Description
A versatile cut, the short rib can be braised, barbecued, slow-cooked or even cooked sous-vide.
Enjoying a recent revival, the short rib is currently very popular with many celebrity chefs, many of whom are steering away from the traditional usage, and heading towards a more international vibe, with Asian-inspired flavours.
The cut can come from the chuck, rib or short plate and can come prepared in numerous ways including, but not limited to, English cut and flanken cut and boneless.
The short rib is an excellent source of B12 vitamins and contains rich marbling associated with a rib steak. Being dense in muscle, it's suggested they should be cooked slowly and will result in a deep beefy flavour for your dish.
