Beef short ribs are one of the most popular cuts of beef as they are taken from a variety of places, including the plate, brisket or (obviously) rib.
Part of the reason that beef short ribs are so widely used across world cuisines is because they are one of the cheapest cuts of meat. As the name suggests, they are a shorter cut, so there is not as much meat per portion as other beef bone cuts.
But when your local supermarket has run out of beef short ribs, what other affordable meat can you use instead?
Our 4 Substitutes for Beef Short Rib
Beef short ribs have a near-perfect marble of fat and muscle. That is what makes them such a comfort food.
You get both tender and soft meat as the perfectly proportioned fat melts into the meat. This, plus the added flavour of the bone, really ties the cut together and makes for a cheap but delicious dinner.
Here are our top 4 substitutes for beef short rib:
1) Chuck Roast
The main similarity to note between beef chuck roast and beef short rib is the amount of marbling they both have.
Of course, every piece of beef is different, but beef chuck roast generally has a great proportion of meat to fat, making for a very tenderized meal. Especially when cooked for a long time as is intended for a chuck roast, giving the fat enough time to properly melt and be absorbed.
You will find that beef chuck roast tends to be more expensive than short rib as it is a bigger cut of meat, so only buy it if you are going to use it all up. Otherwise, it can be quite a costly waste.
Cook It Low and Slow
As it is a roast, chuck roast will become more flavorful the longer it is left to cook. You will want to ensure that the temperature remains low throughout cooking so that the meat doesn’t dry out.
2) Beef Back Ribs
If you’ve ever gone to a higher-end restaurant or even a local BBQ and have ordered beef ribs, then you have probably been served beef back ribs.
They are much like beef short ribs but are the longer ribs of a cow, taken from the back.
Although beef back ribs do not have as much meat to them as short ribs, they are considered the better cut of meat as their natural tenderness and aroma far outdo that of short ribs.
Always Check With the Butcher
Even if you don’t spot a label for beef back ribs at your local butcher, they probably still have it just under a different name. So always ask your butcher what they have before buying a random cut.
3) Beef Shank
Unlike the above cuts, beef shank is taken from the lower part of the cow – specifically its leg. Because of this, it is slightly different.
It takes longer for the meat to tenderize as there is less fat in cow legs. However, it will become very tender when left to cook for hours at a time. So long as you have the time to spare, cooking a beef shank should not take too much more effort than short ribs.
How to Season Beef Shank
During its long cooking process, beef shank does develop a sweetness that short ribs don’t. So when you are preparing your beef shank, use only a little added sweetness in your marinade.
4) Beef Plate Short Ribs
Though they are still short ribs, plate short ribs have a higher fat-to-meat ratio than typical short ribs. This makes them the less healthy alternative but one of the most delicious cuts of beef.
The extra fat of beef plate short ribs gets absorbed in the same way as any meat fat when cooked, but the meat becomes much more tender and juicer because there is more of it.
Don’t Add Fat
When preparing beef plate short ribs, do not overdo it with your own fat, such as butter or oil. The meat will just absorb it and create an unpleasant oily texture that will be harder to balance out again.
Other Substitutes for Beef Short Rib
Some people are simply not a fan of beef but still want deliciously tender meat. And rightly so! Luckily, there are a few other types of meat that can also work as a substitute for beef short rib:
- Lamb – Lamb does have its own unique taste that is often stronger than beef. It tends to have a gamier flavour and is naturally tender, so you will not need to cook most lab as long as beef to get the same effect.
- Pork – Compared to beef short ribs, pork will remain tougher and less tender, but it is much easier to palette for those who are sensitive to rich flavours.
Summary
Beef short ribs are popular for their marbling and perfect tenderness that require minimal effort on your part. However, there are plenty of other beef cuts with just as much fat to meat ratio, such as beef chuck roast.