I only first discovered “the short rib” about 4 years ago. Since then I’ve seen it on the menu of just about every trying to be trendy or Asian fusion restaurant I’ve been to (on a side note, I’ve noticed a distinct trend in restaurants trying to be trendy lately). I’m sure some of that comes down to some culinary “Keeping up with The Joneses, but in its defense, the short rib makes for a fantastic dish. If you haven’t tried it, it’s a very tender and very flavorful cut of meat. Most often appearing on menus either marinated and grilled or braised and topped with a reduction of some kind.
Since that first discovery of short rib 4 years ago, I’ve lost count of the number of times I’ve had one – somewhere between 40 and 50 would be my guess (I’m a shameless carnivore). Up until now though, I’ve had no idea what a short rib actually is. It’s beef – I could taste that that much, but there were so many more questions. Does a Kalbi short rib come from the same place as a regular short rib? What part of the cow does the short rib come from? If it’s a rib, why is it sometimes boneless, sometimes bone in and sometimes has lots of little round bones? Most importantly of course, if there’s a short rib, where’s the long rib!? Continue reading “Deconstructing: The Short Rib”