Are Beef Ribs Very Fatty? Understanding the Cuts and Cooking Methods

November 13, 2025 •

4 min read

According to nutrition data, a one-pound serving of raw, choice-grade beef short ribs can contain over 164 grams of total lipid (fat), confirming that certain beef ribs are indeed a very fatty cut of meat. The richness of beef ribs, however, is a feature, not a flaw, and understanding the different types and how to cook them properly is key to a delicious meal. The fat contributes significantly to the flavor and tenderness of the finished dish.

Quick Summary

Different types of beef ribs, particularly short ribs, contain high amounts of fat and connective tissue. Slow cooking methods are essential for rendering this fat and achieving tender, flavorful results.

Key Points

Fat Varies by Cut: Beef short ribs are very fatty and marbled, while beef back ribs are much leaner, with most meat between the bones.
Fat Means Flavor and Moisture: The high fat content in cuts like short ribs contributes significantly to their rich flavor and prevents them from drying out during cooking.
Slow Cooking is Key: For fatty ribs, cooking 'low and slow' through methods like braising or smoking is necessary to break down connective tissue and render the fat into tenderness.
Trim or Skim to Control Fat: If you prefer less grease, you can trim excess fat before cooking or skim the rendered fat from braising liquid after chilling.
Prime vs. Choice: When shopping, 'Prime' grade beef ribs typically have more fat marbling than 'Choice' grade, which will impact the final result.

The Different Types of Beef Ribs and Their Fat Content

When discussing the fat content of beef ribs, it's crucial to distinguish between the two primary cuts: short ribs and back ribs. They come from different parts of the steer and have vastly different fat-to-meat ratios.

Beef Short Ribs

Beef short ribs are cut from the plate, brisket, or chuck sections of the cow. The 'short' refers to the length of the bone, not the entire rib section. These are the meaty, often square-cut ribs most associated with rich, hearty dishes. They are highly marbled with fat and contain a significant amount of connective tissue. This dense fat and collagen are what make them so flavorful and succulent when cooked properly. When purchased from a butcher, they might be sold as plate short ribs, which come from the lower portion of the rib cage and are notoriously fatty, or as chuck short ribs, which are a bit tougher but still rich with connective tissue and fat.

Beef Back Ribs

In contrast, beef back ribs are cut from the upper part of the rib cage, specifically from the area of the prime rib roast. Because the prime rib steaks are the more valuable cut, most of the meat is left on the steak, leaving back ribs with meat primarily between the bones. This makes them significantly leaner than short ribs. While they still contain flavorful fat and are excellent for barbecue, they require more attention to ensure they don't dry out during the cooking process.

Why You Want Fat in Beef Ribs

For many, the high-fat content of beef ribs is a major plus, not a negative. The fat serves a few critical purposes during cooking:

Flavor: Fat is a powerful flavor carrier, and as it renders, it bastes the meat, infusing it with a deep, beefy flavor profile.
Moisture: The fat keeps the meat moist and juicy, especially during long, low-and-slow cooking methods, preventing it from becoming dry and tough.
Tenderness: The connective tissue (collagen) melts and breaks down into gelatin during cooking. This gelatin combines with the rendered fat to create the incredibly tender, fall-off-the-bone texture that makes beef ribs so beloved.

Cooking Methods to Manage Fat

For optimal flavor and texture, especially with fatty short ribs, certain cooking methods are recommended to help render the fat properly without leaving the final dish greasy. Slow and low is the rule of thumb.

Here are some techniques for managing the fat:

Braiding: A classic method for short ribs involves searing them first, then cooking them slowly in a flavorful liquid for several hours. This process melts the fat and connective tissue, making the meat incredibly tender. You can then let the dish cool, refrigerate it overnight, and easily scrape the solidified fat from the top before reheating and serving.
Smoking: For barbecue-style ribs, smoking them low and slow at temperatures around 250-275°F for several hours allows the fat to render slowly. Wrapping them in butcher paper or foil partway through the cook can help retain moisture and tenderness. The rendered fat drips away, leaving moist, flavorful meat behind.
Trimming: For those who prefer less fat, you can trim off the thick, external fat cap before cooking, especially on short ribs. While some fat is desirable for flavor, removing the excess can reduce the overall fattiness of the final dish.
Skimming: If a braising liquid is too greasy, you can skim the fat off the top with a large spoon while it's warm. Or, as mentioned, refrigerating the liquid will cause the fat to harden, making it very easy to remove.

Comparison: Beef Short Ribs vs. Beef Back Ribs


Feature	Beef Short Ribs	Beef Back Ribs
Cut Location	Plate, brisket, or chuck section	From the rib primal cut (prime rib area)
Fat Content	Very high fat, with significant marbling throughout	Leaner, with less meat and fat, primarily between the bones
Meat Location	Thick, meaty layer on top of the bone	Thin layer of meat located mostly between the bones
Best Cooking Method	Braising, slow-roasting, or smoking (low and slow)	Barbecuing, grilling, or roasting (often needs more moisture)
Ideal Texture	Incredibly tender, fall-off-the-bone, succulent	Chewier, with a different texture profile
Typical Appearance	Often cut into thick, square or oblong portions, sometimes called 'dinosaur ribs'	Long, curved ribs that resemble pork ribs but are larger

Conclusion

In summary, beef ribs are often a fatty cut of meat, especially the popular short ribs. This fat is a key component for achieving the rich flavor and tender texture that makes them so delicious. By choosing the right cut for your desired outcome—meaty and fatty short ribs for braising or leaner back ribs for barbecuing—and utilizing proper cooking techniques like low and slow heat, you can effectively manage the fat. This process transforms the raw, marbled fat into a moist, flavorful, and succulent centerpiece for any meal. The inherent richness of beef ribs is what makes them a treasured comfort food, proving that a little extra fat can go a long way towards a sensational culinary experience.

For a detailed look at how to render fat and create tallow, a useful byproduct of cooking ribs, consider watching this guide on the process: This is how render my beef fat trimmings into tallow for cooking..

Frequently Asked Questions

Yes, beef short ribs are significantly fattier than beef back ribs. Short ribs come from the plate or chuck and feature a thick, marbled layer of meat on top of the bone. Back ribs, from the prime rib area, have most of their leaner meat between the bones.

To make beef ribs less greasy, you can trim the excess external fat before cooking. For braised ribs, chill the dish overnight and scrape off the solidified fat cap before reheating. You can also skim the fat off the top of the braising liquid while it cooks.

Trimming is a matter of preference. For short ribs, you can trim the thicker, outer fat cap if you want to reduce the overall fat content. For back ribs, less trimming is generally needed. A certain amount of fat is necessary for flavor and moisture during cooking.

The best way to cook fatty beef ribs is using a 'low and slow' method, such as braising or smoking. This gentle heat over a long period breaks down the connective tissues and allows the fat to render slowly, resulting in moist and tender meat.

Beef ribs have a high content of fat, including saturated fat, which can be a concern for those with high cholesterol or heart conditions. However, when consumed in moderation, and when the cooking method allows excess fat to be removed, it can be part of a balanced diet.

Your braised short ribs likely turned out greasy because the fat rendered but was not removed from the cooking liquid. The easiest solution is to refrigerate the finished dish, allowing the fat to solidify on the surface where it can be easily lifted off.

During a long, slow cook, the temperature rises gradually, causing the fat to melt and liquefy, a process known as rendering. This liquid fat then disperses into the meat and cooking liquid, basting the meat from the inside and adding moisture and flavor.