Meat
Short Rib
Plate short ribs are meaty rib sections from the plate primal—thicker and often more marbled than back ribs, ideal for English-cut braises, flanken grills, and Korean-style kalbi when cut thin across the bone. Collagen and fat make them luxurious after proper cooking. Braise low until tender, or slice thin across bones for quick marinades and grills. Smoke for BBQ short ribs. Rest braises before serving so juices settle. One of beef’s most rewarding value-to-luxury cuts.
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
American butchers sold plate short ribs for pot roasts and stews.
Korean kalbi made thin-cut plate short ribs a global grill star.
Fine dining elevated braised short ribs to a ubiquitous main course.