Beef ribs

Beef ribs are a cut of meat that comes from the ribs of cattle. They are characterized by containing a significant portion of bone along with juicy meat and fat, which gives them an intense flavor and a tender texture when cooked properly. It is one of the favorite ingredients for dishes that require long cooking times, such as stews, roasts, or baked dishes, as the connective tissue and fat melt, providing a robust flavor and a succulent texture.

The origin of beef ribs dates back to cattle farming, especially in countries with a culinary tradition in meats like Mexico, Argentina, the United States, and various Latin American countries, where they are used in typical recipes such as "asado," "BBQ ribs," or nutritious broths. The rib is highly valued in gastronomy for its versatility and flavor.

Among its properties, beef ribs are an important source of high-quality proteins, iron, zinc, and B-complex vitamins, essential nutrients for muscle regeneration and the proper functioning of the body. Due to their fat content, it is advisable to consume them in moderation as part of a balanced diet.

In Hispanic America, beef ribs are known by various names depending on the region. Some common synonyms include "asado de tira" (especially in Argentina and Uruguay), "costilla" or "tira de costilla" (in Mexico), and simply "costilla" in many other countries. These terms usually refer to the same cut or very similar variants, always used for recipes that enhance the characteristic flavor of this meat.