Flanken-cut ribs, despite being a tough cut ... Even if you like your beef rare, grill flanken short ribs to a temperature of 170 F or so: It takes some heat to render their fat and break down ...

Beef ribs are best when seasoned with a rub and ... Plate short ribs are delicious but also the fattiest. Ribs with a thinner cut (Flanken style) are best on the grill, while the thicker, standard ...

Prime rib has earned ... being the top-tier beef choice, at least by USDA standards. Indeed it is delicious, with its tender, velvety texture, and juicy "eye" (center cut of the rib).

Seek out meaty English cut (not flanken-style) ribs if ordering from a butcher, ideally those that are 4 to 5 inches in ...

Seek out meaty English cut (not flanken-style) ribs if ordering from a butcher, ideally those that are 4 to 5 inches in length so each rib is a single serving. The beef requires a few hours of ...

In fact, they frequently refer to the same thing. This cut of meat comes from the beef rib primal section of the cow, which is located between the shoulder and the loin, and above the belly.

And since most stew meats need to cook a long time to soften up, beef rib is a natural for the stew pot. Flank and skirt steaks come from the animal's abdomen. The flank is a lean but tough cut ...

Three and a half pounds of tender beef short ribs provide rich flavor. Tom Colicchio marinates flanken-style short ribs in a rich red wine sauce then braises the meat with fresh vegetables.

It’s the perfect main dish for a cozy night at home! The best cut for braised short ribs is bone-in, beef short ribs. They’re thick and meaty with a good amount of marbling — and that marbling gives ...