Beef Ribs Cows have 13 pairs of ribs. Some of the cuts are very tough but with a good recipe can be turned into wonderful dishes. Mainly though, beef ribs are divided into two cuts.
Back Ribs (aka: Spare Ribs, or Texas Ribs) Beef Spare Ribs are very tender, they are cut from the back of the prime rib. The butcher prefers to sell the more expensive cut of meat, so Spare Ribs do not normally have a lot of meat. Normally in racks of 6 or 7 ribs, one rack should feed 2 normal people or one large one. Slow cooking at 225 degrees for at least 4 hours is best to bring out the flavor and tenderness of the meat.
Short Ribs Short Ribs are the meaty end of beef ribs cut from the chuck or brisket section. Short ribs have a lot of flavorful meat that can be tough, and are usually economically priced. About 2 inches long, count on around one pound of ribs for each person. Slow cooking is a must for these little ones, to tenderize the meat and bring out the deep marbled flavor.
