Beef, Back Ribs

Beef Back Ribs are cut from the loin primal section of the cow, along the back of the ribcage.

Back ribs are a good beginner cut because they are mostly ready to use out of the package and don't require any butchery. The meat between the bones is very flavorful and tender, but without the strong "beefy" flavor of the marrow bones. When cooked, the meat shrinks, so back ribs are not as beefy as short ribs.

Back ribs can be cooked using grilling, braising, pressure cooking, broiling, smoking, or sous vide