THE BEST CUT FOR SLOW COOKING
Short ribs are the meaty ends of the beef ribs from the hardworking chest and front shoulders of cattle. Cross-cut across several bones, these are also great slow-cooked.
They are well-marbled, meaty ribs, firmly attached to the bone, with a nice amount of surface fat that melts down the meat during brazing, resulting in a pleasantly chewy mighty tasty meat.
