是什么it?
短肋骨是牛胸部和牛前肩部的牛肋骨的肉末端。最好使用较慢的潮湿加热方法（如炖）来烹饪短肋骨。这种经常被忽视的剪裁如此出色的是，其密集，精美的肉类及其结缔组织，它在烹饪时会变软，以帮助创建柔软的，味道浓郁的酱汁。
Don’t have it?
炖肋骨的许多食谱也将是用牛肉切成相似尺寸的碎片制成的。
如何选择：
脂肪和骨骼最佳比例的最肉的短肋骨来自卡盘 - 标签可能说牛肉切短肋骨或臂短肋骨。寻找精美的肉肋骨，牢固地固定在骨头上，没有大量的表面脂肪。您可能会发现短肋骨切开两种方法：英语风格(shown at left in the photo), which are 2- to 4-inch segments with one section of rib bone, or侧面风格(at right), which are 1-1/2- to 2-inch strips containing multiple bone segments. For most recipes, they can be used interchangeably, though English style offers thicker, more meaty bites. Avoid boneless short ribs; meat cooked on the bone will provide the best flavor.
如何准备：
When trimming the short ribs, remove only the thickest layers of external fat. Don’t remove the internal layers of connective tissue or the ribs will begin to fall apart, and don’t remove the silverskin or membrane that holds the meat to the bone.
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