Cut from the lower portion of the rib and plate primals, Beef Spare Ribs—often called boiling beef—are a flavorful, bone-in cut known for their rich connective tissue and deep beefy flavor. These ribs are meatier and tougher than pork ribs, making them ideal for slow, moist-heat cooking that breaks down the collagen and creates tender, fall-apart results.
Traditionally used in soups, stews, and bone broths, beef spare ribs infuse dishes with rich, hearty flavor. They also shine when braised low and slow in aromatic liquids or simmered to perfection for a comforting, old-fashioned beef dinner.
Robust, economical, and full of classic Angus flavor — Beef Spare Ribs are a timeless cut for slow-cooked comfort food.