What Grocery Stores Won't Tell You About Buying Beef Short Ribs - Tasting Table

"Short ribs are a cut taken from the rib section lower down on the cow, which means they already have large bones running through them. Once cooked, water and fat render out, shrinking the meat significantly. When you start with a small piece, you may end up with almost nothing left by the time you're plating. As Thomas notes, "The smaller ones can melt away to nothing but giant bones with a few bites of meat.""

"You think you're buying dinner, but you're mostly buying bone. Bigger racks are worth the freezer space, offering a better yield, better texture, and the payoff of a cut that's made for long, flavorful cooking. Thomas is also right that marbling is the most obvious sign of good beef. Thin white streaks of fat running through the meat are what melt during cooking, basting the meat from the inside and keeping every bite tender."

Buy large, well-marbled racks of beef short ribs rather than small, neat packages. Short ribs come from the lower rib section and contain big bones that remain after cooking. Water and fat render out during slow cooking, shrinking the meat and leaving small pieces overly bony. Larger racks keep enough meat after hours of braising or smoking and provide more consistent thickness for predictable, less-dry results. Visible marbling melts during cooking to baste and tenderize the meat from the inside. Bone-in ribs also contribute important flavor, making bigger racks worth the freezer space.

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