That is short rib in the picture. Go to Costco or any asian market to find boneless ones. I’m not convinced that just grill them will result in a tender piece unless you slice super thin. My usual fall back is to sous vide the ribs, refrigerate them and bring them out to grill in a similar manner as the article. Guaranteed tender and excellent results.
I am confused by the cut of meat shown in the article, complete with artsy hands and knife... all the short ribs in my butcher shops are either flanken cut (which would mean they sear quickly) or English cut, which would not cook quickly at all. With either cut, the ribs themselves are visible and palpable.
What cut is depicted in the actual photo, that there is no visible bone?
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@WWD
Looks like a loin from here.
@WWD Amen. That cut does NOT look like the “short ribs” I’m familiar with or can find in meat departments or butcher shops. Would appreciate an NYT clarification!
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The article specifically says "Boneless short ribs."
I am not in the mood to char anyone. I can char an orange for a sidecar which I am doing at the moment. Catcha lat3er.
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I deeply sympathize with Ms. Roman the mid-July heavy heat in her (not air conditioned?) apartment. But, if it is so bad indoors and outdoors, think not of making and eating food. At home, on such hot days, I skip lunch, which sends my wife into a crisis of nerves, and sooth my innards with ice water and smoke of a good cigar.
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I’d omit the water, add a bit (or more) of whisky to my glass (it’s always 5:00 somewhere), and make a plate of cheese, crackers, nuts, and olives.
Here in the land of unrelenting heat and humidity, I miss Lake Michigan every day (shout out to my hometown!)