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Beef Short Ribs: One Braise, Three Dinners

By / Photography By Jennifer Bakos | August 30, 2016
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Short ribs come from the plate section (ribs 6 through 12) of the rib primal cut of beef. These ribs contained meat interspersed with a lot of bone, fat, and tendon, which give it a lot of strong beefy flavor so a little meat goes a long way. For these recipes, ask for English cut short ribs as opposed to flanken cut short ribs. The former are thicker ribs (3 to 5 inches) as they are sliced between the bones and are best for low and slow braising, while the latter are cut across the bones, are much thinner (about ½ inch) and are best broiled or grilled fast and hot.

Article from Edible New Hampshire at
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