Served at
Edwins Leadership & Restaurant InstituteA mission-driven restaurant and leadership institute providing culinary and hospitality training to formerly incarcerated individuals.
Short Ribs
Beef short ribs, typically braised until tender.
Short ribs are a cut of beef derived from the brisket, chuck, plate, or rib sections of cattle. This cut features a short section of rib bone accompanied by surrounding meat, with variations in thickness. Two primary cuts exist: the flanken, cut across the bone, and the English cut, sliced parallel to the bone, which can be served individually or connected.
- Key ingredients
- beef
Taste profileUmamiHeartyComfort FoodSavory
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Created by
Brandon ChrostowskiFounder of EDWINS Leadership & Restaurant Institute.
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