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When Cooked at low temps for long periods of time beef short ribs become meltingly tender and fortify their cooking liquid with thickening collagen. But they’re also delicious when sliced thin, with or without the bones and cooked quickly over high heat.
Short ribs are a very flavorful cut of meat. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. Methods of preparation include braising, stewing, and barbecue.