Not surprisingly, ribs are of the most popular cuts of beef available. And for good reason, it’s delicious. One common question that often arises in the realm of beef enthusiasts is, “How many ribs does a cow have?”

How Many Ribs Does a Cow Have?

On each side of a cow’s spine, there are 13 pairs of ribs, making for a total of 26 rib bones. A typical steer has a rib cage that is up to four feet long from the shoulder to the 13th rib, so it is a lot of area. Those ribs are divided during butchering into different cuts of beef. First, the butcher will separate the front quarter and the hind quarter. Then, he will make a cut between the 12th and 13th rib. There are three different ways your local butcher shop will cut the cow ribs. Plate short ribs, chuck short ribs, and back ribs. Beef rib cuts are one of the most expensive cuts of beef since they come from the most prized portions of the animal.

Ribs one through eight are the ribs we eat and love. Ribs 9 through 12 aren’t used for “ribs” because they are mostly fat with little meat for consumption. Usually, this gets used for ground beef. 

Different Rib Cuts

Let’s take a look at the three main types of beef ribs. Whether buying a cow from a local rancher or getting ribs from the grocery store or local markets, knowing the different cuts of meat will help you know what to use when cooking. 

Plate Short Ribs

Beef plate short ribs come from the bottom half of the short ribs near the belly, beneath the rib primal cut . They come from the cow’s short plate primal cut, hence, the name short plate ribs. Plate short ribs are well-marbled, containing a good amount of intramuscular fat that contributes to their rich flavor and tenderness, sure to be a rib-lover’s favorite. Short ribs are cut in a variety of sizes but four inches long and two inches wide is a very common size (aka English cut) in the United States. Another name you may hear for these is “dinosaur ribs.”

Plate short ribs are well-suited for slow-cooking methods such as braising, roasting, or slow smoking. These methods help break down the connective tissue, resulting in tender and flavorful meat. Plate short ribs are often used in a variety of dishes, including classic braised short ribs, barbecue ribs, or slow-cooked stews. When preparing plate short ribs, it’s common to sear them first to enhance flavor and then braise them in a flavorful liquid (such as wine or broth) until they become tender and fall off the bone. This results in a dish that is rich, savory, and deeply satisfying. Whether you’re a fan of comfort food classics or enjoy exploring international cuisines, plate short ribs offer a versatile and delicious option for a hearty and flavorful meal. 

If you are looking to smoke plate short ribs, it will require a bit of practice and patience. The fat and collagen runs evenly throughout the meat, producing that juicy, slightly gelatinous texture. It’s a bit of a challenge to find the right point of tenderness. They also require a bit of room on the smoker, sometimes taking up all the room. 

Chuck Short Ribs

Chuck short ribs are cut from the chuck primal, which is in the cow’s shoulder. This region is a heavily used muscle, contributing to the meat’s flavor and texture.  The first five ribs of the cow are cut from the chuck section. Chuck cut short ribs typically have a good amount of marbling.

Chuck short ribs are well-suited for slow-cooking methods such as braising, roasting, or slow smoking. Slow cooking allows the tough connective tissues to break down, resulting in tender and flavorful meat. Traditionally, beef short ribs are seared first to develop a flavorful crust and then braised in a liquid, such as broth or wine, where they are cooked low and slow until the meat becomes fork-tender. These slow-cooking methods allow the collagen in the meat to break down, resulting in a rich and satisfying dish of the most tender cuts. 

​

Back Ribs

These ribs come from the upper part of the ribcage, adjacent to the backbone, beneath the ribeyes and inside the prime ribs, you may know this section as the prime rib roast. The prime rib section typically comprises ribs 6 through 12. These ribs are often associated with premium cuts such as Ribeye Steaks. While maybe not as common as other cuts of beef, beef back ribs are valued for their meatiness and flavor. Beef back ribs are well-marbled, with intramuscular fat that contributes to their flavor and tenderness. Similar to pork ribs, beef back ribs are shorter and curved compared to other types of ribs. These are usually six to eight inches long They contain a good amount of meat around the bones. Beef back ribs are commonly featured in barbecue and grilling recipes.

Beef back ribs can be prepared using various cooking methods, including slow-cooking, smoking, roasting, or grilling. When preparing beef back ribs, it’s common to season them with a dry rub or marinade, allowing the flavors to penetrate the meat. Slow cooking methods are often used to achieve optimal tenderness and to allow the flavor to develop, however grilling is also commonly used as it imparts a smoky flavor to the ribs. If using beef back ribs in place of short ribs, you may need to add fat.

Pork Ribs vs Beef Ribs

• Pork ribs are usually more affordable retail cuts than a rack of beef ribs. Pork ribs are also usually offered in large quantities at the grocery store, unlike beef ribs.
• Beef ribs have a higher fat content and plenty of marbling to give them extra beefy flavor. Therefore, pork ribs are typically leaner. 
• Beef ribs are much larger and thicker than short ribs, meaning that they have more meat. Pigs are a smaller animal resulting in smaller ribs. 

How many ribs do I need?

With all ribs varying in difference of the number of bones and how much meat is on each bone, it can be difficult to know how many ribs to pull out of the freezer to make. Generally though, it is a good idea to have 4 ribs per person. Unless your family really loves ribs, in which case, the best choice would be to bump that number up to 6!

Tips for Cooking Ribs

• If you don’t have the time to marinate your ribs, simply baste them with barbecue sauce after cooking them for extra flavor. 
• Remove the membrane before cooking beef ribs to ensure they have the best flavor and texture possible.
• Wrapping the ribs tightly in foil will help to make them tender and cook much faster.
• Do not pre-bake or parboil ribs first. It ruins the flavor.

Save How Many Ribs Does a Cow Have for Later

At 1898 Ranch, we offer our customers the finest 100% grass fed beef available. Our cattle receive no antibiotics, growth hormones, or grain. Their entire diet consisted of grass and forage, lending them that amazing flavor and healthy, lean meat. Check out our high quality beef today!