Beef ribs come in two different forms: beef back ribs and beef short ribs. Back ribs are more prominent and longer with less meat, while short ribs are smaller and packed with meat. Both have connective tissue and marbling, which means tremendous flavour in the mouth. Both have their advantages, though short ribs provide more bang for your buck, volume-wise.
As butchers of distinction, Peter Bouchier only selects beef of superior quality. Hailing from ethical farms in NSW and Victoria, our ribs are from grass-fed cattle and of premium quality, meaty and flavoursome. Moreover, they are short ribs, providing plenty of opportunities to experiment with a wide range of recipes.
Looking for beef ribs? For peak taste and the most satisfying dining, you need the best beef ribs. Here are our tips for mouth-watering beef ribs every time:
- Choose beef ribs that have plenty of meat on the bone. Delicious, meaty ribs will not only be more satisfying but it will expand your options in terms of cooking — you could bbq or smoke or go slow and low and braise or grill.
- Look for red meat that looks bright and fresh with plenty of good marbling to ensure juicy and tender ribs.
- If you're looking for a healthier option, grass-fed beef is a leaner choice that is lower in fat and calories.
- Be selective. There are plenty of poor-quality ribs on the market producing unsatisfying results.
- Choose to support local suppliers when you can. You know it's the very best quality, and you'll be supporting Australian farmers.
