Short ribs: Difference between revisions

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Short ribs (UK cut: Thin Rib) (Commonly known in UK as 'Jacob's Ladder' ) are a popular cut of [[beef]]. Beef short ribs are larger and usually more tender and meatier than their [[pork]] counterpart, [[pork spare ribs]]. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.

A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscles and tendon, and a layer of boneless [[meat]] and [[fat]] which is thick on one end of the slab and thin on the other. There are numerous ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an "English cut"; "flanken cut" across the [[bones]] (typically about 1/2 inch thick); or cut into boneless steaks. However, these boneless steaks are not to be confused with "boneless country-style short ribs," a cut recently introduced in the United States as a cheaper alternative to rib steak, which are not ribs but cut from the chuck eye roll.

In Korea, short lengths of rib are often further butchered by butterflying (or using an accordion cut) to unfurl the meat into a long ribbon trailing from the bone, or the meat can be removed from the bone entirely and cut into thin (1/4-1/8 inch thick) slices.

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