Beef Short Ribs

Beef short ribs are a cut of meat that comes from the rib section of a cow. They are known for their rich flavor and tender texture. Short ribs are typically taken from the plate or chuck area of the cow, which is located between the brisket and the rib section.

These ribs are called "short" because they are cut into shorter lengths compared to traditional beef ribs. They consist of meat, fat, and bone, which all contribute to their delicious taste. Beef short ribs are often marbled with fat, which helps to keep them moist and flavorful during cooking.

Short ribs can be prepared in various ways, such as braising, grilling, or smoking. They are commonly used in dishes like Korean-style galbi, barbecue ribs, or slow-cooked stews. The meat becomes incredibly tender when cooked low and slow, allowing the flavors to develop and the connective tissues to break down.

In the supply class Meat, Poultry, and Fish, beef short ribs are categorized as a subsistence item. This means that they are considered a staple food item that provides sustenance and nourishment. They are commonly found in military rations, institutional food service, and other large-scale food operations.

When purchasing beef short ribs, it is important to choose cuts that have a good amount of meat on them and are well-marbled. This will ensure that you get the best flavor and tenderness when cooking.