它是什么？
Short ribs are the meaty ends of the beef ribs from the hardworking chest and front shoulders of cattle. Short ribs are best cooked using slow, moist-heat methods like braising. What makes this often-overlooked cut so remarkable is its dense, well-marbled meat and its connective tissue, which softens as it cooks to help create a velvety, deeply flavored sauce.
没有吗？
Many recipes for braised short ribs would also be delicious made with beef chuck cut into similar-size pieces.
How to choose:
The meatiest short ribs with the best ratio of fat and bone come from the chuck—the labels might say beef chuck short ribs or arm short ribs. Look for well-marbled, meaty ribs, firmly attached to the bone, and without a huge amount of surface fat. You may find short ribs cut two ways:English style（照片的左图），为2至4英寸的片段，带有肋骨的一部分，或flanken style（在右），其中是包含多个骨段的1-1/2至2英寸条。对于大多数食谱，它们可以互换使用，尽管英语风格提供了更浓密，更肉的叮咬。避免无骨短肋骨；在骨头上煮熟的肉将提供最佳的味道。
How to prep:
修剪短肋骨时，仅除去最厚的外部脂肪层。不要去除结缔组织的内部层，或者肋骨会开始散开，也不要去除将肉固定在骨骼上的银色或膜。
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