Beef Short Rib

A slightly leaner rib cut with thinner layers of meat and more connective tissue. Best suited to slow, moist cooking like stews, soups, or braises, which turn it tender and extract its rich, beefy flavour.
Note: In South Africa, the meatiest rib cut is sold as Flat Rib. If you’re following a US recipe calling for “short rib,” you probably want Flat Rib instead.