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Short ribs

Khaled_205071

Hello all. I wish u all a good day.

I have received a few ribs as a gift. I tried to search which exactly were they and it appears that they are the front 6 ones and they appear to the lower portion as the seem attached what seems to be the hanger steak. Please correct me if I am wrong. So I went ahead and separated the ribs from the steak.

I intend to cook the ribs sous vide on 85 °c for 24 h ( as I'd like the meat to turn out flaky and just pull apart to the touch). But am not sure how to deal with the other cut.

I am open to suggestions on both parts.

Your help is most welcome and appreciated

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pd3ski_278514

Here.. https://www.chefsteps.com/forum/search?q=Hanger%20steak

brian_martin2001

First, lets make sure what the cut is. "I tried to search which exactly were they and it appears that they are the front 6 ones and they appear to the lower portion as the seem attached what seems to be the hanger steak." Here is a link to what hanger steak looks like: https://cdn.shopify.com/s/files/1/0757/1053/products/BFSPBHS-2_grande.jpg?v=1426642287. Does it look like that? I'm skeptical it is a hanger steak because very rarely will you find hanger steak with a bone in it.

If not, instead of guessing what cut of meat is it, you said you received it as a gift. Ask the giver what cut it is, of where they got it from so you can ask the butcher. I also have my doubts as your post is titled "Short Ribs." Why would you entitle a post about hanger steak short ribs? The hanger steak and the short ribs do not come from the same area.

Once you know for certain what the cut, please let us know, so we'll be able to give you accurate information.

Khaled_205071

Thank you for your reply.

I took your advice and asked but the one who gave it to me has no idea what cut it is.

Isn't the hanger steak the part of meat that comes from the plate , that is attached to the lower part of the front ribs?

brian_martin2001

https://goo.gl/images/DFxuf4

Not really