Beef Short Rib Repository
Elevated in culinary stature in recent years, Short Ribs are well marbled and full of beefy flavor; cooked properly, they are tender and delicious.
Short Ribs Are Not All That Short
Despite its name, full beef ribs come up anything but short. Think of that scene at the end of the 1960s cartoon show, The Flintstones, when Fred orders a rack of ribs at a drive-in restaurant, and when the carhop delivers a rack of ribs, it’s so heavy, Fred’s car turns over. Yeah, that.
Short ribs are actually cut from the chuck primal part of the cow that takes short pieces of the ribs encased in meat. Their high fat content and tough muscle make them perfect for braising or any kind of “low & slow” cooking, including barbecue smoking.
Modern day restaurant chefs started experimenting with short ribs, it seems, about two decades ago and they started appearing in upscale eateries in a variety of methods. I love short ribs for their tender, beefy flavor and easy manner of “set it and forget it” cooking that many of my recipes impart.
In fact, I’ve collected so many Short Ribs Recipes, I decided to corral them in a single entry of Kitchen Tapestry.
