Beef cut: where it is, price, recipes

Short ribs

Alternating bands of meat, fat and bone. It is what gives pot-au-feu its flavour and Korean galbi its chew; braised long enough, the meat slides off the bone on its own.

Braised
Stewed
Boiled

$6/ lb

Marguerite · Brisket and plate

In French: Plat de côtes
US side: Short plate
Around the world: Tira de asado (Argentina)
Where it sits: Brisket and plate. In Texas the same muscle becomes brisket: twelve hours of smoke.
Tenderness: 1/5
Flavor: 5/5
Marbling: 5/5
Price: $6 / lb ·
Actual size: ~35 cm

Compared with its neighbors

Compared with Brisket, Short ribs is more marbled (5/5 vs 4/5) and costs $1 a pound more.

Compared with Shoulder clod, Short ribs is less tender (1/5 vs 2/5), more flavorful (5/5 vs 4/5), more marbled (5/5 vs 2/5) and costs $1 a pound less.