rib-eye, far more flavorful than a tenderloin, and thicker and meatier than a skirt or hanger steak, there’s nothing—and I mean nothing—better on the grill than short ribs Also sold as: Kalbi (Korean), Jacob’s Ladder (UK, when cut across the bones), asado de tira (Argentina) Where it’s cut from : The ribs (duh) Although short ribs can be cut numerous ways, they generally come from the area of the ribs a bit farther down toward the belly than rib steaks or strip steaks (which come from closer to the back) When cut into long slabs with bones about 6 to 8 inches in length, short ribs are referred to as “English cut.” When sliced across the bones so that each slice has four to five short sections of bone, they are known as “flanken-style.” Shopping: Like any meat, short ribs can vary in quality The very best come from high up on the ribs, close to where ribeye steaks are cut from The top inches or so is what you’re looking for With ribs cut from this region, you’ll find a bone about inches long, 1½ inches wide, and ½ inch thick, with a slab of meat sitting on top of it about an inch high Some less-scrupulous butchers will sell sections cut from much lower down on the rib as short ribs You’ll recognize these by the skimpy amount of meat on them Don’t bother with them, they won’t work at all (unless you’ve got a couple of hungry dogs) Look for meaty ribs with plenty of marbleing Either English- or flanken-style will work just fine on the grill, but I prefer to buy English-cut ribs This affords me the possibility to remove the meat from the bone in one relatively thick steak If you can manage to find boneless short ribs, all the better Simply slice them into individual steaks and they’re ready to cook—no waste Trimming: If the ribs have a big cap of fat, trim it to about ⅛ inch There should be no need to remove any sort of silverskin or connective tissue English-cut short ribs can be cut off the bone as well Save the bones for stock (or the dogs!) Cooking: Because short ribs have such a high fat content— they are unforgivably rich—they’re a relatively foolproof cut to work with The intramuscular fat acts as an insulator, which means that they cook a bit more slowly, giving you a larger window of time to pull them off the grill at the desired ... This affords me the possibility to remove the meat from the bone in one relatively thick steak If you can manage to find boneless short ribs, all the better Simply slice them into individual steaks and they’re ready to cook—no waste... as well Save the bones for stock (or the dogs!) Cooking: Because short ribs have such a high fat content— they are unforgivably rich—they’re a relatively foolproof cut to work with The intramuscular fat acts as an insulator,... The intramuscular fat acts as an insulator, which means that they cook a bit more slowly, giving you a larger window of time to pull them off the grill at the desired