Introduction When it comes to the ultimate cold-weather comfort food, few dishes can compete with a slow-simmered short rib ...

the lower portion of those ribs that remains is the beef plate, also called the beef short plate. It’s IMPS item #121, and is rarely sold intact these days. Included in the cut is the outside ...

Also known as short-plate ribs, beef ribs come from the short plate of the steer, right below the rib primal (where you get ...

Customers love beef ribs. When a pitmaster plunks down a big, thick fatty rib on a plate, cameras are whipped out to document this ultimate carnivore trophy that is the succulent symbol of the ...

They're just the beefy short cuts from beef ribs, and they usually come from the plate or the chuck section of the cow. Now, because of this, they've got lots of intramuscular fat and collagen.

These tasty Korean-style short ribs are a perfect ... allow to rest a few minutes. Slice the beef crosswise into one-fourth- to one-half-inch strips. Plate each serving with a side of the dipping ...

Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate ... beef will cook faster than grain-fed). Remove short ...

The slow-cooked beef short ribs Pat uses in the version ... With tongs, transfer the short ribs to a plate. Return the short ribs and their juices to the casserole, cover partially, and simmer ...