Beef - Short Ribs
ribs are a popular cut of beef. Beef short ribs are larger and usually
more tender and meatier than their pork counterpart, pork spare ribs.
According to Hormel Foods, short ribs are cut from the chuck and plate
A full slab of short ribs is typically about 10 inches square, ranges
from 3-5 inches thick, and contains three or four ribs, intercostals
muscle and tendon, and a layer of boneless meat and fat which is thick on
one end of the slab and thins down to almost nothing on the other. There
are a variety of ways to butcher short ribs. The ribs can be separated and
cut into short lengths (typically about 2 inches long), called an
"English cut", "flanken cut" across the bones
(typically about 1/2 inch thick), or cut into boneless steaks (a style
recently introduced in the U.S.A. as a cheaper alternative to rib
In Korea, short lengths of rib are often further butchered by butter
flying (or using an accordion cut) to unfurl the meat into a long ribbon
trailing from the bone, or the meat can be removed from the bone entirely
and cut into thin (1/4-1/8 inch thick) slices.
Short ribs may be long-cooked, as in pot-au-feu, a classic of French
cuisine, or rapidly seared or grilled, as in Korean cuisine, in which
short ribs (called Galbi), are marinated and grilled over charcoal. Other
popular preparations are barbecue and braising.
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