Beef ribs are tender and sweet in quality, and are delicious and expensive beef parts. They are often the main dish on the table on important festivals such as Christmas or Resurrection Festival. If you want to make delicious ribs, it is very important to choose the key points. The well-known chef Jean-Pierre shares the secrets of choosing and recommends not to choose the thinner one.

Tasting Table reports that when buying ribs in a store or meat shop, you usually get half of the beef rib. If the whole rib is called the "main rib", but the complete rib may weigh up to 25 pounds, so it is usually cut into suitable sizes for sale.

The report points out that the two ends of the main rib can be divided into the first cut and the second cut, or can be called the chuck end and the loin end. The beef shoulder is close to the beef's shoulders, which is the choice part, and it is also a snowflake meat containing a lot of intramuscular fat; the meat inside the waist and spine is close to the back, and the meat is thinner. Shangpiye said that the end with more fat is more flavorful.

The ribs of each beef will be numbered. The beef rib refers to the 6th to 12th ribs. The end of the beef shoulder usually refers to the 6th to 9th ribs. The end of the waist and spine is the 10th to 12th. Chanpier said that when buying beef ribs, you can tell the store that the 6th to 9th ribs are needed, because the fat contained can make the meat more flavorful and keep the meat tender after cooking.

Campier said that another advantage of beef shoulder end is that it is usually cheaper than the waist and spine end, allowing people to spend less money but buy delicious meat, which is great value for money. The reason is that the waist and spine end has less woven tissue, so it will be thinner and evenly sliced.

Of course, some people still like to eat leaner meat, both of which are delicious, but Champier said that if you want to eat thick and slow-grilled ribs, don't be afraid to eat fatter beef ribs.

Responsible editor: Gu Zihuan

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