Short ribs

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef
Short ribs
cattle. They consist of a short portion of the rib bone, which is overlain by meat
which varies in thickness. There are two major types of cuts: The "flanken", which is
cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length,
and the "English", which is cut parallel to the bone and leaves the bone up to 6
inches (15 cm) in length. English cut short ribs may be served individually, or three
or four may served connected to one another (a style known as the "plate"). Short
ribs are popular in many international cuisines.
The plate, an American cut of beef
from which short ribs may be taken.

Type Rib cut of beef

Contents
1 Types of short ribs
2 Cuts of short ribs
3 Short ribs in world cuisines
4 Short ribs in popular culture
5 See also
6 References
7 Bibliography

Types of short ribs

Meatpacking executive Richard C. Banfield notes that the term "short ribs" comes
[1]
from the fact that the cut of meat contains only a portion of each long beef rib.

Using American butcher's nomenclature, short ribs may be taken from the brisket,
chuck, plate, or rib areas of beef cattle.[2][3]

The serratus ventralis muscle defines the area in the beef carcass from where short
Flanken cut short ribs.
ribs come, and is the preferred muscle tissue for short ribs.[4] This muscle originates
near the second rib, and covers most of the rib cage.[4][5] In the chuck area (second
through fifth ribs), the muscle is much thicker. Moving toward the rump, the serratus ventralis becomes less dense, and may not
cover the entire rib. Outside of the chuck, the serratus ventralis covers the entire rib with a degree of thickness only in the plate area.
Over ribs nine through 12, the serratus ventralis is too thin to properly create a true short rib, and meat here is usually turned into a
[4]
"Royal short rib" or else stripped from the bone and used for ground beef.

The latissimus dorsi muscle lies atop the serratus ventralis muscle, and is separated from it by a layer of fat. This muscle is generally
found in the chuck area and the upper portion (toward the spine) of the plate. It adds thickness to chuck and rib short ribs, but is less
prized by chefs than theserratus ventralis muscle.[4]

Chuck short ribs tend to be meatier than the other two types of ribs, but they are also tougher[2] due to the more extensive connective
tissues (collagen and reticulin) in them.[6] Plate short ribs tend to be fattier than the other two types.
[7]
 [4] or "dinosaur ribs".[5] They consist of
Short ribs cut from the rib area near the spine (the dorsal area) are better known as "back ribs"
what remains of the rib in this area after the rib chop is removed.[8] Due to the thinness of the serratus ventralis here, the meat on
these ribs is generallyintercostal muscle (e.g., the muscle between each rib).[4]

Cuts of short ribs

Short ribs, by definition, are not the entire length of rib. When the rib bone is cut
into a 3-to-6-inch (7.6 to 15.2 cm) length,[9][8] left as a section of meat (a "plate")
containing three or four ribs[10] or cut into individual ribs with meat attached, the
short rib is known as an "English cut". They may also be known as barbecue ribs,
braising ribs, or fancy cut ribs.[9] A section of short ribs from the plate (ribs six
through eight, with their intercostal muscle) is known as a "short plate".[4][7] Rib
short ribs are almost always sold as a plate.[3]
British cuts of beef, showing the
When the carcass is cut across the bone to create strips of meat with multiple rib various cuts of short ribs.
bones, the short rib is known as a "flanken cut." These may also be known as
crosscut ribs, Eastern European-style ribs, Hawaiian-style ribs, Jewish ribs, Korean-
style ribs, or "kosher ribs".[5][9] Flanken-cut short ribs incorporate at least two rib bones, and are often no more than 1 to 2 inches (2.5
to 5.1 cm) thick.[9]

Retail meat shops often do not differentiate between short ribs which come from the brisket, chuck, plate, and rib.[5] In the United
States, short ribs from the plate are generally the least expensive cut, followed by medium-priced short ribs from the brisket and
[5]
chuck, and premium-priced short ribs from the rib area.

Beef short ribs are the equivalent ofspare ribs in pork,[10][11] with beef short ribs usually larger and meatier than pork spare ribs.[10]

"Boneless" short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone.[9] "Boneless country-
style short ribs", however, are not true short ribs. They are found primarily in the United States, and are cut from the chuck eye roll
(serving as a less expensive alternative torib steak).[12]

Short ribs in world cuisines

Short ribs are particularly popular inChinese, Jewish, and Korean cooking.[5]

Short ribs generally require long periods of cooking in order to break down the
connective tissues in the meat and make the meat tender. Methods of preparation
include braising, stewing, and sous-vide. Short ribs may also be barbecued, a
popular method that subjects the beef to high heat in a relatively short period of
time.

Pot-au-feu is a classic French method of cooking short ribs. Flanken is a traditional

Eastern European Jewish short rib dish, and serves as the origin of flanken cut of Tira de asado,
short ribs. Flanken-cut short ribs are boiled in broth with onions and other Argentinian/Uruguayan-style short
seasonings until the meat is very tender and the broth is rich. The stew is then served ribs.
with grated horseradish.

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 0.125-to-0.25-inch (0.32 to
0.64 cm) slices. Short ribsmarinated in ganjang (a Korean soy sauce) and then rapidly grilled are known as galbi. Short ribs prepared
in the galbi style, but slow-cooked or steamed along with spices and vegetables is known as
galbijjim.

A specific type of short rib dish which originated in Hawaii is known as Maui-style ribs. In this dish, flanken-cut ribs are marinated
in soy sauce, brown sugar, and ginger, and then swiftly grilled.
The "Royal short rib" is a short rib dish prepared in Europe and the United States which uses ribs nine through 12.[4] The membrane
is removed from the inner side of an English-cut plate, and the plate sliced into its component ribs. The bone is then pulled up from
[13][a]
the meat, leaving meat attached at only one end of the rib. The meat is then rolled backward and tucked under itself.

Short ribs in popular culture

Over the years, short ribs have been mentioned in numerous movies and television shows. Examples include:

In a 1948 Three Stooges short titled "Shivering Sherlocks", Larry Fine has an argument with a customer about
ordering either chicken soup or short ribs.

See also
List of beef dishes
Ribs (food)
Food portal

References
Notes
[13][5][3]
a. A Royal short rib may be made from other ribs or other cuts of short rib as well.

Citations

1. Banfield 1946, p. 70.

2. Green & Legato 2012, p. 51.
3. Milsom 2009, p. 84.
4. Danforth 2013, p. 238.
5. Green 2005, p. 45.
6. Milsom 2009, p. 14.
7. Ward & Coshof 2014, p. 154.
8. Peterson 2010, p. 156.
9. Aidells & Ramo 2012, p. 186.
10. Planck 2014, p. 104.
11. Meyer 2012, p. 100.
12. Cattlemen's Beef Board & National Cattlemen's Beef Association."Boneless Country-Style Ribs Fact Sheet"(http://w
ww.beefitswhatsfordinner.com/CMDocs/BIWFD/FactSheets/Boneless_Country_Style_Rib s.pdf) (PDF). Beef. It's
What's for Dinner. Retrieved 2 January 2014.
13. Green & Legato 2012, p. 51-53.

Bibliography
Aidells, Bruce; Ramo, Anne-Marie (2012).The Great Meat Cookbook. Boston: Houghton Mifflin Harcourt.
ISBN 9780547241418.
Banfield, Richard C. (1946).Investigating Certain Matters Relating to Food Production, Distribution, and
Consumption. Subcommittee of the Committee on Agriculture and Forestry . U.S. Senate. 79th Cong., 2d sess
(Report). Washington, D.C.: U.S. Government Printing Office.
Danforth, Adam (2013).Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and
Butchering. North Adams, Mass.: Storey Publishing.ISBN 9781612121833.
Green, Aliza (2005). Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and
Game Cut. Philadelphia: Quirk Books.ISBN 9781931686792.
 Green, Aliza; Legato, Steve (2012).The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and
Cooking a World of Meat. Beverly, Mass.: Quarry Books.ISBN 9781592537761.
Milsom, Jennie (2009).The Connoisseur's Guide to Meat. New York: Sterling. ISBN 9781402770500.
Meyer, Arthur L. (2012). Houston Chef's Table: Extraordinary RecipesFrom the Bayou City's Iconic Restaurants.
Guilford, Conn.: Lyons Press. ISBN 9780762778300.
Peterson, James (2010).Meat: A Kitchen Education. Berkeley, Calif.: Ten Speed Press. ISBN 9781580089920.
Planck, Nina (2014). The Real Food Cookbook: Traditional Dishes for Modern Cooks. New York: Bloomsbury USA.
ISBN 9781608196753.
Ward, Cole; Coshof, Karen (2014).The Gourmet Butcher's Guide to Meat: How to Source It Ethically , Cut It
Professionally, and Prepare It Properly. White River Junction, Vt.: Chelsea Green Publishing.ISBN 9781603584685.

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