The 7 Best Short Ribs Substitutes

Cooking short ribs is an excellent idea. They have a lot of flavors and are easy to deal with. As long as you know the best methods for preparing them, they’re quite easy to do right.

Short ribs are a favorite of ours, but not everyone agrees. This form of meat isn’t popular with everyone, however. Short ribs may not always be available at your local supermarket.

The finest replacement for short-ribs is a steak. A chuck roast is the most likely substitute. You may also take advantage of a number of excellent choices. When you’re looking for a solid alternative, you don’t have to limit yourself to just one choice.

We’ve compiled a list of the best alternatives for short ribs here. There are many possibilities, and we’ve sifted through them to identify the finest substitutes.

We searched for similar-tasting, similar-textured, and similar-cooking possibilities in order to provide you with a wide range of choices from which to pick. Keep reading to find out what you may serve in place of short ribs, and much more!

Short Ribs: A Quick Guide

If you don’t know what short ribs are, we’ll go through the basics first. Knowing what short ribs are can help you find a good alternative for them.

Animals’ ribs are chopped into short ribs. Short ribs, on the other hand, are not entire ribs like baby back ribs.

It’s not only the flesh from the long ribs that form short ribs; it’s a piece of the meat from each long rib that goes into making short ribs.

It’s possible to get short ribs from many parts of a cow. Chuck, shoulder, or plate of beef may be used to make them.

A lot of fat and connective tissues are usually linked to short ribs, thus longer cooking periods could be necessary to break them down. It’s definitely worth the effort since the richness and tenderness of the meat are a consequence of the many layers.

Short ribs may be purchased bone-in or boneless, however, the former may be more difficult to get.

The Best Alternatives To Short Ribs

Here are a few of our go-to alternatives that you may use now that you know the basics. If you’re looking for an alternative for beef short ribs, you’ve come to the right place!

You’ll discover a wide range of alternatives here, so no matter what your tastes are, you’re sure to find something that works for you.

Here are our top selections for the finest short rib replacements on the market.

Beef Chuck Roast

Beef Roast in its Natural state, with no added preservatives.

You may use beef chuck roast as the initial replacement. In terms of taste, this is arguably the most popular alternative choice out there, since you can prepare it in many of the same ways!

Short ribs and chuck roasts may both be derived from the shoulder of the cow, making it a fairly comparable cut of meat.

The main distinction between chuck roast and short ribs is that chuck roast almost never contains bone, while short ribs may include bone.

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If you’re on a tight budget, chuck roast may be a good option since it’s more economical per pound.

The great thing about chuck roast is that it can be cooked in the same manner as short ribs: slowly and low and slow. It may also have a lot of fat on it, which makes it more soft, juicy, and tasty!

There are several more methods to prepare chuck roast. There are a variety of ways to prepare it, including as roasting, braising, smoking, and so on. This is a great alternative, and we’re certain you’ll be happy with the results.

Chuck roast is a great option if you want beef taste but also want something economical, tender, and simple to make. When compared to alternative choices like short ribs, it’s a no-brainer.

Beef Plate Ribs

Short ribs and beef plate ribs have a lot in common. Short ribs and long ribs are extremely similar in appearance when seen side-by-side!

Short ribs are notorious for having a lot of fat on them, but beef plate ribs contain even more fat than short ribs.

Beef plate ribs have a higher fat content than short ribs, making them juicier and maybe even more tender. As a result, your beef plate ribs may need a little extra time in the oven to cook to their full potential.

You won’t have to worry about sauces, marinades, or any other procedures and preparation activities that you would use to prevent meat from drying out since this is a high-fat meat!

Having a good amount of fat in it can help keep it moist and delicate. Of course, if you don’t know how to properly prepare the meat, it will come out dry and flavorless.

Beef plate ribs are covered in a layer of fat. Because it doesn’t render properly, many people choose to remove it before cooking. You have the option of removing it or not. There is a good chance you will still take it off before serving, even if you decide to keep it.

It is possible to cook short ribs using beef plate ribs in the same manner as short ribs and get comparable outcomes. You may not even be aware of the differences if you don’t know what they are!

Beef plate ribs, on the other hand, have a larger fat level than pork ribs. Except for that, they’re almost identical!

Beef Back Ribs

Black Angus Marbled Beef Ribs Presented On White. meat from cows Food for a Picnic.

Ribs aren’t the only thing on the menu today. If you want ribs that taste like beef, you’ll want to replace beef back ribs.

Back ribs and spare ribs are the same thing, so look for those phrases when looking for ribs to serve.

They’re cut from the rear of a cow, which means that the bone is usually still embedded in the flesh. There are two main distinctions between beef back ribs and short ribs.

To begin with, there is less meat on beef back ribs than on short ribs. When cooked properly, the meat retains its taste and tenderness, but there just isn’t as much of it.

You’ll also note that beef back ribs have more fat on them than beef plate ribs, which is another distinction between the two.

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If you’re cooking beef back ribs, the fat isn’t a separate layer on top of the meat, therefore you won’t be able to remove it.

Short ribs and beef back ribs are interchangeable when it comes to cooking methods. In the end, the cooking times and procedures will be relatively similar. In both, the meat is succulent, soft, and full of flavor.

Beef Shank

There’s no reason why beef shank can’t be used in the same way as lamb shank. A section of the leg towards the center is used to cut the beef shank.

There are times when it comes with the bone, and there are others when it doesn’t.

To get the beef shank replacement exactly perfect, you’ll need a lot of time and attention to detail. Low and slow cooking is essential, as is following all of the cooking advice you can discover to ensure that it turns out well.

You should use caution while cooking with beef shank. If you don’t cook them gently, they’ll come out chewy and dry.

This shouldn’t be too drastic a shift from your regular routine, since many of the most common techniques of preparing short ribs also call for slow cooking.

Beef shank, when cooked correctly, has a taste that is both deep and rich. This is why it’s a terrific alternative!

Flanken Ribs

Another common replacement is flanken ribs. Did you know that there are so many varieties of ribs out there?

When it comes to ribs, flanken ribs and short ribs are almost identical. Regardless of where the short ribs originate from, the meat for flanken ribs comes from the region immediately around the short ribs.

This kind of beef is a one-of-a-kind dish. Flanken ribs have a distinct texture and cut of meat than traditional ribs.

It’s sliced very thinly because it has to penetrate through the bones of the animal. A half-inch is to be expected for the thickness.

The rib bones are also often seen in this meat when it is sliced; however, your cut will most likely have no bones or very minor bones.

Alternatively, flanken ribs are a boneless option with a similar taste and cooking manner. Meat made from this kind of cow is a popular choice for Korean BBQ and other Asian-inspired dishes.

Flap ribs contain a lot less fat than spare ribs, so that’s one way to tell them apart visually. In comparison to short ribs, they’re a leaner cut of beef.

Flanken ribs, on the other hand, remain juicy, delicious, and full of tenderness. Because the flesh is inherently delicate and tender, they may be prepared rapidly. It’s a versatile cut, but don’t expect to cook it for hours on end as you would a rack of ribs.

Lamb Shank

If you’re not a fan of red meat, there are plenty of other options to consider. You could always try lamb shanks. Leg of lamb will provide results comparable to those of the lamb shank.

If you’re attempting to avoid or reduce your consumption of red meat, lamb is an excellent substitute. If health is a factor in your decision-making process, this is a better option.

If taste, softness, and cooking method can be compared with different cuts of lamb, lamb shanks and legs are the most likely candidates. Since this is lamb, as opposed to beef, the flavor profile will be different.

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In addition to the leg of lamb, lamb shanks are also made from the bottom section of the leg. This piece of flesh has part of the leg’s connective tissue, muscle, and fat, making it both chewy and meaty.

Your short rib-like texture will be complemented with a powerful and delicious taste.

Lamb shanks and legs may be prepared in the same manner as short ribs, with the exception of being cooked slowly, which is always a good idea.

Using lamb as a substitute will raise the price of the dish. Depending on the availability in your area, it may be more difficult to locate.

In addition, you may need to adjust the seasoning. Remember that your tastes won’t be exactly the same here, but your cooking and texture will be comparable.


Lastly, we propose brisket as a replacement for short ribs! Beef brisket is the meat of choice, although pig brisket would work as well.

Beef brisket is another cut that requires lengthy cooking and preparation time. Short ribs, on the other hand, have a less amount of flesh per pound than these.

Get the second cut, which is somewhat thicker and more fat-rich. Because of the additional fat, the second cut will provide a more comparable outcome when used in place of the original.

You can use beef brisket in a variety of ways since it’s so adaptable. The taste and cooking choices will remain the same, but the texture will be somewhat altered. Both may be used in the same meal.

Substitutes for Short Ribs: What to Consider

There are many ways to discover an appropriate replacement when you’re seeking for one. These advice and insights will help you make an educated choice while looking for a replacement.


The flavor is the most important consideration. How close do you want the flavor of your short rib replacement to be? If you want a taste that is almost same, go with something that produces a flavor that is nearly identical.

You may want to look for meat from a different part of the cow, or at least anything from the same part of the animal. The source of the meat may have a significant impact on the taste, as can the method of preparation.

When looking for substitutes, keep in mind that they may not have the same meaty taste that beef short ribs normally have.

Style of Cooking

Depending on your preferences, you may also want to consider the preparation method while making your final decision.

Smoking or braising your short ribs is one example of this. For the best results, choose a kind of meat that can be prepared in roughly the same manner as other types of meat.

Short ribs may be roasted for many hours if that is your intention. Consider using a replacement that can be roasted for many hours and get the same final result.

While a substitute won’t be an exact match, it may get quite close, and that’s what we’re aiming for when searching for a suitable replacement.


Then, compare the textures of your samples. Despite the fact that there are substitutes for short ribs, it will be more difficult to have the same tenderness in the finished dish.

It’s possible to come close if you prepare your substitutes correctly, though.

In order to get the texture you’re seeking for, pay special attention here. The taste and texture may be impacted by the changes in tenderness or fat content among these substitutes.

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