Short Ribs
Our short ribs are prepared with an English-style cut. Each rib bone is cut seperately with a large chuck of meat attached. The bone and meat are cut into manageable chunks. The other style of butchering is called flanken-style in which the short ribs are cut into thin cross sections that contain two or three pieces of bone surrounded by pieces of beef.
Both styles of short ribs have a fair amount of fat, making them ideal for the grill. However, the thickness of the meat makes them difficult to grill. To obtain an evenly cooked piece of beef, when grilling, is to slit the meat on opposing sides several times. This will have the effect of opening the beef up like a book with the meat being a uniform 1/4 inch thick throughout. This method should leave the meat tender while cooking quickly.
The other method of cooking English-style short ribs is to use a long, slog and moist cooking method. This method of cooking is similar to cooking a roast, allowing the fat and connective tissue to disintigrate without drying out the meat.