Best to buy
Look for beef ribs that are firm to the touch and have a clear red color. Make sure to buy it
on or before the “sell by” date on the package.
Beef short ribs, cut from the flank, are tough and fatty but meaty. Beef back ribs come from
the prime rib and are more tender but less meaty than short ribs.
Store it safely
Refrigerate beef ribs in their original packaging for up to four days or freeze in heavy-duty
aluminum foil for up to 12 months.
Quick & easy: Barbecue by the grill method
Rub ribs with a spicy “dry rub,” place in a sealable plastic bag, and refrigerate
overnight. Grill ribs for up to 3 hours on a low-heat barbecue (250°F and 130°C)
with the lid closed until they are fork-tender. During the last 15 minutes of cooking, remove
the lid and baste with barbecue sauce, turning several times.
Rub ribs with a spicy “dry rub,” place in a sealable plastic bag, and
refrigerate overnight. Prepare a low-heat barbecue (250°F and 130°C), place beef
ribs on greased rack, and close the lid. Grill ribs until they are fork-tender, 2 1/2 to 3
hours. During the last 15 minutes of cooking, remove the lid and baste with barbecue sauce,
turning several times.
Barbecue by the grill method
Heat oven to 350°F (180°C), place beef ribs in a shallow baking pan, and bake
beef ribs until they are tender, about 30 minutes. Remove from oven, drain, and place on a
heated barbecue directly over the heat source. Cook 15 minutes, basting with barbecue sauce
and turning frequently.
Barbecue by the braise/broil method
Place beef ribs in heavy pot on the stove, cover with water (add spices if desired), and simmer until tender, about 2
hours. Drain and place ribs on a broiler pan. Broil for 10 to 15 minutes, basting with
barbecue sauce and turning often.
To braise, heat a skillet and brown ribs on both sides over medium-high heat. Add cooking
liquid and onions or spices if desired. Cook
over low heat until the meat is fork-tender, about 2 hours. Save the stock to use for soup or
Buying and storing tips
Look for beef ribs with a clear red color. Beef is normally a purplish-red color, but when
exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the
exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed
beef ribs also show this purplish color.
Packaged beef ribs should be cold and the package should show no punctures or tears;
vacuum-packed beef should have its seal intact. The beef should be firm to the touch. Check
the “sell-by” date and buy on or before that date.
Leave beef ribs in their original packaging and place them in the coldest part of the
refrigerator, where they will keep three to four days. To freeze, wrap in heavy-duty aluminum
foil, freezer paper, or freezer bags. Beef ribs will keep 6 to 12 months in the freezer.
Defrost in the refrigerator, allowing 12 to 24 hours depending on number of ribs. Cook as soon
as possible after defrosting.
Beef short ribs, cut from the flank, are tough and fatty but meaty.
Beef back ribs come from the prime rib and usually consist of seven ribs with the meat
attached. They are more tender but less meaty than short ribs.
Beef ribs, whole (fat trimmed to 1/4 inches
[0.6cm]) broiled, 3 oz. (85g)
Total Fat: 23g
*Excellent source of: Selenium (18.19mcg), Vitamin B12 (2.44mcg), and Zinc (4.44mg)
*Good source of: Iron (1.84mg), Phosphorus (150.45mg), Niacin (2.76mg), and Vitamin B6 (0.23mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.