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The beef short rib is a richly marbled, bone-in cut taken from the lower rib and plate of cattle (Bos taurus) — a slab of meat layered over a short length of rib bone. Tough, fatty and laced with connective tissue when raw, it turns meltingly tender, gelatinous and deeply beefy under long, slow cooking, which has made it a favourite of braisers, barbecuers and the Korean grill alike.