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beef short ribs

Beef short ribs are a flavorful cut taken from the lower portion of the cow's rib cage, including the plate and sometimes the chuck area. They are characterised by a thick layer of meat sitting atop the bone, combined with generous marbling and connective tissue. This structure makes them ideal for slow-cooking methods, as the collagen and fat gradually break down, creating tender, juicy meat and a naturally rich, gelatinous sauce. Short ribs are versatile and can be used in stews, braises, or even smoked and barbecued for deeper flavour.

The flavour of beef short ribs is robust and beefy, stronger than leaner cuts like brisket or chuck. They absorb seasonings, wine, or stock beautifully, enhancing any slow-cooked dish with complexity and depth. When cooked slowly, the meat almost melts in the mouth while holding a satisfying structure, making it a favourite in both traditional European stews and modern gourmet braises. Their combination of tenderness, richness, and intense flavour makes beef short ribs one of the most rewarding cuts for hearty, comforting meals.
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