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Beef back ribs vs short ribs

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I just bought 3 kilos of beef ribs at our central market here in Mazatlán. I wanted short ribs but my language ability was such that I couldn't make myself understood. He sawed the back ribs crosswise, then chopped between each one to make 1 1/2 or 2 inch chunks. Can I braise these and get the same kind of flavor I expect from short ribs? I don't know what local cooks do with them, probably put them in the soup pot. I am planing to serve them with mashed or boiled potatoes and their (hopefully) delicious gravy to a Mexican family who will never have tasted this prepartation. Advice Welcome!

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  1. No advice? I think all these ribs become part of other cuts in the US. Here, they separate them from the carcass. I guess I will just try to brown and braise with red wine and see what happens, but I sure would like an opinion or 2!

    1. Braising will bring out a great flavor, expecially where you have more bone. Should be fine, just most as much meat as a short rib.

      1. Personally, I would treat what you describe as Back Ribs, to a long low and slow roast in the oven.....you can add sauce to them afterward. The meat between the bones on these ribs are nothing like that compared to Chuck Short Ribs.

        You can roast them dry, or use a method done for baked Pork Spare Ribs, which is to cook them elevated on a rack or grill grate above water in a shallow roasting pan, covered tightly with foil.

        1. The only difference is the back ribs will have less meat on them. They are composed of roughly the same connective tissues, however, so you can braise or roast them with the same desired effect. The only difference is the timing should be different.

          2 Replies
          1. re: bagofwater

            The beef above the bone is enjoyed on Short Ribs, no? There is actually very little meat between the bones on short ribs...

            1. re: fourunder

              Correct.