Beef short rib
Bos taurus · Meat
Top 10 pairings
A richly marbled slab of beef on a short length of rib bone. Tough and fatty raw, it turns meltingly tender and deeply beefy with long, slow cooking. Braisers and barbecuers love it, and so does the Korean grill.
Picking a good onedrag
Freshly cut, cherry-red, firmOff: tacky, slimy, smelling wrong
Counter freshEveryday bestSear, roast or braise, but mince needs 160°F (71°C). Pregnant? Cook all meat through.
ColourRed, a brownish cast under lights
Touch the surfaceMoist and clean, still not sticky
SmellMild, clean, faintly meaty
These cues are Beef's, and hold across its cuts; where this one differs, its own page says so.