Nose To Tail

Beef
AKA: Thin Rib, Jacob's Ladder, English Style Ribs, Flanken Style Ribs
Primal: Rib (US)
Cooking Methods: Braise, BBQ
Good For: Marinating, Glazing, Burger
Fat Content: High
Price: Moderate

Contrary to their name, Beef Short Ribs can be cut in different sizes and do not necessarily have to be ‘short’. In fact, some of these ribs are quite large in size. This is a tough meat portion but is quite rich in taste due to the presence of a layer of fat. This is a bony portion but can be deboned, if preferred.

Short Ribs are a wonderful cut for barbecuing, especially when divided into pieces with 2-3 inches thickness. Their flavor increases multifold with addition of a barbecue sauce or any other marinade. Many people prefer cooking Short Ribs using the slow, moist cooking methods in order to dissolve the network of connective tissues present on them. Braised Short Ribs is a popular dish made with this cut. It can also be used in stews, soups and casseroles. This cut is also recommended for making the Korean dish Kalbi.

Short Ribs are taken from the primal cuts of Plate and Rib, with a little square portion of Chuck attached to them.

Plate, the lower part of the ribcage, is also referred to as 'Short' Plate and serves as the basis for this cut's name.

When cut into short pieces of about 2-inch (5cm) length, the Short Ribs are called ‘English Cut’. If cut transversely about ½ inch (1.3cm) from the bone, the portion is referred to as the Flanken Cut.