Short ribs

Short ribs are a cut of beef taken from the brisket, 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.

Description[edit | edit source]

Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscles and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thin on the other.

Cooking[edit | edit source]

Short ribs are popular in many international cuisines including Korean, Jewish, French, and American. They can be barbecued, braised, stewed, or used in soups. In Korean cuisine, short ribs are often marinated and grilled on a barbecue, while in American cuisine they are often slow-cooked in a broth and served with gravy.

See also[edit | edit source]

Short ribs Resources
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