Short Ribs

Short ribs are taken from the forequarter after the brisket is removed. They’re made up of the rib bone and layers of rib meat and fat.

They can also be cut across-ways to create Asado-style ribs. Simmering before cooking breaks down the connective tissue, ensuring a tender, moist result. Rich and full-flavoured, short ribs take on flavour well.

COOKING METHOD

Braise, roast, slow cook, grill (Asado style), smoke

CUTS

Short Ribs	Asado Style Ribs

DISH INSPIRATION

Braised short ribs with beetroot and lettuce: