In search of "real" boneless short ribs.

[RonB]

I decided it was time to pin down the difference between "boneless short ribs" and "boneless chuck short ribs". So I wound up on a page at "Chef's Resources, (link below) where I found this statement:

"Beef Short Ribs can be cut from three different sections of beef. The most common short rib cut is the Back Rib (NAMP 124) which comes from the thick side of the prime rib. A second source, called Plate Short Ribs (NAMP 123 series), is found in the plate primal, which is found in the animal’s forequarter right below the rib primal. The last are called Chuck Short Ribs (NAMP 130) which come from right under the chuck from the first to the fifth rib, and can also go by the name Flanken Ribs."

More info: http://www.chefs-resources.com/types...#ixzz48yKyf0KE

There is a ton more info on the linked page.

I then googled "NAMP beef guide" and found more info - link below.

At any rate, if you go to a good butcher you should be able to order by the NAMP number. That number for "boneless short ribs" is 123D.

[Jerod Broussard]

Great information man!

[Breadhead]

+++1 on what Jerod said.😎

[richinlbrg]

+2

[richinlbrg]

David Parrish , do you know which you used for your pastrami, or have a recommendation?

TIA and wishing you well on your trip.

[David Parrish]

richinlbrg I can't say for sure which cut I had, but they cooked a lot like chuck roast if that helps.

[richinlbrg]

Yes, thank you!

[Sanjosedale]

This is great info. Costco around here sells something called Beef Chuck Boneless Short Ribs. I knew they were not regular short ribs, now I know. They are mighty good, BTW.

[RonB]

I found some well marbled ones at Costco the last time I was there - they are in the freezer now...