Country-style pork ribs have more meat and less fat per bone. Plate short ribs are the meatiest beef ribs. This cut of beef ...

and Root & Bone, who says, "This gets complicated." In reality, there are four different sections of the cow from which short ribs may come: the chuck, the brisket, the plate, or the rib. And they're ...

Ribs assist in the breathing process through the intercostalis, a short muscle that squeezes each together. People with asthma or bronchitis can get barrel-shaped chests because their lungs become ...

Transfer to a plate and set aside ... cook 3 to 3½ hours or until the meat falls off the bone and shreds easily. Transfer the short ribs to a bowl, allow them to cool, then shred and discard ...

Plate cuts are ... including porterhouse, T-bone, New York strip, and filet mignon. The short loin contains part of the spine, and is located immediately behind the ribs. The cuts are extremely ...

Add the short ribs and ... Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid.