Ribs are cut from various parts of the carcass: the rib, chuck, brisket area. They consist of of a portion of the rib bone, overlain by meat with varies in thickness.
Generally ribs require long cooking periods to break down the connective tissues to make the meat tender. Thus ribs are suited for braising, stewing and sous-vide cooking methods.
Braising means to cook slowly with a liquid in a covered pot. It is favourable for roasts and tougher cuts of beef as the added moisture assists in breaking down connective tissue. Usually, apart from water, wine or broth are used to braise the beef and increase the flavour of the dish.
Stewing beef is done by slowly simmering in a covered stovetop, slow cooker or casserole dish.
Sous-vide means “under vacuum” and refers to cooking completely sealed and totally immersed totally in a low temperature water maintained over a long period of time.