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