Crosscut from the meatiest part of the chuck, these are the ultimate braising short rib.

The traditional short ribs will have the bones attached; this cut will provide a slightly more formal presentation. 

Insider’s Tip: though this type of meat is not aged to any great extent, they are of such high quality that they are capable of being slow-cooked directly on a grill.

The trick for this is to slightly back off the heat and turn the ribs over multiple times over the course of 15-20 minutes.