Short Ribs, Beef Short Ribs That Iz
So you are looking for some info on beef short ribs, okay here we go. Let's talk about it here. Where does this cut come from?
Notice the yellow highlighted section called Rib. Well this is where the tender cuts comes from, and beef shortribs come from this section of the animal.
Beef short ribs are cut in different ways, some butchers cut them about 3 inches in length, the meat is above tendons and bone. Like I described this section is pretty tender, more so than the Chuck that is closer to the head, or should I say Chuck cuts comes from the shoulder area where the muscles are moving so the meat there is a little tougher. Remember there are different grades of beef, Prime and Choice are the most highly sought after because of the quality (marbling) or amounts of fat streaking through the meat which adds flavor. Other cuts are when a butcher takes about 3 bones right in a row, and slices them about 1/4 inch or more thick, these are used on hot grills common to Korean BBQ called Kabli BBQ ribs or Flanken Ribs. The single cuts are made in braises, or even some stews, or grilled separately, and because of the bone, some chefs utilize beef short ribs for soups.
Pictured below is Flanken Ribs cut the way Korean BBQ joints will cut them, notice the 3 bones and the thickness of the cuts? But this picture is of a recipe from Argentina called Asado de Tira. Or simply Argentine style Short Ribs. (Thanks to wikipedia for some information and pictures) www.wikipedia.org/wiki/Short_ribs
If you ever get a chance to purchase Wagyu beef (beef from Japan) most commonly beef raised in Kobe Japan, where the cattle is given beer, and the animal is massaged, that's right, massaged so that the meat is tender and not firm, well, the beef if you can get it will be higher in price, but you'll notice that the beef litterally melts in your mouth.
Flanken cuts are my favorite for grilling, it is a nice looking piece, cut about 1/4 inch thick it cooks over a hot coal grill really fast, you can marinate them in whatever you want. I have a friend that uses Italian salad dressing and it is quite delicious, never overcook these, a dried Flanken isn't too appealing, but then again if your Aunt Suze wants it killed even further then by all means cook the MF till it is dried like the Vegas Desert.
So you are looking for some info on beef short ribs, okay here we go. Let's talk about it here. Where does this cut come from?
Beef short ribs are cut in different ways, some butchers cut them about 3 inches in length, the meat is above tendons and bone. Like I described this section is pretty tender, more so than the Chuck that is closer to the head, or should I say Chuck cuts comes from the shoulder area where the muscles are moving so the meat there is a little tougher. Remember there are different grades of beef, Prime and Choice are the most highly sought after because of the quality (marbling) or amounts of fat streaking through the meat which adds flavor. Other cuts are when a butcher takes about 3 bones right in a row, and slices them about 1/4 inch or more thick, these are used on hot grills common to Korean BBQ called Kabli BBQ ribs or Flanken Ribs. The single cuts are made in braises, or even some stews, or grilled separately, and because of the bone, some chefs utilize beef short ribs for soups.
Pictured below is Flanken Ribs cut the way Korean BBQ joints will cut them, notice the 3 bones and the thickness of the cuts? But this picture is of a recipe from Argentina called Asado de Tira. Or simply Argentine style Short Ribs. (Thanks to wikipedia for some information and pictures) www.wikipedia.org/wiki/Short_ribs
Flanken cuts are my favorite for grilling, it is a nice looking piece, cut about 1/4 inch thick it cooks over a hot coal grill really fast, you can marinate them in whatever you want. I have a friend that uses Italian salad dressing and it is quite delicious, never overcook these, a dried Flanken isn't too appealing, but then again if your Aunt Suze wants it killed even further then by all means cook the MF till it is dried like the Vegas Desert.
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