Beef short ribs are tasty, but they're also full of long strips of connective tissue. This tough stuff melts away if you give ribs the long, slow cooking treatment. You can get to the ribs' rich flavor faster, however, if you cut them Korean-style, with strategic slashes parallel to the bone. Pulled out to a thin layer ― butterflied ― and browned quickly on the barbecue, the meat is juicy and tender, and the gristly strips can be trimmed off easily with a sharp steak knife.
JERRY ANNE DI VECCHIO
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