Beef Cut Profile: Short Ribs

Description: Short ribs are cut from the 12 ribs that start at the chuck and continue to the loin. Relatively square, short ribs have full-bodied flavor and luscious tenderness that develop when they are slow-cooked by hot-smoking, slow-roasting, or braising. Short ribs are especially popular in Korean, Chinese, and Jewish cuisines.

Meat Charcteristics: Short ribs consist of dense layers of rather tough, medium-coarse grain meat interwoven with layers of fat and connective tissue. They usually include the rib bones.

How much should I buy: Buy at least 1 pound of bone-in short ribs per person to allow for bone and shrinkage. Allow ½ pound of boneless short ribs per person.

Common flavor combinations: Cilantro, garlic, ginger, green onions, molasses, mushrooms, onions, red wine, sesame oil, soy sauce, thyme.

Note: They’re not as inexpensive as they used to be as they are rather in vogue right now, but still much cheaper than a quality steak.

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