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These are rectangular sandwiches of fat, meat, and bone that are often cut into three-inch sections. They're very flavorful, but tough and fatty, so they're best if slowly braised. You can also grill them over low heat, but the dripping fat tends to cause flare-ups. To prevent this, either braise the ribs first or put a drip pan under them. Short ribs are sold either boneless or bone-in. If the cut is made across the ribs instead of between the ribs, the result is called flanken style ribs = kosher ribs = brust flanken = flanken short ribs. Chuck short ribs are tougher but less fatty than the short ribs taken from the underside of the carcass.

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Also known as

  • Short ribs
  • Flanken
  • Barbecue ribs
  • Braising ribs
  • English short ribs
  • Flanken style ribs
  • Kosher ribs
  • Brust flanken
  • Flanken short ribs

Substitutes

back ribs (not as meaty, but more tender)
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