Print the substitution chart Short ribs ... is probably your best bet. If you're really in the mood for beef, turn to bone-in ribeye steaks, since the back ribs are cut off the ribeye subprimal.

Beef cuts don't have to be intimidating. Whether it's chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is how to cook it. The experts at the Cattlemen's ...