NOTE: Since publishing this I have come to learn that what I cooked was not “Plate” short ribs. I asked the butcher for Plate Short Ribs. I was very specific. He assured me the Beef Chuck Short Ribs and Plate Short Ribs were one and the same cut of meat. They are not. This illustrates why having a butcher who knows his or her stuff is so important.
A couple of weeks ago my wife and I were watching “The Best Thing I Ever Ate” on the Food Channel. The episode was about the various personalities favorite BBQ restaurants. Iron Chef Michael Symon showed us the most amazing beef ribs at Daisy May’s BBQ USA in New York City. The ribs were the biggest , meatiest beef ribs I have ever seen. The whole episode was fantastic, but I knew after seeing those beef ribs that I needed to crank up the pit and give them a try.
I have purchased a lot of beef ribs over the years and none have ever had this much meat on them. They looked like a chuck roast on a rib. The problem with the episode was they didn’t tell us what the cut of meat was. After a couple of Twitter queries I finally got the answer direct from Adam Perry Lang on Facebook — Plate Short Ribs.
There isn’t anything short about these ribs. They are giant. I found them in the local Raley’s grocery store as Beef Chuck Short Ribs.