Cut guide · Plate section
Short rib
Meaty rib sections from the plate or chuck, rich in fat and connective tissue.
Tenderness2/5
Flavor5/5
Fat5/5
Best methodBraise, smoke or thin-slice
DonenessCooked low and slow
Price tier$$
Listed at14 places
Tough if cooked fast in thick pieces. Braise or smoke for 3 to 8 hours, or slice 3 mm (⅛ in) thin for Korean or Japanese grilling.
Around the world
What short rib is called
| Country | Name |
|---|---|
| United States | Short rib / plate rib |
| United Kingdom | Short rib / Jacob's ladder |
| Ireland | Short rib |
| Spain | Costilla |
| Germany | Short Rib (Querrippe) |
| Netherlands | Short rib |
| Denmark | Short ribs |
| Australia | Short rib |
| Indonesia | Iga |
| Singapore | Short rib |
| Japan | Karubi (カルビ) |
Where to find it
Short rib near you
Related cuts
Cook it right