Beef short ribs

Beef back ribs are a cut of meat obtained from the rear section of the cow, specifically from the rib area near the hip. This cut is known for its intense flavor and meaty texture, with a good balance of meat and bone, making them ideal for grilling, roasting, or stewing.

Originating from cattle farming, back ribs come from the hindquarter of the animal, which provides a leaner and firmer meat compared to front ribs. In traditional Latin American cuisine, this ingredient is highly valued for dishes that require slow cooking to tenderize the meat and extract its flavor, such as stews, roasts, or broths.

Properties: They are a good source of high-quality protein, iron, and B-complex vitamins, essential for energy production and red blood cell formation. Additionally, they contain fats that contribute to flavor and juiciness, although they are typically less fatty than other rib cuts.

Synonyms in Latin American Spanish: costillas traseras, costillares traseros, costillas de res traseras, costillar trasero. In some regions, they may also simply be called "costillas de res" (beef ribs), differentiating them from the front cut based on the recipe's context.