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Healthnotes Index:

Beef Ribs

Also indexed as:Back Ribs, Short Ribs
Beef Ribs: Main Image

Buying Tips

Look for beef ribs with a clear red color. Beef is normally a purplish-red color, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed beef ribs also show this purplish color. Packaged beef ribs should be cold and the package should show no punctures or tears; vacuum-packed beef should have its seal intact. The beef should be firm to the touch. Check the “sell-by” date and buy on or before that date.

Varieties

Beef short ribs, cut from the flank, are tough and fatty but meaty.

Beef back ribs come from the prime rib and usually consist of seven ribs with the meat attached. They are more tender but less meaty than short ribs.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.


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