I have ordered beef plate ribs from multiple different butchers here in Cincinnati. And I guess I’m ordering the wrong thing. It’s mainly just fat. What should I tell the butcher so get a nice meaty rib. Thanks
Chile has you covered . Use that info .What should I tell the butcher
Bet ya $50. he was getting Shiners aka Back Ribs.Impeccable advice!
But I'm really curious now what you were asking for and what you got before that's so fatty?
I asked for beef plate ribs but they must have gave me ribs 5-8 or something. The ones I got today where the first 4 the pic of what I ended up with is on the bottom of this thread. Can’t wait to fire up the Lang tomorrowImpeccable advice!
But I'm really curious now what you were asking for and what you got before that's so fatty?
Tell them you want whole racks of beef short ribs.
That you want the whole racks that he cuts into smaller sections for Korean Kalbi style short ribs.
Or more specifically, Flanken, English or Boneless short ribs.
A professional butcher that really knows his trade will know exactly what you want if you tell him to order by NAMPS /IMPS order numbers.
Beef Plate, Short Ribs, 123 or 123A
Or
Beef Chuck, Short Ribs, 130