Short ribs (original) (raw)
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines.
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| dbo:abstract | Die Quer- oder Zwerchrippe ist das vordere Teilstück der Rippen vom Rind unterhalb von Rinderhals und Hochrippe. Das mäßig durchwachsene Fleisch wird für Schmorgerichte wie Gulasch und als Kochfleisch für Eintöpfe, Suppen und Brühen verwendet. Querrippe wird ohne und mit Knochen, dann auch Leiterstück (nach den wie Leitersprossen angeordneten Rippen) genannt, angeboten. Ist das Fleisch gegart, lassen sich die Rippen leicht herauslösen. In Japan und Korea ist die Querrippe eines der beliebtesten Teile beim Rindfleisch. Das 1–2 mm dünn geschnittene Fleisch ist im Idealfall gut marmoriert und in etwa zwei Finger groß. Das Fleisch wird zusammen mit saisonalem Gemüse einzeln mit Stäbchen auf einem Tischgrill (wahlweise Gas, Elektro oder Holzkohle) von der Tischrunde selbst zubereitet. In der europäischen Küche sind Querrippen unter anderem Bestandteil des französischen Pot-au-feu. (de) El asado de tira, tira de asado, tira de costilla, costilla en tira, costilla cargada o simplemente, asado, es un corte de carne roja. Su origen fue en el frigorífico , ubicado en Campana, hoy en el norte de la región metropolitana de Buenos Aires, en 1882. El costillar del animal es cortado de forma transversal en "tiras", por lo que el corte incluye trozos de hueso. De la sección del costillar más cercana a la columna vertebral se extraen los cortes conocidos genéricamente como chuletas, "costeleta", "bife ancho/angosto" (con hueso), "costilla redonda", "costilla sin lomo" y "costilla con lomo" o "T-bone steak". De la siguiente sección del costillar se extrae el asado y, de la tercera sección, el corte conocido como "falda" o "kronfleisch". El asado de tira es un corte habitual en las parrilladas de Argentina y de otros países. La carne del costillar está infiltrada de grasa lo que, junto con la médula de las celdillas óseas, otorga a la carne, una vez cocida, un sabor y aroma particular. A la grasa de este corte se la denomina grasa de pella. El costillar puede ser cortado en tiras de distinto tamaño y condimentadas. A la tira de poco ancho de hueso se le denomina “tira angosta” y su espesor es inferior a los 5 centímetros. La “tira ancha”, en cambio, tiene un espesor superior a los 5 centímetros. Cortes de más de 10 centímetros de ancho son poco frecuentes. El grosor de cada costilla indica la edad del animal: cuanto más anchas mayor la edad. Por ello, muchos cocineros prefieren costillas de huesos pequeños con forma redondeada, lo que indica que el animal es joven y la carne más tierna. (es) Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines. (en) 牛仔骨（英语：Short ribs）是一种人類食品，由牛的肋骨连肉切块而成，通常会进行烧烤或者煎熟并配黑椒汁一起吃。 (zh) |
| dbo:thumbnail | wiki-commons:Special:FilePath/BeefCutPlate-ShortRib.png?width=300 |
| dbo:type | dbr:Standing_rib_roast |
| dbo:wikiPageExternalLink | http://hdl.handle.net/2027/umn.31951d03555883n https://books.google.com/books%3Fid=9USEAwAAQBAJ https://books.google.com/books%3Fid=EK6-SyHTGx0C https://books.google.com/books%3Fid=Fo-WAgAAQBAJ https://books.google.com/books%3Fid=Gq8pAgAAQBAJ https://books.google.com/books%3Fid=QTyFBt8S0IkC https://books.google.com/books%3Fid=qf2l--rO3JIC https://books.google.com/books%3Fid=t5FuBAAAQBAJ https://books.google.com/books%3Fid=viz_Ho61I-wC https://books.google.com/books%3Fid=xzhBS2zLnF0C |
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| dbp:caption | The plate, an American cut of beef from which short ribs may be taken. (en) |
| dbp:name | Short ribs (en) |
| dbp:noCommons | y (en) |
| dbp:noRecipes | y (en) |
| dbp:type | Rib cut of beef (en) |
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| gold:hypernym | dbr:Cut |
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| rdfs:comment | Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines. (en) 牛仔骨（英语：Short ribs）是一种人類食品，由牛的肋骨连肉切块而成，通常会进行烧烤或者煎熟并配黑椒汁一起吃。 (zh) Die Quer- oder Zwerchrippe ist das vordere Teilstück der Rippen vom Rind unterhalb von Rinderhals und Hochrippe. Das mäßig durchwachsene Fleisch wird für Schmorgerichte wie Gulasch und als Kochfleisch für Eintöpfe, Suppen und Brühen verwendet. Querrippe wird ohne und mit Knochen, dann auch Leiterstück (nach den wie Leitersprossen angeordneten Rippen) genannt, angeboten. Ist das Fleisch gegart, lassen sich die Rippen leicht herauslösen. In der europäischen Küche sind Querrippen unter anderem Bestandteil des französischen Pot-au-feu. (de) El asado de tira, tira de asado, tira de costilla, costilla en tira, costilla cargada o simplemente, asado, es un corte de carne roja. Su origen fue en el frigorífico , ubicado en Campana, hoy en el norte de la región metropolitana de Buenos Aires, en 1882. El costillar del animal es cortado de forma transversal en "tiras", por lo que el corte incluye trozos de hueso. (es) |
| rdfs:label | Querrippe (de) Asado de tira (es) Short ribs (en) 牛仔骨 (zh) |
| owl:sameAs | freebase:Short ribs wikidata:Short ribs dbpedia-de:Short ribs dbpedia-es:Short ribs dbpedia-simple:Short ribs dbpedia-zh:Short ribs https://global.dbpedia.org/id/4v2p3 |
| prov:wasDerivedFrom | wikipedia-en:Short_ribs?oldid=1094958986&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/British_Beef_Cuts.svg wiki-commons:Special:FilePath/BeefCutPlate-ShortRib.png wiki-commons:Special:FilePath/Flanken_cut_short_rib_and_cross-section.jpg wiki-commons:Special:FilePath/Shortribsphoto.jpg |
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| foaf:name | Shortribs (en) |
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