Know Your Meat Cuts – Short Ribs?
What is a short rib? It seems like beef short ribs are all the rage these days, popping up on every cooking show and populating trendy restaurant menus. Before you cook them at home and try here is your guide to know what exactly is a beef short rib? Where does it come from, what does it taste like and how do I cook it?
WHAT ARE SHORT RIBS?
Short ribs come from the beef chuck portion of a beef animal. They are the five (5) short ribs from the chuck section that are too small to be used for good steaks. So, in short, short ribs are just that: short ribs.
Essentially, when a beef animal is butchered and broken into sections, the first five rib bones go into the chuck section, not the rib section. That is because, as mentioned above, these first 5 rib bones are short bones and don’t make for good steaks. The meat in between these bones is from muscle that is used heavily, and therefore has less tenderness but much more flavour.
WHAT STYLES DO SHORT RIBS COME IN?
Short ribs can be cut two main ways. The first way is called English-style and is how they traditionally cut short ribs. The English-style way of cutting beef short ribs has small, 1 bone chunks of delicious chuck meat. These chunks of meat are great for using to braise or make slow cooker short ribs.
The other way of cutting short ribs is called BBQ-style or flanken-style. The bbq short ribs style cuts the ribs into strips containing 3 bones and the meat between those ribs. This is a beautiful presentation and also perfect for braising or slow cooking.
WHAT DO SHORT RIBS TASTE LIKE?
Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavour of chuck roast. In short, they’re an indulgent treat for anyone who loves beef and a real “stick to your rib” comfort food.
HOW TO COOK BEEF SHORT RIBS?
Traditionally, beef short ribs are braised. Braising is a combination of dry and moist cooking methods where you sear the meat and then bake the meat in a liquid.