I a little late to the party but...
I want to make Suzanne Goin's Short Ribs this weekend.
Online I found this definition of short ribs:
"There are two different cuts of beef short ribs. One is from the chuck (the shoulder), which is cut into rectangular chunks of meat, generally 2 to 3 inches long, and includes layers of fat, meat, bone, and connective tissue. The second is from the short plate (the underside of the chest), and generally includes five ribs (numbers 6 to 10), and which is meaty but also includes a lot of connective tissue. This cut is also known as plate short ribs or simply beef ribs. "
So the question is which do you use? The chuck or short plate?
PS - Any other tips on this recipe would be much appreciated
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