Beef Short Rib

Beef short rib is a meaty, bone-in cut from the beef plate or chuck with layers of muscle and fat. It turns succulent and gelatinous when cooked low and slow, releasing collagen for a silky sauce; common methods include braising, stewing, smoking, or grilling flanken-style. Sold as English-cut blocks, thin flanken cross-cuts, or boneless strips.

Butchers popularized the cut across Europe and North America, while flanken-style cross-cutting became a hallmark of Korean and Jewish cooking. Modern markets offer both English and flanken styles, reflecting regional butchery traditions and the rib’s collagen-rich structure.