Short ribs are a common cut of beef ribs that are popular because they’re larger and meatier than other cuts of ribs — and they’re known for becoming fall-off-the-bone tender when they’re cooked slowly over low heat.
Short ribs can come from two different locations on the steer — either near the belly or near the neck. The short ribs cut from the belly have striated fat and should always be cooked “low and slow,” but the short ribs cut from the chuck area (near the neck) are marbled with fat and can be cooked a number of different ways.
If you’re new to short ribs, this easy recipe is a good place to start; you only need a handful of ingredients to create juicy, flavorful ribs. Better yet, these ribs are easy to make. Cook them for 2 hours at 275 degrees F in your oven and then grill them for about 15 minutes to add a nice glaze and a little bit of char.
Get our Spice-Rubbed Beef Short Ribs Recipe
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.