Allyson Gofton - Go American with Beef Short Ribs

Publish Date
Friday, 26 September 2014, 12:00AM
By Allyson Gofton

You may have to ask your butcher for short ribs…they’re essentially an American or British beef cut, although their popularity in the States is finding its way here. They are generally more tender and carry more meat than pork short ribs and, as a cheaper cut, are best slow cooked or braised. They are also popular in France, as I discovered, and ideal for the classic French pot-au-feu.  

Marinated and cooked quickly over high heat, they are good for the barbecue…and it’s permissible to eat them with fingers!

Beef short ribs are full of flavour and cooked to perfection the meat falls off the bone. Sure, they’ve got some fat on them, like most cheaper beef cuts, but that’s where the flavour comes from.

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