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Shortribs
Simmering the ribs before cooking breaks down the connective tissue, ensuring a tender, moist result. Rich and full-flavoured, short ribs take on flavour well. The length of ribs can vary depending on the recipe they are used in.
SECONDARY CUTS
Short ribs
Short ribs are taken from the forequarter after the brisket is removed. They’re made up of the rib bone and layers of rib meat and fat. Simmering the ribs before cooking breaks down the connective tissue, ensuring a tender, moist result. Rich and full-flavoured, short ribs take on flavour well. The length of ribs can be vary depending on the recipe they are used in.
