Short ribs. Just the name evokes images of tender, succulent meat falling off the bone, braised in rich sauces, or grilled to smoky perfection. They’re a culinary staple, a comfort food classic, and a BBQ competition favorite. But when you go to buy them, whether at the butcher shop or the grocery store, you might find yourself puzzled: how many ribs should be in a rack of short ribs? The answer, frustratingly, isn’t as straightforward as you might think. It depends entirely on the cut.
Understanding the Different Cuts of Short Ribs
The term “short ribs” is actually a bit of an umbrella term, encompassing several different cuts of beef taken from the rib, chuck, plate, and brisket areas of the animal. The primary types of short ribs you’ll encounter are English cut, flanken cut, and boneless short ribs. Each has a different appearance, cooking application, and, of course, a different number of ribs per rack.
English Cut Short Ribs: The Classic Choice
English cut short ribs, also known as individually cut short ribs, are the most common type and what most people picture when they hear the term. They are cut perpendicular to the bone, resulting in rectangular pieces of meat with a single, thick bone running through the center. These are typically 2-3 inches thick and contain a generous amount of meat.
How many ribs per rack? Because English cut short ribs are cut individually, you won’t typically buy them in a rack. Instead, you’ll purchase them individually or by weight. However, if you were to imagine a full rack before it’s cut, you would typically find anywhere from 5 to 7 ribs in the chuck portion of the animal, and perhaps slightly fewer (3 to 5) in the plate portion. However, these are rarely sold as an intact rack in this cut style. The individual portions are prized for braising and slow cooking.
The number of ribs available in the chuck versus plate region also influences price and fat content. Chuck short ribs tend to be meatier and have more marbling than those from the plate.
Flanken Cut Short Ribs: Korean BBQ Staple
Flanken cut short ribs are cut across the bone, very thinly, typically ¼ to ½ inch thick. This cut exposes multiple cross-sections of the rib bones and is popular in Korean BBQ dishes like kalbi. Because they are thin, they cook very quickly and are best suited for grilling or pan-frying.
How many ribs per rack? A rack of flanken cut short ribs contains the full length of the ribs, cut thinly across the bone. Therefore, a single “rack” can contain 5 to 7 ribs, depending on the section of the animal it comes from. However, because of the thinness of the cut, the ribs are not separated. You’ll see several small bone fragments embedded in the meat. When you’re purchasing these, they are generally sold in long, ribbon-like pieces.
The short cooking time required for flanken ribs is a stark contrast to the hours needed for English cut ribs. The thinness is key to their characteristic tenderness achieved through quick, high-heat cooking.
Boneless Short Ribs: A Misnomer?
Boneless “short ribs” are a bit of a misnomer because they’re not actually ribs at all! They’re typically cut from the chuck, specifically the chuck eye roll or the chuck short rib primal. These cuts are rich in flavor and marbling, making them excellent for braising and slow cooking, much like English cut short ribs.
How many ribs per rack? Since boneless short ribs are not ribs, they don’t come in a rack and don’t contain any bones. They are usually sold as individual portions, similar to how English cut short ribs are sold. Think of them as a flavorful, boneless alternative to traditional short ribs.
While they lack the visual appeal of bone-in short ribs, boneless short ribs are a convenient and delicious option for those who prefer not to deal with bones.
Factors Influencing the Number of Ribs
Beyond the cut style, several factors can influence the number of ribs you’ll find in what’s marketed as a “rack” of short ribs (particularly in cases where the ribs have been modified or pre-cut).
The Butcher’s Discretion
Ultimately, the butcher has significant control over how short ribs are cut and packaged. They may trim the ribs differently, remove some ribs from the rack, or combine portions from different areas of the animal. It’s always a good idea to ask your butcher about the specific cut and origin of the short ribs you are considering.
A good butcher can also provide valuable advice on the best cooking methods for the specific cut of short ribs you’ve chosen.
Packaged vs. Fresh
Pre-packaged short ribs found in grocery stores may have been processed and trimmed differently than those you would find at a butcher shop. They may also come from different sources and have varying fat content and meat quality. Pay close attention to the packaging information and look for ribs with good marbling and a deep red color.
Freshly cut short ribs from a butcher shop are generally considered superior in quality and flavor. You also have the opportunity to inspect the meat and discuss your needs with the butcher directly.
Regional Variations
There may be regional variations in how short ribs are cut and marketed. In some areas, you might find specific cuts that are not commonly available elsewhere. It’s always best to familiarize yourself with the terminology and cuts available in your local area.
Why the Number of Ribs Matters
Understanding the number of ribs in a rack (or the absence thereof in the case of boneless short ribs) helps you plan your meals and estimate cooking times.
Portion Control
Knowing how many ribs you’re getting allows you to accurately estimate the number of servings per rack. English cut short ribs are typically considered one rib per person, while a rack of flanken cut short ribs can feed a larger group.
Cooking Time Adjustments
The thickness and bone content of short ribs significantly affect cooking time. Thicker English cut ribs require longer braising times, while thin flanken cut ribs cook very quickly. Boneless short ribs will also cook more quickly than bone-in varieties.
Cost Considerations
The price of short ribs can vary depending on the cut, quality, and source. Knowing the number of ribs and the weight of the meat helps you compare prices and make informed purchasing decisions.
Choosing the Right Short Ribs for Your Recipe
Selecting the right short ribs depends on your desired cooking method and the flavor profile you’re aiming for.
Braising: English Cut or Boneless
For braising, English cut short ribs are the classic choice. Their rich marbling and thick bones contribute to a deeply flavorful and tender result. Boneless short ribs are a good alternative if you prefer a boneless option, but they may require slightly less cooking time.
Grilling: Flanken Cut
Flanken cut short ribs are ideal for grilling. Their thinness allows them to cook quickly over high heat, developing a delicious smoky char. Marinades are essential for flanken ribs, as they help tenderize the meat and infuse it with flavor.
Slow Cooking: Versatility
Both English cut and boneless short ribs can be slow-cooked. Slow cooking breaks down the connective tissue, resulting in incredibly tender and flavorful meat.
Tips for Buying Short Ribs
Here are a few tips to keep in mind when purchasing short ribs:
- Look for good marbling: Marbling refers to the flecks of fat within the muscle tissue. More marbling means more flavor and tenderness.
- Choose a deep red color: The meat should have a vibrant, deep red color, indicating freshness.
- Consider the bone: For bone-in short ribs, the bone should be clean and white, not discolored.
- Ask your butcher: Don’t hesitate to ask your butcher about the cut, origin, and recommended cooking methods.
- Buy from a reputable source: Purchase your short ribs from a reputable butcher shop or grocery store that you trust.
In Conclusion: It’s All About the Cut
So, how many ribs are in a rack of short ribs? The answer is: it depends! Understanding the different cuts of short ribs—English, flanken, and boneless—is crucial for knowing what you’re buying and how to cook them properly. While English and flanken cut ribs technically come from a rack containing 5-7 ribs (depending on the location on the animal), they are often sold individually or in modified forms. Boneless short ribs, on the other hand, are not ribs at all but a flavorful cut from the chuck. By considering these factors and following the tips outlined above, you can confidently choose the right short ribs for your next culinary adventure. Don’t be afraid to experiment and discover your own favorite way to prepare this incredibly delicious and versatile cut of beef.
What are the different types of short ribs, and how do they differ in the number of ribs per rack?
Short ribs come in several cuts, primarily English, Flanken, and boneless. The English cut, often considered the “classic” short rib, typically features a single rib bone per piece, which are cut from the chuck. In contrast, Flanken-style ribs are cut across the bone, resulting in thin strips with multiple small rib bones visible. Boneless short ribs are often cut from the chuck eye roll, which is the same area as the English cut but with the bone removed.
Therefore, a “rack” is not really applicable for short ribs, unlike other rib cuts like spare ribs. English short ribs are sold individually, Flanken ribs in strips containing multiple bones, and boneless short ribs sold by weight. The “rack” concept only becomes relevant when discussing how many individual short ribs you plan to cook, and this will differ widely depending on whether you are cooking English-cut, Flanken-cut, or boneless short ribs.
How many ribs should I expect in an “English-cut” serving of short ribs?
The “English-cut” short rib is typically sold individually rather than in a rack, so there isn’t a standard number of ribs associated with a serving. Typically, one English-cut short rib weighs between 6 and 8 ounces. Because they are sold individually, determining the number of ribs per serving depends on the size of the ribs and the appetites of those you are serving.
For a generous portion, consider 1 to 2 English-cut short ribs per person. This allows for a satisfying main course, especially when paired with sides. Adjust the quantity based on the size of the short ribs and whether other substantial dishes are part of the meal.
If a recipe calls for a “rack” of short ribs, what type of cut is it likely referring to?
When a recipe calls for a “rack” of short ribs, it is typically a misnomer because short ribs aren’t traditionally sold or cut in “racks” like spareribs or baby back ribs. It most likely implies the recipe refers to a quantity of individual English-cut ribs or a cut of meat that is prepared as a rack, which are sold by butcher shops. It can also describe Flanken ribs, depending on how much is needed for the particular recipe.
To clarify the recipe, you can assume the author means a set amount of short ribs and not a contiguous section. So, consider the number of servings the recipe is for and select enough ribs to satisfy each person. Or, if the recipe is vague, consult with a butcher who can provide the best cut and appropriate amount of meat for your needs.
What is a “plate” of short ribs, and how does the rib count relate to it?
A “plate” of short ribs refers to the plate short ribs, a cut coming from the beef plate, located between the brisket and the flank. These are larger and meatier than chuck short ribs (English cut) and often contain 3-4 ribs in a single cut. The rib bones are more visible and run along the length of the cut, resembling a true rack, even though the cut is not technically called that.
Because the plate cut includes multiple ribs in one piece, the rib count directly correlates with the size of the plate. If you purchase a full plate section, you can expect to find around 3-4 ribs, but butchers often cut these into smaller portions for easier handling and cooking. Each portion will typically have between 1 and 2 ribs.
How does the number of ribs in a short rib cut affect the cooking time and method?
The number of ribs in a single short rib cut, along with its thickness and overall size, greatly influences the cooking time and method. Larger cuts with more ribs, like plate short ribs, require longer cooking times and are best suited for slow cooking methods like braising or smoking to ensure the meat becomes tender and flavorful. Individual English-cut ribs are also best suited for slow cooking, while Flanken ribs, being thin, will require much shorter cooking times and are often grilled or pan-fried.
Thinner cuts, such as Flanken ribs with multiple small bones, cook rapidly at higher temperatures. They require close attention to prevent them from becoming dry or tough. Thicker, meatier cuts need extended low-and-slow cooking to break down the connective tissue and develop a rich, savory flavor. Therefore, it’s crucial to adapt your cooking technique to the specific type of short rib cut you’re using.
Are boneless short ribs actually rib meat, or are they cut from a different part of the animal?
Boneless short ribs are not technically ribs, as the name implies the absence of bones, meaning the cut isn’t taken from the rib section. Instead, boneless short ribs typically come from the chuck, specifically the chuck eye roll, which is located near the shoulder. This area is well-marbled and flavorful, making it a suitable substitute for traditional short ribs.
Though not true ribs, boneless short ribs still provide a rich and beefy flavor. They are cut from a well-marbled area of the animal and lend themselves well to braising and other slow cooking methods. While they won’t offer the same bone-in presentation, they can still deliver a delicious and tender result.
What is the best way to determine the right amount of short ribs to purchase for a specific number of people?
Determining the right amount of short ribs to buy depends on the type of cut, the appetite of your guests, and whether the short ribs are the sole focus of the meal. For English-cut ribs, plan on one or two per person, depending on their size and your guests’ appetites. If you’re serving Flanken ribs, estimate about 1/2 to 3/4 pound per person since they’re thinner and contain more bone relative to meat. For boneless short ribs, calculate around 1/2 pound per person.
Consider your side dishes. If you are serving substantial sides, you may need less short ribs per person. Always err on the side of caution and purchase slightly more than you think you’ll need, as leftovers can be used in many dishes. If you are unsure, consult your butcher for advice tailored to the specific cut you are considering.