The food lab better home cooking through science ( PDFDrive ) 404
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rib-eye,farmoreflavorfulthanatenderloin,andthickerand
meatierthanaskirtorhangersteak,there’snothing—andI
meannothing—betteronthegrillthanshortribs.
Alsosoldas:Kalbi(Korean),Jacob’sLadder(UK,whencut
acrossthebones),asadodetira(Argentina).
Where it’s cut from : The ribs (duh). Although short ribs
can be cut numerous ways, they generally come from the
areaoftheribsabitfartherdowntowardthebellythanrib
steaksorstripsteaks(whichcomefromclosertotheback).
Whencutintolongslabswithbonesabout6to8inchesin
length, short ribs are referred to as “English cut.” When
sliced across the bones so that each slice has four to five
shortsectionsofbone,theyareknownas“flanken-style.”
Shopping:Likeanymeat,shortribscanvaryinquality.The
verybestcomefromhighupontheribs,closetowhereribeye steaks are cut from. The top 6 inches or so is what
you’re looking for. With ribs cut from this region, you’ll
find a bone about 6 inches long, 1½ inches wide, and ½
inch thick, with a slab of meat sitting on top of it about an
inchhigh.
Some less-scrupulous butchers will sell sections cut from
muchlowerdownontheribasshortribs.You’llrecognize
thesebytheskimpyamountofmeatonthem.Don’tbother
with them, they won’t work at all (unless you’ve got a
coupleofhungrydogs).Lookformeatyribswithplentyof
marbleing.
EitherEnglish-orflanken-stylewillworkjustfineonthe
grill,butIprefertobuyEnglish-cutribs.Thisaffordsmethe
possibility to remove the meat from the bone in one
relatively thick steak. If you can manage to find boneless
short ribs, all the better. Simply slice them into individual
steaksandthey’rereadytocook—nowaste.
Trimming:Iftheribshaveabigcapoffat,trimittoabout
⅛ inch. There should be no need to remove any sort of
silverskinorconnectivetissue.English-cutshortribscanbe
cut off the bone as well. Save the bones for stock (or the
dogs!).
Cooking:Becauseshortribshavesuchahighfatcontent—
they are unforgivably rich—they’re a relatively foolproof
cuttoworkwith.Theintramuscularfatactsasaninsulator,
whichmeansthattheycookabitmoreslowly,givingyoua
largerwindowoftimetopullthemoffthegrillatthedesired
