Chuck Short Ribs

Chuck Short Ribs contain ribs 2 through to 5 of the cow in the area where the Chuck on top meets the Brisket below (after rib 5, the Rib area proper begins.) The ribs have meat between the bones and muscle on top of the bones. Usually, the fat on top of the muscle will be trimmed off. The strip of ribs will usually be cut for sale between the ribs into rectangular pieces two to three inches long (5 to 7.5 cm), with a two inch (or so) tall (5 cm) piece of rib in each.

Chuck Short Ribs used to be very popular with thrifty housewives, and still are much in demand for homestyle ethnic recipes, especially German, Eastern European and Jewish. Most consumers nowadays though, even when they are slumming it and buying tougher cuts of meat, want boneless and better-looking meat, as in chunks of stewing beef.

The ribs, like all ribs, are quite fatty, but with long, slow cooking the fat melts away and leaves very juicy and tender meat behind.

In North America, the chuck ribs are more often than not cut as I have just explained — between the bone, that is. Sometimes, this cut is called “English Ribs” or “English Short Ribs.” This is to contrast them with the Jewish or German way of cutting them across the bone, which is called “Flanken Style.”

Chuck Short Ribs have more meat than Beef Plate Short Ribs.

Cooking Tips

Need long, slow, moist cooking. Sear first to develop surface flavour. Use in boiled dinners, heartier soups and crockpot recipes; or braise.

Substitutes

Chuck or round roast, cubed. Back ribs.