Short ribs. Usually you see recipes for this cut of beef for slow cooking or maybe grilling. Short ribs are a popular cut of beef. They’re butchered in several ways. They are boneless or bone in.
In Korea you find butterflied short ribs and ribs cut into thin slices. The French cook the thick short ribs slowly. Contrast that with Korean short ribs that are pan seared or grilled quickly. Short ribs come in slabs, like pork ribs, and are usually about 10 inches squared and three to five inches thick. Now, what’s the best way to cook short ribs. Well, that depends upon what you’re in the mood for.
For this recipe, I knew I wanted a really rich deep beef flavor, so I’m using boneless short ribs a try. They’re nicely marbled and have a good amount of fat. Yes, the essence of yumminess. What a great choice because this short rib vegetable soup, big chunky hearty vegetables, is full of robust flavor and taste. Let’s make this stew a day ahead of time and get even more depth of taste. Like bolognese, chili and other stews, soups and sauces, it only gets better then next day.
Want another recipe that’s pureT comfort food? Then try these meatballs! Off the charts!