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boneless chuck short rib | by Tim Evanson
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boneless chuck short rib

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. (The meat varies in thickness, depending on where the rib was taken.)


"English cut" short ribs are when the ribs are cut parallel to the bone, leaving a bone covered in meat about 6 inches in length. English cut short ribs may be served individually, or three or four may served connected to one another (a style known as the "plate").


These are boneless, indicating that the bone has been removed by the butcher.

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Taken on January 27, 2017