WHAT ARE SHORT RIBS?
A sub-section of ribs in general, short ribs are the ends of the ribs that are closest to the breastbone. They are called “short” because the long rib is chopped up into “shorter” pieces, each about the size of your hand. Basically there is a muscle that is well marbled and runs from the short plate and across the ribs. It’s known to be rich in both marbling and collagen. The latter is equally important as it breaks down when cooked slowly over long periods of time. The presence of collagen is also why this cut, unlike many others, needs to be braised first.
WHERE IS THIS CUT LOCATED?
They are cut from the brisket, chuck, rib or plate areas of the cow in general. Basically the bottom front of the cow where the ribs protects the animal’s internal organs from unwanted abuse.
WHY ARE MY SHORT RIBS TOUGH?
The good news is this can occur not only if they’re overcooked, but if they’re under-cooked as well! With overcooked meat, there’s not much you can do to fix the meat itself. Instead use the drippings to make a sauce with some stock and vinegar. Let the meat relax and then gently warm in the sauce. If the meat is under-cooked, the connective tissue hasn’t broken down yet. Continue cooking and you’ll start to see the meat relax and get much tastier!
HOW LONG DO I COOK SHORT RIBS FOR?
|HOW LONG DO I COOK IT FOR:|
|Medium||135 F / 57 C|
|Medium-Well||145 F / 63 C|
|Well Done||155+ F / 68 C|
Note: Note that in general an internal core temperature of 160 F (70 C) is recommended by the U.S.D.A. for most meats to be safe for consumption. However professional chefs will favor lower temperatures and relax meat for half the cooking time prior to warming it up again and serving.