Short Rib Question #1: I'm making the Dan Barber short ribs recipe tonight and was surprised at how expensive the ribs were. Then I noticed that while the butcher counter had "English cut short ribs" for $10.99 a pound, they had "beef short ribs (chuck)" for $5.99 a pound. I, of course got the cheap stuff.
Tell me I did the right thing. And if not, how do I salvage these ribs?
Recommended by Food52
http://www.ochef.com/561.htm and then Wikipedia said the English cut was just a longer cut, but I'm wondering if it's actually cut from the rib instead of the chuck. I hope someone comes along with more info. I be interested to learn the difference too.
From the smell emanating from my oven, I think I'm in good shape but I'm still curious. When told to buy "short ribs" what cut does one want?
Scroll down the page and there is a section explaining both the difference.