Some say that good meat doesn’t need dressing up … that marinades and sauces are taboo. I disagree. For me, certain cuts benefit from specific techniques and treatments. Short ribs, cut like this, are a good demonstration of why.
During cold winters, we cut short ribs into big blocks for braising, but in summer, our customers roll out the braai and want cuts that cook quickly, so we change it up. We’ve adopted and adapted a Korean butchering method that involves cutting across the r