(This thread was split from the UK board at: http://chowhound.chow.com/topics/6853... -- The Chowhound Team)
You're likely to struggle to find short ribs here. It's a not a cut that features in our cooking. A butcher acquaintance tells me that this part of the carcass is usually used for mince. Presumably if you make friends with your local butcher, he may be happy to prepare them for you.
Braising cuts have different names in different parts of the country. Where I am, we use "skirt" or "chuck" but I have no idea what that might be called down south.
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