By Brian Child
Beef Short Ribs… they are some of the most tough pieces of beef, and the most flavorful. I find that a great way to have these meat treats is to utilize low and slow cooking method via a flavorful liquids. Now our namesake is marinade, but another way to go is braising.
Beef short ribs are fantastic in a braised process because they contain the following; fat, connective tissue (collagen that turns to gelatin), marrow and of course the beef. These are all elements of flavor, and flavor is good!
Why do I prefer Beef Short ribs? Beef Short ribs are larger, and usually more tender and meatier than pork spare ribs. A full slab of ribs is typically about 10 inches square, and can rage from 3-5 inches thick and generally contain three or four ribs, muscles and tendon, and of course a layer of boneless meat and fat which is thick on one end of the slab and thinner on the other.
The cut I like is a short rib that is about 5-6 inches long and are at least 2 inches thick. This style of cut will hold up to this cooking method.