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Description

These short ribs are sliced from the chuck portion and are bone-in. Due to its toughness, short rib meat must be braised, slow-cooked, or smoked. The fat slowly melts and leaves behind a flavorful, rich sauce, which makes braising a fantastic way to cook them through. As short ribs cook, a lot of fat will be released, and you should definitely skim some of it out. While still hot, use a spoon to do this.