The English style short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece, approximately 3-inch long. Unlike flanken style short ribs, English style ribs are best braised slowly and for an extended period of time.
Sear them, and braise in liquids until the meat is soft and flavorful. You may also use a crockpot.
Best for: Braised, Crockpot
Best Cooked: Medium, Medium-Well, Well Done
This product ships frozen.
Source: US MidWest