Short rib
Thick, meaty ribs cut from the lower end of the rib cage. Tough when rushed, rich and falling apart after a long cook.
- Also called
- Short rib, chuck short rib
- Section
- Chuck
- Fat
- High, layered between the meat
- Best cooked
- Low and slow: braise, smoke or sous vide
- Best doneness
- Cooked until it pulls from the bone
Tap a section to explore its cuts.
Chuck
The shoulder. Hard working muscle and rich flavour, where the short ribs begin.
- Short ribAlso called Short rib, chuck short ribYou are here
Rib
The richest marbling on the animal, and the home of the scotch fillet.
Striploin
Along the back. Firm, beefy steaks with a fat cap down one edge.
Tenderloin
Tucked under the loin, doing almost no work. The most tender cut there is.
Rump
The hip. Big beef flavour for the price, and a favourite on the grill.
Plate
Below the ribs. Loose grained, intensely flavoured and quick to cook.
Flank
The belly behind the plate. Lean, long grained steaks made for a marinade and a hot grill.
Round
The hind leg. Lean, hard working muscles such as topside and silverside, used for roasts and corned beef.
Shank
The hind leg from below the round to the knee. Very lean and tough, so it is slow cooked or minced rather than served as a steak.
What is short rib?
Short ribs are lengths of rib bone with a thick layer of meat sitting on top. They are cut across the lower part of the rib cage, where the ribs run forward into the chuck and down towards the plate. The meat is layered with fat and connective tissue, which is exactly why it rewards patience.
What part of a cow is short rib?
Short rib comes from the lower end of the rib cage, where the ribs run forward into the chuck (shoulder) and down into the plate below.
Location and anatomy
It is cut from the lower portion of the ribs, below the rib eye and back ribs, where a thick layer of meat and fat sits on top of each bone.
The chuck short rib is from ribs one to five near the shoulder, meaty and rich. The rib and plate short rib are from further back, with longer bones and a thick meat cap.
How to cook it
Low heat and a long time. Braising, smoking and sous vide all work on the same idea: hold the meat gently hot for hours until the connective tissue melts into gelatin. A sous vide short rib can cook for a day or two before it is finished on the grill.
Once cooked, short rib can be served on the bone as a main, or pulled and shredded into a ragu, tacos or a tostada.
Where to order short rib
Sydney has plenty of places to order a good steak, and our pick of the best steak restaurants in Sydney is a good place to start.
Our venues serving short rib are Elements Bar and Grill in Walsh Bay and Pyrmont (sous vide beef short rib), Elements Brasserie in Belmore (short rib and guacamole tostada), Elements Smokehouse in Darlinghurst (short rib ragu tacos) and Schniti in Haberfield (sausage and beef ragu bianco, made with short rib).
Cuts to compare with short rib
Frequently asked
Which part of the cow does short rib come from?
The lower end of the rib cage, where the ribs run into the chuck and the plate.
Why is short rib cooked for so long?
It is full of fat and connective tissue, which only turns tender after hours of low heat.
Is short rib the same as beef back ribs?
No. Short ribs carry thick meat on top of the bone. Back ribs come from higher up and carry the meat between the bones.
Is wagyu short rib too rich?
Short rib is already fatty, so wagyu short rib is extremely rich and suits a smaller serve or a ragu. Angus short rib is meatier on the bone and the classic choice for a braise or the smoker.
