Nose To Tail

Beef
AKA: Barbecue Ribs, Braising Ribs, English Short Ribs, Fancy Ribs
Primal: Chuck (US)
Cooking Methods: Braise, Oven Roast
Good For: Marinating, Glazing
Fat Content: Moderate
Price: Moderate

Although they are not as tender or commonly used as the other Beef Short Ribs, Chuck Short Ribs are still well-liked by those who prefer lean yet flavorful portions of meat. Even though the ribs contain bones, they can be deboned in the form of filets.

As they come from the Chuck, the toughest portion of the carcass, a good way to attain soft and juicy Chuck Short Ribs is to first braise them and then grill them. To add some additional flavor to this cut, wine or beef stock can be used to cook them. Be mindful to get rid of extra fat before cooking as it can start curling and turn rubbery if cooked on high heat. The ribs can be seasoned with different types of dry spices such as cayenne pepper, Chinese allspice powder, onion powder, garlic powder and salt. These ribs are quite popular in American, Korean and French dishes.

The Chuck Short Ribs are extracted from the Chuck primal, which is composed of the first five ribs and the shoulder.

The use of Chuck Short Ribs was popularized by housewives looking for cost-effective Beef cuts for their cooking. They are still popular among Jewish, German and Eastern European households for old-school recipes.

They are also known as English Short Ribs so that they can be differentiated from the Flanken Style, which is the German or Jewish way of carving meat transversely from the bone.