Plate short ribs tend to be fattier than the other two types. Ĭhuck short ribs tend to be meatier than the other two types of ribs, but they are also tougher due to the more extensive connective tissues ( collagen and reticulin) in them.

It adds thickness to chuck and short ribs but is less prized by chefs than the serratus ventralis muscle. This muscle is generally found in the chuck area and the upper portion (toward the spine) of the plate. The latissimus dorsi muscle lies atop the serratus ventralis muscle and is separated from it by a layer of fat. Over ribs nine through 12, the serratus ventralis is too thin to properly create a true short rib, and meat here is usually turned into a 'Royal short rib' or stripped from the bone and used for ground beef. Outside of the chuck, the serratus ventralis covers the entire rib with a degree of thickness only in the plate area. Moving toward the rump, the serratus ventralis becomes less dense and may not cover the entire rib. In the chuck area (second through fifth ribs), the muscle is much thicker.

This muscle originates near the second rib and covers most of the rib cage. The serratus ventralis muscle defines the area in the beef carcass from where short ribs come and is the preferred muscle tissue for short ribs.

Using American butcher's nomenclature, short ribs may be taken from the brisket, chuck, plate, or rib areas of beef cattle. Banfield notes that the term 'short ribs' comes from the fact that the cut of meat contains only a portion of each long beef rib. Types of short ribs Flanken cut short ribs. Short ribs are popular in many international cuisines. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the 'plate'). There are two major types of cuts: the 'flanken', which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) or less in length, and the 'English', which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. The plate, an American cut of beef from which short ribs may be taken.

Are ribs a flat bone