THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
COOKING | INSPIRATIONS

A Good Ribbing

Roast this cut of beef for hours, and it will disappear in minutes.

ribs
By Sheryl Julian and Julie Riven
February 5, 2006

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size – +

O nce considered cheap and fatty, beef short ribs are now the stars on the best tables in town. When this well-marbled meat is cooked slowly (and at least a day before it is to be served) the result is tender, succulent ribs that are more flavorful than any other cut on the steer. The cooking takes more time than ... (Full article: 917 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $4.95 1 article
  • $9.95 4 articles
  • $25.95 Monthly