Beef short ribs are a cut of beef taken from the lower section of a cow's rib cage, usually from the chuck, plate, or brisket area, characterized by "short" pieces of rib bone encased in meat, high fat content, and connective tissue, making them ideal for slow cooking methods like braising to achieve a tender, fall-off-the-bone texture; they are known for their rich flavor and are often cooked with a flavorful sauce. Key points about beef short ribs:
- Cut: Comes from the chuck, plate, rib, or brisket section of the cow.
- Bone structure: Contains short pieces of rib bones embedded in the meat.
- Fat content: High in fat and marbling, contributing to tenderness when cooked slowly.
- Cooking method: Best cooked with slow cooking techniques like braising or smoking to break down connective tissue.
- Flavor profile: Rich, beefy flavor.