But which rib to choose?  This Grow and Behold Rib Cooking Guide will help you navigate through the choices, so you can make beautiful Back Ribs, stellar Short Ribs, succulent Spare Ribs, rocking Rack of Short Ribs, and adapt rib recipe to your kosher kitchen.

Cuts we call Spare Ribs, Plate Flanken & Three-Bone Short Ribs are all from the same piece of meat, most commonly called the “Three-Bone Short Rib”.  All three offer well-marbled meat that is best when cooked slowly over low heat (smoked, braised or slow-roasted in an oven), rendering the fat and collagen into intensely flavorful unctuous drippings, and producing a tender, melt-in-your mouth meat.   These cuts are made from the Plate (belly) of the animal, and are more marbled than Flanken or Back Ribs.

Now that we know how these three cuts are similar, here’s what’s different about them:

• 3-Bone Short Rib Rack is the base for all three cuts.  It’s a rack of three bones with meat in between and on top of the bones.  Good for BBQ ribs on the grill or in a smoker (We recommend cooking first, then adding BBQ sauce or any other thick, sweet or umami glaze to the ribs during the last hour of cooking, or just before serving.)
• Spare Ribs are made from a three-bone short rib cut into 1 1/2″ slices (parallel to the rib bones) to create uniform pieces.  Spare Ribs will cook a little faster than the Rack, but similar to the Rack, there is meat both on the sides of the bones and on top.  These cook well on the grill (same marinating suggestions as above).
• Plate Flanken is a 3-bone short rib cut perpendicular to the bones.  Each piece is about 2″ high by 8-9″ long, and will include 3 bones with meat in between.  These are best braised in liquid an oven or crock pot with aromatics like red wine, herbs, onions, garlic, citrus, soy sauce, porcini mushrooms, etc.

Flanken come from the five bones of the Chuck, which is leaner than the Plate.  Because they are less marbled, they are generally cooked in liquid so they stay moist.  While they can be smoked, we don’t recommend it.  Flanken is great for chulent, stew and chili.

Back Ribs are the same ribs that are on a Bone-In Rib Steak, and are produced when we cut Rib-Eye Steaks or Filet Mignon.  They are longer, and arrive as a rack about 8″ long with long thin strips of meat in between the bones (sometimes called “finger meat”).  The meat is, similar to the steaks, very tender and fairly lean. While these ribs have the least amount of meat on them (compared to the others), the meat is the most tender and can be cooked quickly at high heat.  Sometimes called “Dinosaur Ribs” because they are so larger, they hold up well with a nice marinade or rub then a quick sear on the grill or under the broiler.  (However you like to season your steaks, you can season these Back Ribs, although avoid fresh garlic if you’re broiling or grilling since it will burn.)

What’s next?  Visit growandbehold.com to order your ribs today, peruse our collection of rib recipes or contact us if you have any questions: info@growandbehold.com or 888-790-5781.

Have a favorite rib recipe?  Share it with us and you could get a coupon for $5 off your next order!

Mix together liquids and pour over chicken and shallots. Bake at 425F for 1 hour (check after 45 minutes if using smaller pieces).

If you like, sprinkle with chopped rosemary or parsley to serve.

Heat a small amount of olive oil in a 12″ Dutch Oven or stock pot.  Sauté sausages until lightly browned and fat comes out.

Add onions and potatoes, and cook until soft.

Add split peas and toast for 1-2 minutes, then add broth.  Bring to a boil, then simmer over medium heat until peas are tender, stirring occasionally.

Add rosemary, salt and pepper to taste, and enjoy

A few notes: This soup gets thicker as it ages so you may need to thin it with water if you aren’t eating it the same day you make it.  It serves 4 people as a main (delicious with salad and crusty bread for lunch or dinner) or about 6 as an appetizer.

Serves 6-10; 40 minutes prep time plus 6 hours in the crock pot

• 8 Grow & Behold Chicken Thighs (you can also use other chicken pieces on the bone; white meat cooks up a little drier in the crock pot but is still very tasty)
• 2 large onions, thinly sliced
• 2 red bell peppers, roasted (or half a jar of 24oz sweet red peppers), thinly sliced
• 4 garlic cloves, chopped
• 1 c. dry white wine
• 2 cups Chicken Broth
• 2 tablespoons tomato paste
• 1/2 teaspoon saffron
• 1/2 teaspoon smoked paprika or pimenton
• 1/2 teaspoon chili flakes (or more to taste)
• 2 cups short-grain brown rice
• 28-oz can diced tomatoes with juice
• 1/2 cup flat-leaf parsley, optional

1. Preheat slow cooker to low.
2. Heat oil in large saucepan.  Pat thighs dry, then brown about 10 minutes each side (do in a few batches.)  Transfer chicken to a plate.
3. Add onions to the frying pan and saute 12 minutes or until brown.  Add peppers, and cook 3 minutes or until slightly soft.  Add garlic and cook 3 minutes more, until garlic is soft and fragrant.  Add the white wine and scrape up all the brown bits on the bottom of the pan.
4. Transfer onions to the stock pot.  Add stock, tomato paste and spices; stir to combine.  Add rice and tomatoes (with juices) and mix well.  Place the chicken on top and any juices that may have accumulated on the plate.
5. Cover and cook on low for 6 hours.
6. Gently remove the chicken pieces and mound on a platter with rice and vegetables.  Sprinkle with parsley.

Sauté onion and garlic until soft. Add mushrooms with soy sauce and sauté until softened. Remove from pan and set aside.

Add ground beef or lamb to the pan and sauté until browned and starts to crumble.

Return mushroom and onion mixture with crushed tomatoes and wine to the pan. Simmer until sauce is reduced, about 10-15 minutes.

Serve with rice, paperdelle pasta, or crusty bread.

Adapted from recipe by Sara Dickerman
Serves 4

1/2 cup fresh orange juice
5 teaspoons (or more) soy sauce
1 teaspoon grated peeled ginger plus 2 1/2-inch piece peeled ginger, julienned
4 tablespoons vegetable or olive oil, divided
1 bunch of broccoli (about 1 1/2 pounds), cut into small florets
1/4 teaspoon sugar
1/2lb Sandwich Steak
Freshly ground black pepper
1 large shallot (2 1/2-3 ounces), chopped
2 garlic cloves, minced
3 ounces shiitake or other mushrooms, stems removed, caps quartered
Steamed white or brown rice

Thanks to customer Simon F. for contributing this recipe, and the follow up treat!

1 6oz package of Grow and Behold Beef Bacon  (thick cut preferred)
1/2 cup of brown sugar (or more. you really cant put too much on)

1. Preheat oven to 325F.
2. Lay the bacon strips out in a bacon dish, flat with no overlap.
3. Cover strips generously with brown sugar. It should all get wet from the moisture in the meat.
4. Bake for 15 min or so until crispy and brown

From Simon: “Enjoy/die. The simplicity of this recipe is inversely proportional to it’s deliciousness.”

After you’ve eaten the delicious meat candy, you’ll be staring at a pan full of bacon fat and brown sugar. All that goodness can’t possibly be wasted. So…

Brussel Sprouts with Candied Bacon
1 cup of brussel sprouts

- cut them in half
- toss to coat in fat/sugar drippings mixture
- roast at 300 degrees until browned, about 30 min, stirring 2-3 times in between

Inhale/enjoy!

1 4-5lb Boneless Shoulder Lamb Roast

Rub:

6 large garlic cloves, smashed
3-4 tablespoons olive oil
1/2 tsp. dry mustard
1/2 tsp. black pepper
1-2 fronds fresh rosemarry, stems removed, coarsely chopped

Combine all ingredients in a small bowl, then rub liberally all over the meat.  Return to fridge for 2-4 hours before roasting.

Preheat oven to 450F.  Bring meat to room temperature before roasting (30-60 minutes).

Put meat in the oven, and immediately reduce heat to 325F.  Roast about 30 minutes per pound.

Adapted from Fergus Henderson, as printed in the New York Times, October 31, 2007

Time: 20 minutes

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15-20 minutes. (Stop before marrow begins to drizzle out.)

2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.

Yield: 4 servings.

Hint: Save the roasted bones to add to your next batch of homemade bone broth for extra flavor!