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Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections. They have a lot of flavor, but are fatty and fairly tough. For best results, short ribs should be cooked slowly with moist heat. Short ribs that are cut parallel to the bone are known as English style short ribs and may contain some bone or may be boneless. Short ribs cut across the rib bones, in a slab, are known as flanken.
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USDA Nutrition Facts |
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| Calories 164 |
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| Protein 8g |
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| Total Fat 10g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 172mg |
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| Sodium 425mg |
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| Cholesterol 32mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 251 |
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| Protein 18g |
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| Total Fat 18g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 145mg |
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| Sodium 1134mg |
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| Cholesterol 98mg |
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| Serving Size 1 oz |
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| Calories 198 |
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| Protein 14g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 297mg |
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| Sodium 1217mg |
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| Cholesterol 54mg |
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Short Ribs, Beef term - Related Content |
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| Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs ... |
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| Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate. Short ribs that are cut ... |
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| Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs ... |
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| A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches ... |
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| A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings. Beef Noodle Soup provides a beefy flavor enhanced with the addition ... |
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Ribs
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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Short crust is used to make pies and tarts. It is slightly different than
a basic flaky crust in that it is lighter and crispier. It is more tender
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| Beef Article |
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| Slow cooking makes this inexpensive cut tender and flavorful. |
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| The combined essenses of browned beef, smoky bacon and full-bodied beer blend to a rich deep flavor during the long slow braising process. |
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| Tender meat with lots of flavor. |
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| Pork Ribs BBQ'd to perfection |
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| Grilled baby back ribs |
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