beef short rib

A flavour rich rib cut with a mix of meat, fat, and connective tissue. It is less meaty than flat rib, but develops deep, rich flavour when cooked slowly with moisture.

Best suited to slow cooking methods such as stews, soups, or braises, where the connective tissue breaks down into a silky texture and the flavour concentrates.

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.