Chuck Short Ribs
Alt Names: Bone In Short Ribs, Boneless Short Ribs, Braising Ribs
French : Bouts de côtes d’épaule | Spanish: Asado de tira
THE BASICS & BEYOND
Rich in flavor, our chuck short ribs are an indulgent cut of beef that is portion-friendly and presentation-friendly, thanks to the bone-in profile. Best prepared using slow and/or moist heat, the resulting tender-as-can-be ribs lend themselves to flavorful, memorable menu creations.Schedule A Cutting
Michael Siehien, Sterling Silver Signature Chef
“I get inspired looking at classic recipes and wondering why they were popular and remain popular. I like reworking them and experimenting with variations on a theme.”
To be clear, chuck short ribs come from the chuck, yet are directly adjacent to the rib primal. When cattle are harvested, the first 5 (shorter) ribs stay with the chuck primal, while the remaining ribs go with the rib primal. Thus: short ribs.
Grill / Broil / Smoke / Roast / Sous Vide / Braise
In The Kitchen
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Chef Pete Geoghegan has taken us from the front to the back of the cow in his informative, 10-part look at beef primals. Now, he tackles the final primal with a robust review of the round. This lean, well-worked muscle features many economical cuts that, with some effort, can result in delicious dishes with incredible beef flavor.
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A Look Into the Loin Primal | Listen Now!
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