LCBO Food & Drink Early Summer 2023

MIAMI RIBLETS Recipe at LCBO.com/ fdearlysummer23 A sweet, sour and salty Asian marinade plus a quick turn on a hot grill trans forms a tough cut of beef into memorable morsels for the cocktail hour. A sprinkle of sesame seeds and green onions brings colour and textural pop. This recipe is a reminder that ribs make a great appetizer; it also demon strates that, after marinat ing overnight, Miami ribs can be grilled in 5 minutes.

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BEEF RIBS

Whole Rack Ribs Cut from the rib primal— home of the rib steak and prime rib—a whole rack rarely has much meat on top, but in between the bones, it’s lip-smacking good. The rack has seven bones and can stand up to bold seasoning. They’re great for slow roasting or smoking.

Short Ribs Beef short ribs come in two main forms: the chuck short rib, which runs from the first to fifth rib, below the shoulder; and the plate short rib, which runs from the sixth to 10th rib above the brisket and flank. Both are meaty and require low-and-slow cooking.

Miami Ribs Miami ribs (aka Korean short ribs or flanken) are thin strips of rib meat cut crosswise through the bones, usually from the chuck short rib. They’re gen erally cooked quickly, seared or grilled, but due to the tough nature of the muscle, marinating beforehand is essential for tender results.

English-Cut Ribs English-cut ribs are single piece short ribs, cut parallel to the bone, with a large piece of meat on top. They hold their shape extremely well and make for impressive pre sentation when cooked gently over a long period of time—think braising or sous vide.

Well marbled and richly flavoured, beef ribs deserve just as much atten tion as pork. They come in different cuts, and there are many ways to cook them.

70 FOOD & DRINK EARLY SUMMER 2023