Australian Beef Short Ribs Chilled “1 Kg”

Australian Beef 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, which is overlain by meat which varies in thickness. Chuck Short Ribs come from right under the chuck from the first to the fifth rib, and can also go by the name Flanken Ribs. Other names which Beef Short Ribs go by include: braising ribs, crosscut ribs, English short ribs, Korean short ribs. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. In short, they’re an indulgent treat for anyone who loves beef and a real comfort food. Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast. Beef short ribs are prepared from the meat that lies on top of the side ribs in the short plate cut of a cow. Although they are rich in protein and nutrients like vitamin B-12, short ribs are also high in fat. To best enjoy the short ribs, braise until the meat is very tender (2.5-3 hours). Check after an hour and add more stock, if necessary. When the meat is fork-tender and falling off the bone, discard bones and remove the meat from the liquid. Braised short ribs are a good source of protein and a number of essential vitamins and minerals. The meatiest short ribs with the best ratio of fat and bone come from the chuck—the labels might say beef chuck short ribs or arm short ribs.