Rib fingers are cuts of meat taken from the rib bones of a cow (part of the brisket/rib area). Specifically, these are the strips of meat interspersed between the rib bones, shaped like long, slender fingers (hence the English name Rib Fingers). Because they are located in the rib bone area, this cut of meat doesn't experience as much strenuous activity as the shank or thigh, allowing the meat to retain its ideal tenderness.
Perfect marbling: The most valuable characteristic of rib fingers is the extremely even interweaving of fat and lean meat. When exposed to high temperatures (especially when grilling), this fat melts, naturally permeating each lean meat fiber, keeping the meat juicy, glossy, and never dry or tough.
Rich and flavorful: Thanks to the perfect blend of meat and fat, beef short ribs possess a rich, sweet, and fatty flavor with a strong, distinctive aroma when cooked – something that other cuts of lean meat rarely achieve.
Slightly chewy and crunchy texture: A thin layer of connective tissue often surrounds the short ribs. When cooked correctly, this membrane doesn't make the meat tough; instead, it creates a pleasantly chewy and crunchy texture.
