From Texas-style barbecues to fine-dining restaurants, butchers know how to cut ribs in the best style for their cooking application, so tell them what dish you'd like to prepare. We make ours in a Dutch oven, but you can also use your slow cooker with the same rib marinade. Since ribs come from both the mandrel and the ribs, they fuse the dense, meaty goodness of the mandrel with the delicious veining of a rib steak. The best beef ribs come from the primitive mandrel, where the marbled serrata ventral muscle is thicker.
Beef ribs are a tasty and versatile cut of meat that lends itself to many slow-cooking applications. Chefs may refer to cut ribs in English as braised ribs, barbecued ribs, or elegantly cut ribs because of the dense portion of meat found on their bones. The flank cut refers to the ribs cut along the bone to create strips of meat with several bones, while the English cut is cut into individual ribs. If you've never eaten beef ribs before, you're missing out on one of life's great pleasures and this time I'm not exaggerating.
Flanked beef ribs look like long strips of three bones with generous portions of meat between each rib. The ideal serving size for short ribs varies depending on the weight of the ribs and the style in which they are cut, but you can estimate that you'll need between one and three ribs per person.