You know those days when you sit around and idly wonder about the anatomy of a cow?
…so that’s just me?
I would love to take a class on butchering. It sounds both macabre and delightful. (I also enjoy saying the word “carcass” when I make chicken stock, because it’s basically the only time you can say “carcass” in a casual, socially acceptable manner.)
Things just got dark.
But the reason I started thinking about bovine bodies was sheer curiosity over the many kinds of “ribs” you hear about associated with cows. Rib roast, ribeye, back ribs, short ribs. It makes me wonder how one bone can be associated with so many different cuts of meat. Are they from different ribs? Identical ribs cut into different segments? I’m sure many people know the answer to these questions, but I am not one of them.
So short ribs carry some mystery with them. And not only because of their unknown anatomical origins, but also because they’re a cut I haven’t made very often in the past. My first couple attempts at short ribs ended up in a rather greasy mess. Grilling them, although highly recommended by a reputable cooking magazine, was not successful either. In fact, it wasn’t until recently that I learned…the secret of the short ribs.