UncommonPlate
Plate short ribs
Also dino ribs, English short ribs, flanken when cross-cut
Three-bone plate ribs with a real meat cap. Not back ribs. This is the one you smoke until a probe slides.
- Per animal
- 2 plates · typically two 3-bone racks, plus chuck short ribs from up front
- Per half-cow
- 1 plate rack
- How to cook it
- 265°F, salt and pepper, unwrapped until 205°F probe-tender. Rest 45 minutes.
- Rarity
- True plate ribs are a butcher ask. Grocery ‘short ribs’ are often chuck.
- What to buy
- English-cut plate ribs, meat on top of the bone, 3-bone rack. Chuck short ribs are a different, smaller cook. Flanken is kalbi.
- Money
- True plate ribs are a butcher ask and priced like a date. Chuck short ribs are the Tuesday version.
- Trim
- Silver on the back off. Fat cap can stay.
- Leftovers
- Ragu, fried rice, beans.
Plate is ~6–8% of the carcass; ribs are the prize of it.
How many
Buy 4.5 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Serve on the bone, or slice between after a rest.
5 cooks in the library for plate short ribs.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
