Short Ribs are a wildly flavorful and rich cut that beg to be cooked low and slow. They combine the large rib bones, and layers of meat and fat that create an amazing mouthfeel and deep flavor. Slow cooking this dry aged cut produces fall-off-the-bone deliciousness that is perfect served atop polenta or pasta when you're craving a hearty dinner.
Other Awesome Cuts
Short Ribs come from the rib cage of our cattle, specifically the rib plate. The meat on those ribs is desirable because it features a glorious combination of meat and fat. Cutting them down into two-inch by three bone pieces makes them easier to eat, share, cook, devour.
Low and slow is the name of the game. To achieve the desired tenderness, you'll need to cook your Short Ribs to 195°F, and keep it there for a few hours. The long cooking time allows connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by braising using REAL stocks/bone broths along with fresh herbs. Finish your deep braise with vinegar or fresh citrus to brighten all of those wonderful flavors.