There's no doubt about it, beef short-ribs are simply my favourite cut of beef of them all. I have days where I might fancy a steak, maybe grill some chicken, have some daal and roti, but short-ribs for me are something I'm always in the mood for!
Short-ribs originate from the side of a cow, just behind the front legs and us butcher's like to call this section the plate as it's nice and flat. This part of the cattle does quite a bit of work as it's a strong bracing muscle; it helps with posture, breathing and support. As such, short-ribs are well marbled and have a good deal of intramuscular fat, collagen and elastin.
All these components are a recipe for a great meal as once cooked low and slow for a few hours, they all start breaking down and melting. The collagen and in elastin in particular transform in this slow cooking process in to a very rich jelly which keeps the short-ribs incredibly moist. I simply just can't describe how delicious short-ribs are, you'll have to try the recipe below to see for yourself!
Braised Beef Short-Rib1 Kg 6cm Beef Short-Ribs