short ribs


Rectangles of beef about 2 inches by 3 inches, usually taken from the chuck cut. Short ribs consist of layers of fat and meat and contain pieces of the rib bone. They're very tough and require long, slow moist-heat cooking.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Braised Short Ribs — The Weekender

Chilly weather got you down? Lift your spirits and warm your home with a batch of Jeff's Braised Short Ribs.

Meet Nutritional Yeast (That's "Nooch" For Short)

The name sounds strangely antiseptic, and the powdery flakes look suspiciously like what you'd sprinkle into the goldfish tank. But that does not deter certain cooks and bloggers (mostly vegetarian and vegan ones) from singing the praises of nutritional yeast.

Ribs, Lightened Up

This backyard classic can be tricky to make, messy to eat and tough on the waistline. We can’t do much about the mess, but can help out with everything else. Grab your napkins!

The Secret to Cooking Great Ribs

Learn the secrets to perfect BBQ ribs from Pit Master Butch Lupinetti

Pork Belly Ribs and Bacon Guide

Choosing and preparing pork belly, pork ribs and bacon

"Crockett" and "Short Bob" Go to War — Alton's Camp Cutthroat After-Show

Watch Food Network's Cutthroat Kitchen: Alton's After-Show hosted by Alton Brown.

Top Holiday Recipes, Lightened Up: Paula’s Rib Roast

Paula’s Foolproof Standing Rib Roast is a holiday favorite. With only 4 ingredients, there’s not much more to the recipe than tossing this bad boy in the oven. Making this recipe healthier is also pretty simple.