It seems that every food blogger has a recipe for short ribs. Something about short ribs just sounds so alluring. In all actuality, I had no idea what a short rib even was until about 4 days ago. I knew it was a cut coming from a cow and not a pig but how exactly a short rib differed from a standard rack of beef ribs, that was the golden question.
Assuming you could benefit from a quick short rib 101 too, here it is in a nutshell. They are referred to as short ribs because they come from the part of a cow called the short plate. In short ribs the meat is located on top of the bone. As you can see from the diagram above, the short plate is located next to more familiar & inexpensive cuts of beef like brisket & flank steak.
Short ribs are best cooked low & slow with moist heat. Why? Because short ribs are comprised of lots of fat (why they are so delicious) & a type of connective tissue known as collagen. Unlike collagen’s counterpart (elastin), collagen will soften as it is heated. When short ribs are cooked long enough the fat & collagen will melt. As the fat & collagen drip off onto the meat it lubricates the muscles providing oodles of wonderful flavor!
I couldn’t get over how delicious & tender my short ribs came out.. The drippings mix with the soy sauce & Korean bbq sauce to make an amazing broth that is excellent poured over a bed of noodles. This dish is more reminiscent of a stew rather than ribs as the meat literally falls of the bones during the cooking process, leaving chunks of tender beef floating behind.
Recipe Adapted From: Real Simple