Beef Short Ribs

Name: Beef short ribs — meaty, fatty cuts from the rib and plate of the cow, sold bone-in as thick chunks (English cut) or as thin strips cut across the bone (flanken style, used for Korean galbi).

Description

Short ribs are cut from the lower portion of the rib cage, and have a lot of fat and connective tissue between the bones, which gives them deep, beefy flavour and a rich, unctuous texture when cooked slowly. The thick English-style pieces are braised for hours until the meat falls from the bone, and the thin flanken strips are grilled quickly.

They are a staple of Korean barbecue (galbi, marinated in soy, pear and garlic), of French and American braises in red wine, and of Texas smoked beef ribs, and are among the richest cuts.

Main nutrition value

Beef is a rich source of high-quality protein, highly absorbable haem iron, zinc, vitamin B12, selenium and niacin, with the amount of fat varying by cut. Short ribs are among the fattiest cuts, with a lot of saturated fat.

How best to be consumed

Short ribs are braised slowly, or sliced thin and grilled.

1. Season and brown thick short ribs, then braise in red wine, stock and aromatics for 2.5 to 3.5 hours at 150°C, until tender.
2. Marinate thin flanken-cut ribs in soy, garlic, sugar and pear, then grill quickly, for Korean galbi.
3. Chill the braising liquid and skim off the fat before serving.
4. Serve with mashed potato, polenta, rice or crusty bread, to absorb the sauce.
5. Smoke them for Texas-style beef ribs.

Overconsumption could cause…

Short ribs are very rich, and best as a treat.

1. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
2. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
3. Harmful compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) formed when meat is charred or cooked at very high heat over flames, so avoid burning it, marinate first, and cook gently. This applies to grilled galbi.
4. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
5. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsBeefMammals (red meat)High saturated fatLow sodiumRich in vitamin B12Rich in zincFresh

Related foodsBeef RibeyeBeef BrisketBeef Mince / Ground BeefBeef ChuckCorned BeefBeef Flank Steak

Wikipedia — Short ribs, used for origin, naming and history: https://en.wikipedia.org/wiki/Short_ribs