Short ribs are from the lower part of the cow and, while tough initially (due to connective tissue) become succulent and tender when cooked slowly over low heat. They are well-marbled making them juicy and delicious!
Short ribs are from the lower part of the cow and, while tough initially (due to connective tissue) become succulent and tender when cooked slowly over low heat. They are well-marbled making them juicy and delicious!
