Definition

Noun 1. A cut of beef: A specific portion of meat from a cow, taken from the lower, ventral section of the rib cage, near the sternum (breastbone). This cut contains the ends of the ribs and is known for being flavorful, fatty, and containing connective tissue.

Usage

• As a food item: "Short ribs" are primarily discussed in the context of cooking and eating. They are often braised or slow-cooked to tenderize the tough meat and connective tissue.
• Typically plural: The term is almost always used in the plural form "short ribs," even when referring to a single piece or a dish.

Examples

• "The menu featured braised short ribs with mashed potatoes."
• "For the stew, you need to brown the short ribs first."
• "These short ribs are so tender they're falling off the bone."

Advanced Usage

• Preparation Styles: The term is often modified by the cooking method (e.g., , , ).
• Specification: Can be further specified by bone type (e.g., - cut parallel to the bone, - cut across the bones).

Variants and Related Words

• Beef ribs: A broader category that includes larger, meatier ribs from higher on the rib cage, often barbecued.
• Plate short ribs: Another term for the same or a very similar cut, from the plate section of the carcass.

Synonyms

• Beef short ribs (a more explicit term).
• Jacob's Ladder (a less common, chiefly British term for a similar cut).

Related Phrases/Idioms

• (To be) fall-off-the-bone tender: A common descriptor for perfectly cooked short ribs, indicating extreme tenderness. While not an idiom exclusive to short ribs, it is frequently associated with them.
  • Example: "After six hours of braising, the short ribs were fall-off-the-bone tender."

Noun

1. cut of beef containing rib ends near the sternum