In the kitchen, short ribs are a top pick. They offer a wide range of flavor profiles and are extremely adaptable in the kitchen. They’re also difficult to botch if you’re familiar with the proper preparation methods.
Not everyone shares our enthusiasm for short ribs in the workplace. Certain diners have a strong aversion to this cut of meat. Sometimes grocery stores will have no short ribs on hand.
Where can I find a good alternative to short ribs? The chuck roast is the most close alternative you can get. There are, however, many other excellent options to consider. When looking for a suitable replacement, you have more than one choice.
As such, we’ve compiled this guide to the best alternatives to short ribs. We’ve researched many possibilities in search of the most suitable replacements.
In an effort to provide you more leeway in making the best decision possible, we sought out alternatives that would be similar in taste, texture, or cooking method. We’ll tell you what other meats work well in place of short ribs and more if you stick with us!
A Brief Description Of Short Ribs
If you are unfamiliar with short ribs, let’s take a moment to review the specifics. Understanding short ribs can assist you in selecting an appropriate alternative! Short ribs are sliced from the rib section of an animal. However, they are referred to as short ribs because they are not entire ribs like baby back ribs.
Instead, short ribs are comprised of a portion of flesh from the long ribs; typically, a portion of meat from each long rib is used to create a set of small ribs. Short ribs can be sliced from various portions of a beef side. They may originate from the chuck, the shoulder, or the meat plate.
Short ribs typically contain a substantial amount of fat and connective tissue attached to them, therefore they may require longer cooking times to break down these components. These layers produce robust taste and tender meat, so it’s well worth it! You can purchase bone-in or boneless short ribs, but occasionally one or the other may be more difficult to locate.
How To Choose A Substitute For Short Ribs
There are several ways to find an appropriate alternative when seeking for one. Before you choose your replacement, consider the following advice and details to assist you make an informed decision.
The taste is the first thing you should take into account. How similar do you want the flavor of your short rib replacement to be? Choose an item that will provide roughly the same flavor if you want the flavor to be somewhat similar.
As a result, you should probably choose another type of beef that comes from a similar part of the animal. Where the meat originates from can have an impact on flavor, in addition to how you prepare the meat.
Just be aware that some of the substitutes you find can be from different sources and won’t have the same robust flavor as traditional beef short ribs.
After that, compare your textures. Short ribs are a very specific meat, and while there are alternatives to try, you will find that duplicating the texture is more difficult. On that topic, if you adequately prepare your alternatives, you should be able to come very close.
If texture is important to you, you’ll want to pay particular attention to this detail. Some of these options will be more tender or have less fat on them, and these differences will have an effect on the flavor and texture.
You may also be influenced by the cooking method while deciding between alternatives. For instance, do you intend to braise or smoke the short ribs? You’ll need a sort of meat that can be cooked similarly to achieve a similar result.
Perhaps you intend to cook the short ribs for several hours. Choose an alternative that can be roasted for several hours and yield similar effects from the cooking process in this instance.
With a substitute, you will find that they may not be identical, but you can get reasonably near – isn’t that what we’re after when we search for a suitable replacement?
The Best Substitutes For Short Ribs
Now that you know the ropes, it’s time to check out some of our favorite alternatives. We’ve combed the internet for the best alternatives to beef short ribs so you may have a satisfying meal. If you look around, you should be able to locate a replacement that suits your tastes. Here are some of the greatest alternatives to short ribs that we’ve found.
1. McCormick Slow Cooker Hearty Beef Stew Seasoning Mix
Chuck roast is the first substitution we’re able to offer. This is arguably one of the most popular substitutes because it has a somewhat comparable flavor and can be prepared in many of the same ways!
Chuck roasts are sliced from the beef shoulder; occasionally, short ribs are also taken from the shoulder, thus they are essentially the same cut of meat. The primary distinction is that chuck roast almost never contains bones, but short ribs may have bones.
Chuck roast is typically less expensive per pound, so you may choose to use it as a budget-friendly substitute.
Chuck roast can be slow-cooked similarly to short ribs, which is a distinct advantage. It can also have a substantial amount of fat, making it soft, juicy, and bursting with flavor!
Chuck roast can also be prepared in a variety of various ways. You can roast, braise, smoke, or prepare it in a similar fashion. If you decide to give this alternative a shot, we’re confident you won’t be disappointed.
Invest on chuck roast if you’re looking for a beef-flavored cut of meat that’s inexpensive, tender, and really simple to prepare. In comparison to short ribs and other possibilities, this selection is flawless.
2. Omaha Steaks Comfort Food At Home
Short ribs and beef plate ribs are very similar. When compared to short ribs, they come from immediately beneath the ribs and seem remarkably similar!
Short ribs are well-known for having a lot of fat on them, but beef plate ribs have even more fat than short ribs.
Because of the additional fat content, beef plate ribs are even more moist and tender than short ribs. Of course, the fat may require a bit longer cooking time to work through and thoroughly cook your beef plate ribs.
The good news is that because this is a high-fat meat, you won’t have to worry as much about sauces, marinades, and other procedures and prep activities that you could employ to keep meat from drying out!
The fat will keep it wet, juicy, and tender naturally. Of course, if you don’t know how to cook it, any meat might become dry and flavorless.
A fat cap covers beef plate ribs. Because it does not render properly, many people remove it before cooking. You have the option of removing it or leaving it in place. If you want to leave it, you will almost certainly remove it before serving.
In compared to short ribs, beef plate ribs can be cooked in all of the same ways, with fairly similar outcomes. In fact, if you don’t know the distinctions, you could not even notice they aren’t the same thing!
The key distinction between the two is that beef plate ribs have a larger fat level. Aside than that, they are practically identical!
3. New York Prime Meat USDA Prime 21 Day Aged Beef Boneless Rib Eye Roast
The following dish is another type of ribs. If you’re looking for ribs with a beef flavor, you should pick beef back ribs as a stand-in. If you see the terms beef back ribs or spare ribs, they both refer to the same item.
Beef spare ribs are cut straight from the animal’s back, and frequently the rib bone is still embedded in the meat. There are two main distinctions between beef back ribs and short ribs.
First of all, compared to short ribs, beef back ribs have a little less flesh on them. When cooked properly, the flesh is still tasty and tender, but there isn’t as much of it.
The other distinction between the two that you might notice is that beef back ribs, like beef plate ribs, frequently have more fat on them.
You won’t remove the fat from beef back ribs because it is actually mixed throughout the entire set rather than acting as a cap over the meat.
All the same methods as for short ribs can be used to prepare beef back ribs. In the end, the cooking times and general procedures will be quite comparable. Both are flavorful, juicy, and soft.
4. Ribs – Huntspoint Beef Short Ribs
Another common replacement is flanken ribs. Did you know there were so many distinct kinds of ribs to be found?
Flanken ribs are derived from the same location on the animal as short ribs. Regardless of where the short ribs are sourced from, the meat of flanken ribs comes from directly around them.
This is a one-of-a-kind cut of meat. Flanken ribs are distinctive in terms of texture and meat preparation.
Because it goes through the bones of the cattle, it is very thinly sliced. The thickness will be approximately half an inch.
When cut, this flesh generally has traces of the rib bones; however, your cut will most likely have no or very few bones.
Try flanken ribs for a boneless alternative with a similar flavor and cooking manner. This type of beef is popular for Korean BBQ and other similar dishes.
The cut of the meat, but also the fact that flanken ribs have very little fat, will be apparent distinctions. Because they are a lean meat, they are a healthier alternative to short ribs.
At the same time, flanken ribs retain their tenderness, meatiness, and flavor. Because the meat is naturally tender and soft, they may be cooked rapidly. It’s quite adaptable, but you probably won’t cook it low and slow like some rib ways.
5. Lamb Shank
Perhaps you are seeking for a non-red meat option to short ribs. Why not try leg of lamb? You might also achieve a comparable result with leg of lamb.
When trying to avoid red meat or reduce red meat consumption, lamb is an excellent substitute. It is also a healthier choice, if that is a factor in your selection.
Probably the closest in terms of flavor, tenderness, and even cooking method are lamb shanks and legs. However, this is lamb instead of beef, so your overall flavor is going to be different.
Lamb hocks are derived from the lower section of a lamb’s leg, while leg of lamb is similarly derived from the leg. This portion of the leg will be both chewy and meaty, with some connective tissue, muscle, and fat removed.
The flavor is robust and delicious, and the texture is comparable to that of short ribs, with a chewy consistency.
You may prepare lamb shank and leg in the same manner that you would cook short ribs, and slow cooking is usually recommended!
The disadvantage of substituting lamb is that it is more expensive. Depending on the availability of the item in your area, it may also be difficult to obtain. You may also need to alter the seasoning. Remember that the flavors will not be identical, but the cooking and texture will be comparable.
6. Beef Shank
If lamb shank is a good substitute, then beef shank is, too! The beef shank comes from the midsection of the leg. You can discover it with the bone occasionally, and without the bone sometimes.
As a stand-in, beef shank will necessitate careful preparation. To get a nice result, cook it on a low heat for a long time, and use any and all rules and advice you can find for cooking.
Be careful with your cooking methods if you decide to use beef shank. For the best results, gradually simmer them. Fast cooking can leave them dry and chewy.
The good news is that many of the most common approaches to cooking short ribs also call for slow cooking, so your meal plans shouldn’t have to be drastically altered. Beef shank, when prepared properly, has a rich and robust flavor. This is why it may serve as a suitable replacement.
7. Duke’s Traditional Sea Salt & Pepper Beef Brisket Strips
Finally, brisket is our last choice as an alternative to short ribs. It’s best to use beef brisket, but pork will do if you really need an alternative. Beef brisket, like other slow-cooked cuts of meat, requires some advance planning and preparation. As opposed to short ribs, though, you may get a lot of meat from these.
The second slice, if you can get it, is a little bit thicker and has more fat. Both cuts are suitable for a stand-in, but the second one, with its slightly larger amount of fat, is preferable.
There are numerous uses for beef brisket due to its adaptability. The texture will be somewhat different, but the taste and preparation methods will remain the same. Each has a similar flavor and texture, so both can be used in the same recipes.