|
|
| back to Glossary Index |
 |
|
|
|
|
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 parallel to the bone are known as English style short ribs. When the short ribs are cut across the bone, they are known as flanken style.
|
|
English Style Short Ribs | | 
Flanken Style Short Ribs |
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 1 oz |
|
|
|
| Calories 205 |
|
| Protein 34g |
|
| Total Fat 6g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 281mg |
|
| Sodium 57mg |
|
| Cholesterol 61mg |
|
|
|
|
|
|
| Serving Size 1 oz |
|
|
|
| Calories 125 |
|
| Protein 22g |
|
| Total Fat 3g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 339mg |
|
| Sodium 77mg |
|
| Cholesterol 35mg |
|
|
|
|
|
|
| Serving Size 1 oz |
|
|
|
| Calories 224 |
|
| Protein 34g |
|
| Total Fat 8g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 275mg |
|
| Sodium 56mg |
|
| Cholesterol 81mg |
|
|
|
|
|
|
|
|
Short Ribs, Chuck term - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| The combined essenses of browned beef, smoky bacon and full-bodied beer blend to a rich deep flavor during the long slow braising process. |
|
|
 |
|
|
|
| Tender meat with lots of flavor. |
|
|
 |
|
|
|
| Slow cooking makes this inexpensive cut tender and flavorful. |
|
|
 |
|
|
|
| A delicious cut of beef for a festive occasion. |
|
|
 |
|
|
|
| A juicy roast with lots of flavor that is perfect to serve to guests. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
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
... |
|
|
|
|
|
|
|
Ribs
Lamb ribs that will be grilled or barbecued are cut from the breast
primal. The rib primal is ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
Pork Ribs
The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone ... |
|
|
|
|
|
|
|
|
Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib
Knowing how to ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking. Slightly different than a basic flaky crust, the Short ... |
|
|
|
|
|
|
| Descriptor of wine that does not linger on the palate after consuming. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
