What is the difference with "plate ribs" "short ribs" and beef back ribs. The ones I usually see just say beef ribs and look like a skilled surgeon removed the meat. Costco sometimes has "boneless chuck rib" but that is another name. What I would like is whatever beef ribs still have some meat but not Dinosaur look. Any help?
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This article is really good —- http://amazingribs.com/recipes/beef/...beef_ribs.html
I usually buy either shorties or short plates. I also typically save the ribs from my rib roast and cook those, too. -
You are looking for (Butchers speak) NAMP 123A ribs. They are bones 6-7-8. Dang good.Comment
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The ones that look like they were dealt with by a surgeon are from the rib eye roast. Good for squat unless they're cheap enough to use for making beef stock. Our local megamart used to feature them for $1.29/# often. Now they're always $3/#. I can't imagine why anyone would pay that for bones.Comment
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Many cuts of meat have several names. The best way to get what you want is to use the NAMP, (National Association of Meat Packer's), guide. It list cuts by numbers. So any misunderstanding caused by different names is eliminated. However, that number is rarely, (if ever), put on a retail package. You will have to ask the butcher for that number, or order by the number from the chart, or list. Of course, you need to determine the exact cut that you want first.
We are here to help, and you can also use the links below:
http://www.chefs-resources.com/types...ers-guide-pdf/
And for short ribs:
http://www.chefs-resources.com/types...ef-short-ribs/Last edited by RonB; November 12, 2017, 11:28 AM.Comment
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