Description
Next time you’re thinking about a stew, opt for short ribs instead. These meaty treats stand up perfectly to any sauce—the spicier and stickier – the better.
Short ribs come from the beef chuck. They are the five short ribs from this section that are too small to be used for good steaks. So, in short, short ribs are just that: short ribs. The texture and flavor of the meat are similar to ribeye, but there’s not enough of it to cut steaks.
Short rib meat is best cooked on the bone, at low temperatures, and for a long time. Next time you’re craving beef stew, use short ribs instead of lean stew meat. The extra flavor from this fatty cut will impress you and your guests!
