Bone-in short ribs are a highly sought-after cut of meat that's known for its rich, beefy flavor and tender texture. This cut is taken from the beef chuck, which is located in the shoulder area of the cow. The ribs are cut into individual portions, with each piece containing a small bone surrounded by meat. Bone-in short ribs are also known as beef ribs, English ribs, and flanken-style ribs.
One of the reasons that bone-in short ribs are so popular is their versatility in cooking. They can be prepared in a variety of ways, such as braising, grilling, or smoking. Slow cooking methods like braising are especially popular because they allow the meat to become incredibly tender while also absorbing the flavors of the cooking liquid. When grilled or smoked, the ribs take on a smoky flavor that pairs well with bold and tangy sauces.
When it comes to flavor, bone-in short ribs are hard to beat. They have a rich, beefy flavor that's perfect for hearty, comforting meals. The meat is also marbled with fat, which adds to its tenderness and flavor. Bone-in short ribs are perfect for special occasions or as a treat for yourself and your family. So whether you're looking to prepare a classic barbecue dish or a fancy braised meal, bone-in short ribs are the perfect choice for any meat lover.
Try this recipe for Savory Red Wine Braised Short Ribs
Here's a recipe for a delicious dish using Bone-In Short Ribs from HM Cattle Company:
Savory Red Wine Braised Short Ribs
Ingredients:
- 4 bone-in short ribs from HM Cattle Company
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F.
- Season the short ribs with salt and pepper. Heat a Dutch oven over medium-high heat and sear the short ribs on all sides until browned. Remove the ribs from the pot and set aside.
- Add the onion, garlic, carrots, and celery to the same pot and cook until softened.
- Pour in the red wine and bring to a boil. Cook until the wine has reduced by half.
- Add the beef broth, tomato paste, thyme, and bay leaves to the pot.
- Return the short ribs to the pot, making sure they are submerged in the liquid.
- Cover the pot with a lid and transfer it to the oven.
- Bake for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
- Remove the short ribs from the pot and strain the liquid to remove any solids.
- Return the liquid to the pot and cook over medium heat until it has thickened to your desired consistency.
- Serve the short ribs with the sauce on top and enjoy the rich and savory flavors of this delicious dish made with Bone-In Short Ribs from HM Cattle Company.
