The term refers to beef ribs, specifically the plate ribs cut from the lower portion of the steer, beneath the short ribs. Their generous meat cover and substantial bone structure give them a prehistoric appearance, thus earning the nickname. They are essentially large, meaty ribs, often compared in size to those of dinosaurs. A typical serving can consist of three or four individual bones, each encased in a thick layer of well-marbled beef.
Their significance lies in the potential for a rich, deeply flavorful eating experience. Slow cooking methods, such as smoking or braising, are ideal for breaking down the connective tissue and rendering the fat, resulting in a tender and succulent final product. The size allows for a significant amount of meat per serving, making them a hearty and satisfying choice. While not a historical dish per se, the modern interest in barbecue and low-and-slow cooking techniques has brought them into greater prominence.
