There are many popular cuts of beef, and each has its own specific flavor and texture. Every family has a unique recipe, often handed down from generation to generation, to cook some beef cut to perfection.
The short rib is one of those popular cuts of beef that tends to be a family favorite, whether it’s for a Sunday lunch or having a BBQ with friends. But what exactly is a short rib?
Short rib is a cut of beef that’s tender, juicy, and full of flavor if it is smoked, cooked, or braised in a proper way.
- Every short rib cut needs to be prepared and cooked in just the right way to get optimal flavor and tenderness from the meat.
- This is because short ribs are cut from the lower or upper rib cage, where the meat is tough. Let’s see what chefs, food experts, and the US Department of Agriculture have to say about the perfect short rib and how to prepare it!
What Is Short Rib Exactly?
Short ribs are ribs explicitly cut from the lower rib cage of a cow, just behind the brisket. This is also referred to as a plate short rib. In contrast, the upper part of the rib cage is often referred to as beef ribs or beef back ribs; this is the cut of meat that is most commonly known as prime rib or rib-eye steak.
The short rib is a very versatile cut of meat, and therefore very popular for its flavor and fall-off-the-bone tenderness. There are three primary cuts of short ribs, and they are:
- The Back Short Rib – These are a more expensive form of short rib. This cut comes from the rib primal after the rib is removed. Despite this cut being more expensive, it has less meat, but it is very tender.
- Plate Short Rib – This cut is the most popular for a BBQ. It comes from ribs six, seven, and eight, just below the rib-eye. The plate short rib, in particular, is popular to use because of the high fat content between the meat. The fat in the ribs will make the flavor rich and juicy. It is a big cut and even meatier than chuck short ribs. It is also very tender.
- Chuck Short Rib – This short rib cut comes from the Chuck Primal in the shoulder section and is cut from ribs one to five. Most of the surface fat is trimmed off. This is a leaner and tougher cut of meat, so therefore it requires more braising or cooking time.
Other Cuts Of Short Rib
- English Cut – This short rib cut is butchered parallel to the bone and not across. This method can be applied both to the chuck short rib and the plate short rib. This way, the ribs have a good layer of fat and the silverskin or membrane that can be removed.
- Flanken – This style of cut is done across the bone instead of parallel, thus making the length of the bone half an inch wide. Flanken ribs contain more hard fat making this an excellent cut for brining or marinating.
- Riblets – This cut of rib is the cut that is often overlooked. It has individual chunks of small ribs, only a couple of inches long. This cut of short rib is excellent for braising and slow cooking.
Which Part Of A Cow Does Short Rib Come From?
There are thirteen ribs on each side of the cow’s torso. The meat is separated between the twelfth and thirteenth ribs.
Short ribs are cut explicitly from the lower rib cage of the steer. The Chuck Short Rib comes from the first five bones, also known as the Chuck Primal.
Next, you have the seven bones on the Rib Primal. This cut gets separated from the chuck, and it includes the Plate Short Rib and the Back Short Rib.
Grading The Quality Of A Short Rib
According to the United States Department of Agriculture (USDA) standards and regulations, there are two ways to evaluate and grade beef, namely Quality Grades and Yield Grades:
- Quality Grade deals with the palatability of the beef; in other words, it specifies the flavor, juiciness, and tenderness, based on the degree of marbling (interweaving of fat with the meat) and its maturity. Quality Grade is most important for all beef cuts, including short rib.
- Yield Grade determines how much usable lean meat is on the carcass. It indicates the percentage of closely trimmed, boneless retail cuts that can be delivered.
Prime beef has abundant marbling and tends to be the juiciest short rib.
How To Prepare Short Rib For Cooking
The short rib has a top layer of fat that covers a thin layer of connective tissue (this is referred to as the silverskin).
Removing the silverskin from the meat is best as this connective tissue will not break down in the cooking process.
There is a heavy membrane at the backside of the ribs; leave this membrane on the bone to help keep the meat together in the cooking process.
When preparing your short rib, start by removing the fat and the silverskin on top of the ribs with a sharp knife. There will still be plenty of meat and fat content between the meat to ensure that it will be flavorful and moist.
According to chef Nyesha Arrington, you can get the best flavor from your ribs by applying a dry rub that consists of a 50/50 mixture of kosher salt and coarse black pepper. Refrigerating the short ribs overnight will help the salt to penetrate the meat.
This simple yet efficient way of preparing your ribs is definitely still the most straightforward and tastiest way to get the best out of short ribs.
Different Ways To Cook Short Ribs
There are many ways to cook short ribs and as many variations on those methods as there are cooks and chefs.
You can use these indications and improve on them according to your taste:
First, get some color on the short rib by browning it on a stovetop. Then add some aromatics, wine, and beef stock. Finish the cooking process in the oven. Low and slow cooking is the recipe for the best short rib.
Marinate the short ribs first (marinating it for at least two hours or overnight). Marinating meat helps to break it down, ensuring that it is tender. Flanken short rib is the best cut for grilling.
First, cover the short ribs with a dry rub, something as simple as a 50/50 combination of coarse ground black pepper mixed with kosher salt. Then pop it into the oven at a low temperature.
4. Sous Vide
This cooking technique will give you the exact desired level of cooking every time. Sous vide means ‘under vacuum,’ involving sealing the food in a vacuum-sealed bag and cooking it submerged in water. The sous vide method will achieve results that are impossible to achieve with any other cooking method.
5. Slow Cooker
You can also braise the short rib in a slow cooker, using the same cooking method as with normal braising.
Using the 3-2-1 method, low and slow is always the best way to smoke short ribs. This means cooking it at a temperature of 225 oF for about 6 hours.
The short rib is a choice cut of beef that can be an absolute hit, no matter how you cook it. Cooking short rib slowly at low temperatures will ensure the best result, giving you juicy, moist, and tender ribs every time!
And getting your rib cut from the right place will definitely make sure that your meat will be juicy as how it should be. Head out to our ButcherBox review, a meat delivery service company that serves with quality.