Katana VentraIP

Short ribs

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines.

"Short rib" redirects here. For the comic strip, see Frank O'Neal § Short Ribs. For the bone abnormality, see Short rib – polydactyly syndrome.

Type

List of beef dishes

Ribs (food)

Aidells, Bruce; Ramo, Anne-Marie (2012). . Boston: Houghton Mifflin Harcourt. ISBN 9780547241418.

The Great Meat Cookbook

Banfield, Richard C. (1946). (Report). Washington, D.C.: U.S. Government Printing Office. hdl:2027/umn.31951d03555883n.

Investigating Certain Matters Relating to Food Production, Distribution, and Consumption. Subcommittee of the Committee on Agriculture and Forestry. U.S. Senate. 79th Cong., 2d sess

Danforth, Adam (2013). . North Adams, Mass.: Storey Publishing. ISBN 9781612121833.

Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Green, Aliza (2005). . Philadelphia: Quirk Books. ISBN 9781931686792.

Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

Green, Aliza; Legato, Steve (2012). . Beverly, Mass.: Quarry Books. ISBN 9781592537761.

The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat

Milsom, Jennie (2009). . New York: Sterling. ISBN 9781402770500.

The Connoisseur's Guide to Meat

Meyer, Arthur L. (2012). . Guilford, Conn.: Lyons Press. ISBN 9780762778300.

Houston Chef's Table: Extraordinary Recipes From the Bayou City's Iconic Restaurants

Peterson, James (2010). . Berkeley, Calif.: Ten Speed Press. ISBN 9781580089920.

Meat: A Kitchen Education

Planck, Nina (2014). . New York: Bloomsbury USA. ISBN 9781608196753.

The Real Food Cookbook: Traditional Dishes for Modern Cooks

Ward, Cole; Coshof, Karen (2014). . White River Junction, Vt.: Chelsea Green Publishing. ISBN 9781603584685.

The Gourmet Butcher's Guide to Meat: How to Source It Ethically, Cut It Professionally, and Prepare It Properly