Short ribs
Short ribs
Short ribs (/ʃɔːrt rɪbz/) are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
Etymology
The term "short ribs" comes from the fact that the cut of meat is literally shorter than traditional rib roast cuts. The word "rib" comes from Old English ribb, which is related to the Old High German rippa, and the Old Norse rif, all meaning "rib".
Preparation
Short ribs can be prepared in a variety of ways, including braising, grilling, smoking, or roasting. They are often marinated before cooking to tenderize the meat and add flavor. In many cuisines, they are slow-cooked to make the meat tender and flavorful.
Related terms
- Beef: The type of meat that short ribs come from.
- Brisket: A cut of meat from the breast or lower chest of beef or veal.
- Chuck: The cut of beef that includes the shoulder part of the cow.
- Plate: The other name for the short plate, is a forequarter cut from the belly of the cow, just below the rib cut.
- Rib roast: A cut of beef from the rib section, which is roasted with the bone in.
External links
- Medical encyclopedia article on Short ribs
- Wikipedia's article - Short ribs
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