Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections. They have a lot of flavor, but are fatty and fairly tough. For best results, short ribs should be cooked slowly with moist heat. Short ribs that are cut parallel to the bone are known as English style short ribs and may contain some bone or may be boneless. Short ribs cut across the rib bones, in a slab, are known as flanken.
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