Short ribs refer to a flavorful and meaty cut of beef taken from the rib section of the cow. Unlike rib steaks, which are cut parallel to the bone, short ribs are cut perpendicular to the bone, resulting in short segments of meat with a portion of bone attached. Short ribs are prized for their rich marbling and collagen content, which make them incredibly tender and flavorful when cooked low and slow. They are often braised, stewed, or slow-roasted to break down the tough connective tissue and render the fat, resulting in succulent, fall-off-the-bone meat.

What are "short ribs"?

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