Beef ribs

We have two delicious beef ribs at Uruguay Meats: back and short ribs. Because of its distinct qualities, each cut is ideal for various cuisines.

These ribs, which come from the tasty primal parts of the chuck or plate, are prized for their deep flavor and rich marbling. They are perfect for slow-cooking techniques like smoking or braising since they often have shorter bones with more flesh surrounding them. As a result, the flesh gets very soft and slides off the bone.

These originate from the cow’s posterior or rib primal region. Generally speaking, back ribs have longer, thinner bones and less marbling than short ribs. They work wonderfully when grilling or barbecuing since the meat gets a gorgeous sear while still being juicy.