In recent years, both pork and beef short ribs have become increasingly popular. From high-end restaurant menus to local butcher shops, there are plenty of people looking to indulge in these delicious cuts. But if you plan to prepare your own short rib dinner, it's important to understand the various cuts that are available and what makes each one unique. Learn more about long bone short ribs vs. English cut short ribs to ensure that you pick the one that's best for your menu.
Beef vs Pork Short Ribs
With beef ribs, the size is substantially larger, so you won't need as many in order to satisfy guests.
Pork ribs often are a bit easier to prepare since they feature less connective tissue, although this isn't a problem with high-quality beef like A5 Japanese Wagyu beef.
Beef ribs tend to feature more marbling, which helps to deliver a particularly tender texture and delicious taste. That's especially true when you choose authentic Wagyu short ribs that are highly sought after for their buttery-soft texture and luxurious flavor.
Types of Short Rib Cuts
The way short ribs are cut can have a direct impact on flavor and preparation. There are two main types of cuts for short ribs: English cut short ribs and long bone short ribs. Take a closer look at each of these options to find out which one is best suited for the meal you have in mind.
English cut short ribs
The English-style cut is the most common cut you'll find for short ribs. This method involves cutting between the ribs to separate them. The ribs are left in racks, with four ribs being a relatively common size. However, you may want to include more or fewer ribs per rack depending on the size and what else in is on your menu.
Cooking times may be slightly longer with this type of cut since it leaves a thick piece of meat on the bone. The meat is often removed from the bone before cooking, creating a block-like piece of meat that's easy to cut into.
Long bone short ribs
Long bone short ribs are cut similarly to English-style short ribs. However, instead of being left in racks, they are sliced in between every rib. Each rib is then prepared and served individually. As the name implies, long bone short ribs extend longer than most short ribs.
Long bone short ribs are typically cooked and served on the bone. Some of the cooking methods that work well for this cut include sous vide, grilling and roasting.