Beef Short Rib

Short ribs, taken from the lowest region of the cow’s rib cage near the brisket, have a rich taste thanks to well-exercised muscles. While this initially makes them somewhat less delicate, long cooking transforms them into melt-in-your-mouth marvels. Their adaptability adds to their appeal; short ribs may be braised for a warm stew, grilled for a smokey barbecue twist, or even Korean-style for a flavor excursion.