Beef Ribs

Beef ribs are supplied as whole racks or cut into individual short ribs, taken from the same primal as our ribeye but prepared for long, slow cooking rather than the grill. Heavy bone, thick connective tissue and generous fat cover are what make the cut unsuitable for fast cooking and ideal for barbecue, smoking and braising — we cut it English or flanken style, or leave it whole, to your specification.

What it is

The rib section sits in the same primal neighbourhood as our Beef Brisket and our steak-cuts ribeye, but ribs are left with their bone, connective tissue and fat intact rather than boned out for steak service. That structure is exactly what a long, slow cook needs to break down.

How it is prepared

Supplied as whole racks, cut into individual short ribs, English cut (across the bones) or flanken cut (parallel to the bones), trimmed to your specification.

Typical trade use

Barbecue and smoking, braised short rib dishes, sharing boards and slow-cooked menus are the main uses. Kitchens running a barbecue or slow-cook menu often also stock our Beef Shank for another long-cook option, and pair ribs with our Beef Ribeye where the same primal is used across both a grill and a smoker menu.

Ordering notes

Confirm whether you want whole racks or individual ribs, and English or flanken cut — this changes both the cooking method and the portion count per rack. Browse the full Beef Cuts range or the wider Beef category for the rest of the order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

What’s the difference between English and flanken cut?

English cut takes each rib across the bone as an individual piece; flanken cut slices parallel to the bones so each piece carries several small bone cross-sections. Tell us which you need.

Can beef ribs be supplied as whole racks?

Yes — whole racks, individual ribs, or a specific cut style are all available; tell us which suits your kitchen.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.