English cut short ribs are a specific style of preparing beef short ribs. Instead of cutting across the ribs, the English style cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone.
This method results in individual ribs, each with a substantial portion of meat attached. These ribs are often left in one long piece or cut into smaller, approximately 2-inch long pieces, making them ideal for braising or grilling.
Here’s a breakdown of the key characteristics:
- Individual Ribs: Each rib is separated from the others.
- Thick Meat Portion: Each rib has a good amount of meat sitting on top of the bone.
- Versatile Size: Can be left long or cut into smaller portions.
- Cooking Methods: Well-suited for braising, grilling, or smoking.
In essence, the English cut prioritizes a meaty presentation and individual portions, making them popular for various cooking methods.
