisket area.

In American BBQ terms, chuck short ribs usually refer to ribs from the first to fifth ribs. They can be meaty, flavourful and well suited to slow cooking, braising and smoking.

In the UK, these may simply be sold as beef short ribs, braising ribs or described by the butcher based on how they are cut.

Chuck ribs are good when you want rich beef ribs that can handle a long cook.

Plate Ribs

Plate ribs, or short plate ribs, are another American BBQ term.

They usually come from the lower rib area, around the sixth to tenth ribs, between the brisket and flank area.

These ribs can be long, large and very meaty. They are often the ribs people call “dino ribs” because of their size.

Plate ribs are brilliant for low-and-slow BBQ and smoking, but they are not always labelled this way by UK butchers. In the UK, similar large rib sections may be sold as flat ribs or Jacob’s Ladder, depending on the butcher’s cutting style.

Flanken-Style Ribs

Flanken-style ribs are cut across the bones rather than between them.

Instead of having one long bone with meat around it, you get thin strips with several small cross-sections of bone running through each piece.

This style is often used for Korean-style beef ribs. Because the meat is cut thin, it can be marinated and cooked much more quickly over high heat.

Flanken ribs are very different from low-and-slow short ribs, even though they can come from a similar area of the animal.

Korean-Style Beef Ribs

Korean-style beef ribs are usually thin-cut flanken-style short ribs.

They are often marinated in a sweet, savoury sauce and grilled hot and fast.

This is a completely different cooking style from slow cooker beef ribs or BBQ flat ribs. Instead of cooking for hours, Korean-style ribs are usually thin enough to cook quickly.

Riblets

Riblets are small pieces of rib, usually cut down into shorter sections.

The term is a bit informal and can mean slightly different things depending on the butcher, but it generally refers to smaller rib pieces rather than a full rack or large rib section.

Riblets can be useful for snacks, BBQ-style dishes, braising or recipes where you want smaller pieces rather than large ribs.

Rib of Beef

Rib of beef is worth mentioning because it comes from the rib section, but it is not what most people mean when they talk about beef ribs for BBQ or slow cooking.

Rib of beef is a premium roasting joint cut from the fore-rib. It is usually cooked whole and carved into slices, rather than cooked low and slow until the meat pulls away from the bone.

At True Bites, our rib of beef is French trimmed, aged on the bone and prepared as a proper centrepiece joint for roasting.

So while rib of beef does come from the rib section, it is better thought of as a roast beef joint, not a BBQ rib cut.

Which Beef Ribs Do We Sell at True Bites?

At True Bites, the main beef rib cuts we focus on are beef short ribs, beef flat ribs and rib of beef.

They cover three different cooking needs:

• Beef short ribs for slow cooker meals, oven braising, smoking and manageable BBQ cooks.
• Beef flat ribs for larger low-and-slow BBQ, smoker and oven cooks.
• Rib of beef for an impressive roast beef centrepiece.

That gives you a good spread of rib-section cooking options, from rich slow-cooked ribs to a full celebration roast.

Which Beef Ribs Are Best?

The best beef ribs depend on what you want to cook.

If you want something manageable for the slow cooker, choose beef short ribs.

If you want a big BBQ or smoker cook, choose beef flat ribs or Jacob’s Ladder.

If you want an impressive roast beef centrepiece, choose rib of beef.

There is no single best beef rib for every job. There is just the right cut for the meal you want to make.

Best Beef Ribs for the Slow Cooker

Beef short ribs are usually the best beef ribs for the slow cooker.

They are rich, meaty and full of flavour, but still manageable enough for a normal kitchen.

If the ribs are too large for your slow cooker, split them into individual ribs first so they fit better and sit down into the sauce.

For a full recipe, read our slow cooker beef ribs guide.

Best Beef Ribs for the Oven

Both beef short ribs and beef flat ribs can be cooked in the oven.

The key is to cook them low and slow with enough stock, gravy, sauce, vegetables or marinade to keep them moist while the connective tissue breaks down.

As a guide, sear the ribs first, place them in a casserole dish, cover with stock, gravy, vegetables or marinade, then cook covered until the meat is tender and starting to pull away from the bone.

Beef ribs in the oven deserves its own full guide, especially because it is a different search intent to slow cooker beef ribs.

Best Beef Ribs for BBQ or Smoking

For BBQ or smoking, beef flat ribs are the big show-off option.

They look impressive, cook beautifully over low heat, and have that proper BBQ beef rib feel.

Beef short ribs also work well on the BBQ, especially if you want something slightly more manageable.

Either way, beef ribs reward patience. They are not quick grill cuts. They need time for the fat and connective tissue to break down.

Best Beef Ribs for Quick Grilling

If you want beef ribs that cook quickly, look for flanken-style or Korean-style ribs.

These are cut thinly across the bones, so they can be marinated and cooked hot and fast.

They are very different from thick short ribs or flat ribs, which need low-and-slow cooking.

Should You Remove the Membrane from Beef Ribs?

Beef ribs may have a membrane on the bone side.

Some people remove it because it can be tough and may stop seasoning, smoke or sauce getting directly to the meat. Others leave it on, especially with certain beef rib cuts, because it can help hold the ribs together during a long cook.

If you want to remove it, slide a knife under the membrane at one end, lift it, then grip it with kitchen paper and peel it away.

If it does not come away easily, do not panic. With beef ribs, especially larger low-and-slow cuts, cooking them properly until tender matters more than fighting the membrane for half an hour.

How to Cook Beef Ribs

Most beef ribs are best cooked low and slow.

You can cook them in the oven, slow cooker, BBQ or smoker. The method changes, but the principle is the same: gentle heat, plenty of time and patience.

For most beef rib cooks, you want to:

1. Remove the ribs from the packaging.
2. Let them sit at room temperature for a short time before cooking.
3. Season well.
4. Sear the ribs if cooking indoors.
5. Cook low and slow with stock, sauce, smoke, gravy or marinade.
6. Cook until the meat is tender and pulling away from the bone.
7. Rest before serving.

Why Do Beef Ribs Need Low and Slow Cooking?

Most beef ribs contain fat and connective tissue, which need time to break down.

If you cook thick beef ribs too quickly, the meat can stay tough and chewy.

Low-and-slow cooking gives the ribs time to soften, the fat time to render, and the flavour time to build.

That is why beef ribs are so popular with BBQ cooks, slow-cook specialists and anyone who enjoys rich, comforting beef dishes.

What to Serve with Beef Ribs

Beef ribs are rich, so simple sides work well.

Good options include mashed potatoes, chips, wedges, roasted vegetables, corn on the cob, coleslaw, mac and cheese, green vegetables, rice, crusty bread or salad.

For BBQ-style ribs, serve with homemade BBQ sauce, pickles, slaw and fries.

For slow-cooked ribs, serve with mash and the cooking gravy.

Browse our beef range or BBQ essentials collection for more ideas.

Tips for Choosing Beef Ribs

• Choose beef short ribs for slow cooker meals and oven braising.
• Choose beef flat ribs or Jacob’s Ladder for big BBQ-style cooks.
• Choose flanken-style ribs if you want quick grilling.
• Choose rib of beef if you want a roasting joint, not BBQ ribs.
• Do not rush thick beef ribs; they need low and slow cooking.
• Use stock, sauce, gravy, marinade or smoke to build flavour.
• Cook until the meat is tender and pulling away from the bone.
• If the meat is still tough, keep cooking.

Final Thoughts

There are several types of beef ribs, and they are not all used in the same way.

Beef short ribs are a brilliant option for slow cooking, oven braising and manageable BBQ cooks. Beef flat ribs, also known as Jacob’s Ladder, are bigger and more impressive, making them ideal for low-and-slow BBQ, smoking and sharing.

Back ribs come from nearer the ribeye and roasting section, plate and chuck ribs are terms you will often see in American BBQ, and flanken-style ribs are thin-cut for faster cooking.

Rib of beef comes from the rib section too, but it is a roasting joint rather than a BBQ rib cut.

Choose the cut based on how you want to cook it, give it enough time, and beef ribs will reward you with proper deep flavour.

FAQs

What are the main types of beef ribs?

The main types of beef ribs include beef short ribs, beef flat ribs, Jacob’s Ladder, beef back ribs, chuck ribs, plate ribs, flanken-style ribs, Korean-style ribs, riblets and rib of beef.

What are beef short ribs?

Beef short ribs are meaty ribs suited to slow cooking, oven braising, smoking and BBQ. They are rich, full of flavour and need low-and-slow cooking to become tender.

What are beef flat ribs?

Beef flat ribs are larger beef ribs, often known as Jacob’s Ladder. They are ideal for low-and-slow BBQ, smoking and oven roasting.

Is Jacob’s Ladder the same as beef flat ribs?

Yes, Jacob’s Ladder is a name often used for beef flat ribs, especially when the ribs are kept together in a larger rack or slab.

What are beef back ribs?

Beef back ribs come from near the ribeye or fore-rib area. They often have less meat than short ribs or flat ribs because the premium rib meat is usually kept for steaks or roasting joints.

What are flanken-style ribs?

Flanken-style ribs are cut thinly across the bones, leaving several small bone sections in each strip. They are often used for Korean-style beef ribs and cooked hot and fast.

Is rib of beef the same as beef ribs?

No. Rib of beef comes from the rib section, but it is usually prepared as a roasting joint. Beef short ribs and flat ribs are better for slow cooking, BBQ and smoking.

What are the best beef ribs for a slow cooker?

Beef short ribs are usually the best choice for a slow cooker because they are rich, meaty and easier to fit when separated into individual ribs.

What are the best beef ribs for BBQ?

Beef flat ribs or Jacob’s Ladder are excellent for BBQ and smoking because they are larger, impressive and full of deep beef flavour.