Short ribs are one of my favourite cuts of beef. Like the nearby brisket, they come a part of the animal with a great balance of muscle and fat, so they taste great but require low, slow cooking in order to break down the connective tissue and get them nice and tender, which makes sous vide the ideal choice of cooking method.
Like many other things food-related and otherwise, our American cousins use the same words as we do for beef cuts, but use them to refer to different parts of the animal; and in Chinese or Korean cooking short ribs are often cut across the bone to create a strip of meat with multiple bones in. Here I’m using English cut short ribs. A single bone with a good solid lump of meat on.
These ribs go great with a really butter mash, and garlic fried savoy cabbage.