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How to hilt short ribs

Before you head off to the butcher, you need to understand the cut and how to deal it.

Short ribs are taken from a steer's "plate" or "short coat." That's the section of the cow between the chest and belly, beneath the rib section. Its proximity to the "working" part of the cow accounts for both the toughness and heap of fat usually attributed to the cut.

You can grill short ribs, such as in the Korean dish kalbi. Using a keen knife, cut a thin layer of the meat away from the bone, but leave it still engaged at the edge. Slice another layer, butterflying the meat but leaving it still engaged, until a long, thin sheet of meat (and bone) is left. Then marinate the rib in a medley of mixtures and cook on a hot grill over direct heat. Cut off bite-gauge pieces, and eat the chewy pieces with seasonings, condiments, kimchi and salads.

But diners demonstrate a tendency to associate short ribs with more tender results and think of it as a winter dish.

Source: Plain Dealer

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Source: Brian Collins Design: Lea & Perrins Steak Sauce