---
title: "Chuck Bone-In Short Ribs"
description: "![](http://jimmyschmidt.com/wp-content/uploads/2022/06/wagyu_chuck_short_rib_namp130A-300x300-1.png) The **Chuck Short Ribs** are the lower muscle area of the rib structure, specifically 5 ribs in the Chuck area. The Chuck Short Ribs are extremely well marbled with a thinner fat cap than the short plate short ribs. …"
url: "http://jimmyschmidt.com/docs/chuck-bone-in-short-ribs/"
updated: "2022-06-16"
category: Beef
---

# Chuck Bone-In Short Ribs

![](http://jimmyschmidt.com/wp-content/uploads/2022/06/wagyu_chuck_short_rib_namp130A-300x300-1.png)

The **Chuck Short Ribs** are the lower muscle area of the rib structure, specifically 5 ribs in the Chuck area. The Chuck Short Ribs are extremely well marbled with a thinner fat cap than the short plate short ribs.  The Wagyu has two of the Chuck Bone-in Short Ribs averaging 3 lbs each.

There are several cooking techniques that can be applied:

- Braise or roast bone-in as a complete roast or portioned into smaller individual portions.
- The ribs can be flanken cut (across the bone) similar to Korean short-rib styles and can be
  braised, roasted or even grilled.
- The meat can be removed from the bones and trimmed then grilled as you would any steak.
- The bones can be slow roasted or braised bone-in resulting in what has been named “Angel
  Ribs” for their meatiness and extreme tenderness.

**Alternative Name:** Bone-in Chuck Short Ribs
**Suggested Preparation:** Braise or seam, grill meat and slice

**Beef Primal:** [Chuck](http://jimmyschmidt.com/docs/beef-chuck/)
**NAMP code:** 130A

**Number of Pieces:** 2
**Average Yield/Piece:** 3.00 lbs. *

* Assumption is an animal at 900 lbs. hanging weight.