Ingredient
Beef short rib
Rib bones with a thick cap of well-marbled meat, sold cut across the bone (flanken) or along it (English). The bone and the collagen do the work: a long braise gives you a sauce with body you cannot get from a leaner cut.
- Sourcing
- A butcher will cut them either way — say which you want. Korean grocers sell flanken-cut ribs ready for grilling.
- Varieties
- English cut, Flanken cut, Boneless
- Quality cues
- A generous, even meat cap over the bone. Ribs that are mostly bone with a thin skim of meat are poor value however cheap.
- Substitutions
- Beef chuck, Beef shin, Oxtail
- Storage
- Refrigerate at 4°C or below, bottom shelf. Braise, cool and refrigerate overnight if you want to lift the fat off easily.
- Shelf life
- 3-5 days refrigerated raw; 6-12 months frozen
Nutrition
Per 100 g
- Calories
- 240 kcal
- Protein
- 17.2 g
- Fat
- 19 g
- Carbs
- 0 g
- Fibre
- 0 g
- Sugars
- 0 g
- Sodium
- 75 mg
From USDA FoodData Central (#170827). Raw, edible portion.