Short Rib
3 bone
$62.55
One of the most flavorful, rich, and decadent cuts available. Sourced from the brisket, chuck, plate, or rib sections of the steer, they consist of a short portion of the rib bone overlaid with a thick layer of deeply marbled muscle and connective tissue. Because these muscles assist with the animal’s posture and breathing, they are naturally tough. However, they contain a massive amount of intramuscular fat and collagen, which melts down during cooking to create an incredibly succulent texture and a luxurious, glossy sauce.
The Best Ways to Cook Them
Because of the distinct butcher styles, short ribs require entirely opposite cooking techniques depending on the cut you buy.
- Red Wine Braising (For English Cut):
- Sear: Season the thick blocks heavily with salt and pepper. Sear them in a hot Dutch oven until a deep, dark brown crust forms on all sides, then remove.
- Aromatics: Sauté minced onions, carrots, celery, and garlic in the rendered beef fat. Stir in tomato paste and cook until darkened.
- Braise: Deglaze the pan with a full bottle of dry red wine (like Cabernet or Pinot Noir) and a splash of beef stock. Return the ribs to the pot (liquid should cover them 3/4 of the way). Toss in fresh thyme and rosemary. Cover tightly and bake at 300°F (149°C) for 3 to 3.5 hours until the meat is literally falling off the bone.
- Korean BBQ Style Grilling (For Flanken Cut):
- Marinate: Marinate the thin strips for 4 to 24 hours in a sweet and savory mixture of soy sauce, brown sugar, toasted sesame oil, garlic, ginger, and grated Asian pear (the pear contains enzymes that tenderize the meat).
- Grill: Fire up a grill or a cast-iron grill pan to high heat. Grill the strips for just 2 to 3 minutes per side until slightly charred and caramelized. Snip them into bite-sized pieces with kitchen shears around the small bones before serving.