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Short ribs, the Glossary

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle.^[1]

37 relations: Accordion cut, Barbecue, Beef, Beef plate, Braising, Brisket, Butterflying, Chinese cuisine, Chuck steak, Collagen, Cuisine of Hawaii, Cut of beef, French cuisine, Galbi, Galbi-jjim, Ground beef, Hawaii, Intercostal muscles, Japanese cuisine, Jewish cuisine, Korea, Korean cuisine, Latissimus dorsi muscle, List of beef dishes, Marination, Pot-au-feu, Reticular fiber, Rib cage, Rib eye steak, Rib steak, Ribs (food), Serratus anterior muscle, Sous vide, Soy sauce, Spare ribs, Standing rib roast, Stew.
Cuts of beef

Accordion cut

An accordion cut is a technique in butchery, similar to butterflying, in which a thick piece of meat is extended into a thin one with a larger surface area.

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Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food.

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Beef

Beef is the culinary name for meat from cattle (Bos taurus).

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Beef plate

Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. Short ribs and Beef plate are cuts of beef.

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Braising

Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).

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Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. Short ribs and Brisket are cuts of beef.

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Butterflying

Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened.

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Chinese cuisine

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.

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Chuck steak

Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. Short ribs and chuck steak are cuts of beef.

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Collagen

Collagen is the main structural protein in the extracellular matrix of a body's various connective tissues.

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Cuisine of Hawaii

The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.

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Cut of beef

During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. Short ribs and cut of beef are cuts of beef.

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French cuisine

French cuisine is the cooking traditions and practices from France.

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Galbi

Galbi.

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Galbi-jjim

Galbi-jjim.

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Ground beef

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English).

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Hawaii

Hawaii (Hawaii) is an island state of the United States, in the Pacific Ocean about southwest of the U.S. mainland.

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Intercostal muscles

The intercostal muscles comprise many different groups of muscles that run between the ribs, and help form and move the chest wall.

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Japanese cuisine

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.

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Jewish cuisine

Jewish cuisine refers to the worldwide cooking traditions of the Jewish people.

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Korea

Korea (translit in South Korea, or label in North Korea) is a peninsular region in East Asia consisting of the Korean Peninsula (label in South Korea, or label in North Korea), Jeju Island, and smaller islands.

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Korean cuisine

Korean cuisine has evolved through centuries of social and political change.

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Latissimus dorsi muscle

The latissimus dorsi is a large, flat muscle on the back that stretches to the sides, behind the arm, and is partly covered by the trapezius on the back near the midline.

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List of beef dishes

This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient.

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Marination

Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.

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Pot-au-feu

Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables.

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Reticular fiber

Reticular fibers, reticular fibres or reticulin is a type of fiber in connective tissue composed of type III collagen secreted by reticular cells.

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Rib cage

The rib cage or thoracic cage is an endoskeletal enclosure in the thorax of most vertebrates that comprises the ribs, vertebral column and sternum, which protect the vital organs of the thoracic cavity, such as the heart, lungs and great vessels and support the shoulder girdle to form the core part of the axial skeleton.

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Rib eye steak

The rib eye or ribeye (known as Scotch fillet New Zealand) is a boneless rib steak from the rib section. Short ribs and rib eye steak are cuts of beef.

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Rib steak

A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. Short ribs and rib steak are cuts of beef.

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Ribs (food)

Ribs of pork, beef, lamb, and venison are a cut of meat.

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Serratus anterior muscle

The serratus anterior is a muscle of the chest.

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Sous vide

Sous vide (French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature.

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References

[1] https://en.wikipedia.org/wiki/Short_ribs

Also known as Chuck short ribs, Flanken, Short rib, Short-ribs, Thin rib, Thin ribs.

Short ribs, the Glossary

Table of Contents

See also

Cuts of beef

References