Beef short ribs are a popular cut of meat taken from the chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
Served in two distinct styles; English cut or Flanken, short ribs can be taken from the chuck, plate, or rib areas of the cow. Containing a short portion of the rib bone surrounded by meat.
English cut is usually cut parallel to the bone, and it is anywhere between 4 and 6 inches in length. The Flanken cut is cut across multiple rib bones at around an inch thick, for both the bone and the slab of meat attached.
Served in two distinct styles; English cut or Flanken, short ribs can be taken from the chuck, plate, or rib areas of the cow. Containing a short portion of the rib bone surrounded by meat.
English cut is usually cut parallel to the bone, and it is anywhere between 4 and 6 inches in length. The Flanken cut is cut across multiple rib bones at around an inch thick, for both the bone and the slab of meat attached.
Short ribs are full of flavor since they are effectively alternate layers of meat and fat. The muscle itself is a well-worked and tough cut, but cooked correctly it results in very tender meat with an easy chew.
When slow-cooked, the fat released will baste and moisten the meat as it cooks, making it fall off the bone with a really beefy flavor that is buttery and intense.
Coming from the chuck and rib intersection, the short rib has flavor characteristics of both — abundant marbling with a deep beefy flavor, making them a joyful comfort food.