Wednesday's Helping: Short Ribs

Short ribs: The fat is where it's at
Short ribs might seem a bit rustic. We use short ribs because their fat content means loads of flavor. They are taken from the midsection (just behind the chuck flank) of the cow or bull. You’ve probably heard about beef marbling. The best tasting beef cuts have good fat marbling. Look for ripples of fat running through the red meat for better flavor.