Beef rib

Forerib
The forerib (known as rib of beef) is one of the traditional roasting cuts. Specifically, it is the joint of beef consisting of the 7th to the 10th rib counting from the head of the beast with the attached muscles and the half vertebrae from a side of beef but excluding the breast end of the ribs. Used for roasting on or off the bone and first class braising.

Leaving in the bone adds flavour, and bone is a good conductor of heat so the meat will cook more evenly with the bone in.

Thin rib
The thin rib also called short rib is very similar to thick rib except it contains a smaller quantity of meat. The thin rib contains bones, meat and fat. The thin rib is located between the fore rib and the brisket. Thin ribs just like thick ribs are usually smoked. There are numerous methods of preparing thin ribs such as pot roasting, grilling, stewing, braising and casseroles. The most recommended vegetables used for preparing beef thin rib dishes include baby sweet corns, green beans, bamboo shots, mushrooms, broccoli, carrots, peppers, Chinese leaves, courgettes and sugar snap peas. It is not recommended to remove the meat from the bone because there will remain a small quantity of meat. Before cooking it, the membrane that covers the thin rib should be removed and then properly washed. Thin rib should be cooked at a temperature of about sixty Celsius degrees. Beef thin ribs can be cooked whole or cut into racks. For a better and more intense taste the ribs should be put in the refrigerator after they have been marinated.

Thick rib
The beef thick rib consists of an amount of fat, meat and bone. Beef ribs are usually smoked before cooking so they get a tastier flavor and they become tender and juicy. Thick rib got they name from the membrane which cover the beef rib and the membrane is usually removed before cooking the rib. After the membrane is peeled off, the rib has to be washed and the excess fat removed. It is recommended to live some fat for roasted ribs, because the fat will melt during the cooking process. The best method of preparing beef rib is to smoke it but it can also be grilled although it will be less tender. Thick ribs can be smoked at 200-220 F degrees and if you prefer it tender and tastier it should stay in the heat for about four or five hours. Before cooking the ribs are usually cut into five or six racks and there will still be a big piece of meat on the bone. Beef ribs are used for preparing stews, soups and they are also suitable for grilling and roasting.