Short Ribs are popular meat cuts across the world. The reason for its name – Short Ribs – is that it comes from the short plate, which is also the belly area of the cow. Short ribs usually come together with the rib bones which helps to give extra flavour to the meat. Compare to other meat cuts, Short Ribs is tougher as it is the part of the cow that is heavily exercised.
Short ribs are easy to cook and economically priced. It has a lot of flavour and suitable for either braising or barbecue.
Chinese love to use Short Ribs for braising. Under slow cooking, the connective tissue is broken down, making the meat more tender. In Korea, Short Ribs are marinated in ganjang, a type of Korean soy sauce, before it is grilled in galbi style.
