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Beef Plate Short Ribs (Dino Ribs)
These ribs come from the short plate and are called:
- Plate Short Ribs
- Short Ribs
- Dino Ribs
- Brontosaurus ribs
These are specifically ribs 6, 7, and 8 and are cut just below the rib-eye as 3 bone slabs.
When these ribs are trimmed they’ll often have the “lifter” or latissimus dorsi muscle removed from the serratus ventralis muscle.
This serratus ventralis muscle is the muscle these ribs are comprised of and why they’re so desirable.
They’re heavily marbled, the meat is very tender.
Since this muscle only spans these ribs in a significant way and you only get 2 per cow, they are very expensive.
They’re also one of the easiest cuts of meat you can smoke.
Chuck Short Ribs or “Dino” Beef Ribs
Chuck short ribs run from rib 1 to 5 and are cut just above the brisket.
The reason these bones are left in the chuck is because the bones are short and do not work well for steaks.
Meaning, the name chuck “short” ribs, are just that, short rib bones.
Chuck short ribs are typically sold as 4 bone slabs.
At a grocery store you’re more apt to see them sliced up into singular bones, called an “English Cut.”
Chuck ribs have great marbling that’s often associated with rib steaks (like ribeye) as well as the forward beefy flavors associated with chuck roast.
They’re commonly braised rather than smoked – they’re often labeled “braising beef ribs.”
Flanken Cut Beef Ribs
Flanken-cut means that the ribs were sliced across the bones.
You’re more likely to see beef chuck ribs (ribs 1-5) used – in which case they feature 4, one inch rib bones.
Most people associate “beef ribs” with low and slow smoking temperatures (225 – 275F).
Flanken-style ribs are meant to be cooked the opposite – hot and fast for quite literally 2-3 minutes per side.
Flanken-cut ribs are popular in Korean barbecue where they’re called “Kalbi” which translates to ribs in Korean.
On the West Coast of the USA, you may also see these ribs called “LA style” as they were popularized by Korean immigrants in Los Angeles.
Beef Back Ribs
Beef back ribs come from the rib primal after the rib roast is removed from the cow.
Back ribs are different from short ribs in that the meat is found between the bones as apposed to on top of the bones.
They don’t really offer much in terms of meat but they’re usually quite cheap – especially for ribeye meat.
They make for a great appetizer – often they’re called “finger ribs” – as they resemble long fingers and they’re great finger food.
6 comments
Smith
Best dissertation on beef ribs I’ve viewed. BTW Dino ribs best if choose Prime cut; Brontos Choice is best b/c Prime is way too fatty.
Dylan Clay
Appreciate the compliment Smith!
Also strong agree with your comment – Typically when I buy bronts I get them flanken cut for that reason alone.
Dave
Good treatise.
One small point: you call the cut from ribs 1-5 “dino” ribs AND you also call ribs 6-8 “dino” ribs. Most other sources reserve that term for only ribs 6 -8. I think this just is a typo but it is definitely confusing.
Thanks for the clearly written, well explained site! People like you make the web useful.
Dylan Clay
Hey Dave!
I whole-heartedly agree with your statement/sentiment here – in almost every case when I hear “Dino” ribs, it’s 6-8 (plate ribs) – some butchers will even refer to these as “Brontosaurus” ribs, which is why I also listed that name; The reason for “Bronts” vs “dino” is to help with that distinction – plate ribs have bigger bones than chuck ribs.
It’s also not a typo on my end.
These days several butchers, retailers, and online personalities will confidently call chuck short ribs “dino ribs” as well – without realizing that it’s commonplace that this nomenclature is usually reserved for short plate ribs.
With that said: Both are sold as whole slabs; Both can be sold bone-in (even though the bones are shaped differently); Both contain similar musculature only the plate contains more of serratus ventralis muscle; Both look like something out of the Flintstones.
I’m not one to define colloquialisms. I try to keep this site updated with what I’ve seen over the years, even if that goes against what I believe and what obviously you know to be true.
Edit:
Just as an example: https://www.youtube.com/watch?v=iX04d5vCDvE
Those are clearly chuck short ribs but…marketing wins out. It’s the same reason loin back ribs are called baby back ribs and why frenched, bone-in ribeye steaks are called Tomahawks.
Andrew
Great explanation and breakdown.
Dylan Clay
Happy to help Andrew!