Bone-in Short ribs

Short-ribs are cut in a rectangular shape containing rib bones from the forequarter. To braise, first sear the short ribs on each side until golden brown in a small amount of oil with a high smoke point. Remove meat from pot. Add mire poix and sauté for 5 minutes; return short ribs to pot on top of mire poix; and add stock so the meat is ¾ submerged. Bring to simmer, then cover with a tight-fitting lid and put in oven at 350-375 degrees for two hours or until fork tender.

Hanging Tender

The hanging tender (hanger) is the diaphragm muscle. It is known for having an intense flavor. First, marinate in 3 parts olive oil to 1 part acid (wine, vinegar, lemon or lime), and fresh herbs, kosher salt and fresh cracked pepper. Second, pan sear. Finally, use dry heat like broiling or grilling. Let rest, and serve rare or medium rare.

Skirt Steak

This cut is part of the diaphragm muscle that lies between the chest and the abdomen. It is a flat, long piece of meat that is very flavorful, but can be tough if it is not marinated or not properly cooked. For a delicious, tender skirt steak: First, marinate in 3 parts olive oil to 1 part acid (wine, vinegar, lemon or lime), and fresh herbs, kosher salt and fresh cracked pepper. Then, on very high-heat; grill, sauté, stir-fry or sear. Serve.

Flank Steak

The whole flank is long and thin with elongated muscle fibers. Remove visible fat and silver skin, then marinate in 3 parts olive oil to 1 part acid (wine, vinegar, lemon or lime), and fresh herbs, kosher salt and fresh cracked pepper. Next, grill or broil on high heat and do not cook beyond medium-rare, in order to preserve tenderness. Let the meat rest, then slice thin strips against the grain.

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