{"id":11490,"date":"2020-07-27T09:46:16","date_gmt":"2020-07-27T07:46:16","guid":{"rendered":"https:\/\/www.usa-beef.org\/tagli-alternativi-short-ribs\/"},"modified":"2026-08-17T10:06:50","modified_gmt":"2026-08-17T08:06:50","slug":"tagli-alternativi-short-ribs","status":"publish","type":"post","link":"https:\/\/www.usa-beef.org\/it\/tagli-alternativi-short-ribs\/","title":{"rendered":"Tagli alternativi: Short Ribs"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Le short ribs sono un taglio di carne molto popolare, soprattutto per la loro versatilit\u00e0. Hanno una forma uniforme, un sapore intenso e un'ottima tenerezza se cucinate correttamente.<br\/>Le short ribs di manzo possono essere ricavate da diverse sezioni. Il taglio pi\u00f9 comune \u00e8 la <strong>Back Rib<\/strong>, che proviene dal lato spesso del costato (prime rib). Una seconda tipologia, chiamata <strong>Plate Short Rib<\/strong>, si trova nel quarto anteriore dell'animale, proprio sotto il taglio primario delle costine. Le costine che provengono invece dalla zona del sottospalla (chuck), dalla prima alla quinta costola, sono chiamate <strong>Flanken Ribs<\/strong>.<br\/>Le Short Ribs che provengono dal biancostato (plate) hanno molto tessuto muscolare, ma anche una quantit\u00e0 significativa di grasso. Le short ribs del costato non hanno tanta carne quanto la variet\u00e0 del biancostato, ma sono molto pi\u00f9 tenere. Le flanken ribs sono pi\u00f9 tenaci, ma meno grasse.      <\/p>\n\n<p class=\"wp-block-paragraph\">Quando si tratta di cucinare, le short ribs offrono diverse possibilit\u00e0 a seconda della loro variet\u00e0:<\/p>\n\n<p class=\"wp-block-paragraph\">- La <strong>brasatura<\/strong> \u00e8 un'ottima opzione di cottura per tutte e tre le variet\u00e0. Permette di sciogliere il tessuto connettivo che tiene la carne attaccata all'osso.<br\/>- Il <strong>sottovuoto<\/strong> \u00e8 il modo pi\u00f9 efficiente per ottenere delle short ribs cos\u00ec tenere da tagliarsi con la forchetta.<br\/>- Anche la <strong>cottura alla griglia<\/strong>, la <strong>cottura a pressione<\/strong> e la <strong>cottura al vapore<\/strong> possono offrire risultati eccellenti. <\/p>\n\n<p class=\"wp-block-paragraph\">Se vuoi saperne di pi\u00f9 sui metodi di cottura, dai un'occhiata ai nostri <a href=\"https:\/\/www.usa-beef.org\/for-eaters\/cooking-tips-beef\/\">consigli per cucinare la carne di manzo.<\/a><\/p>\n\n<p class=\"wp-block-paragraph\">Non perdere la nostra <a href=\"https:\/\/www.usa-beef.org\/for-chefs\/main-cuts-beef\/rib-family\/\">sezione dedicata ai tagli di costine<\/a> per ulteriori informazioni.<\/p>\n\n<p class=\"wp-block-paragraph\">In base alla tua esperienza, qual \u00e8 il modo migliore per cucinare le short ribs? Condividi la tua esperienza e la tua opinione con noi lasciando un commento. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le short ribs sono un taglio di carne molto popolare, soprattutto per la loro versatilit\u00e0. Hanno una forma uniforme, un sapore intenso e un&#8217;ottima tenerezza se cucinate correttamente. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59],"tags":[],"class_list":["post-11490","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Alternative Cuts: Short Ribs : The Marbled Meat Club<\/title>\n<meta name=\"description\" content=\"Discover U.S. beef short ribs, their characteristics and the best slow-cooking and grilling methods for tender, flavourful results.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.usa-beef.org\/it\/tagli-alternativi-short-ribs\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alternative Cuts: Short Ribs : The Marbled Meat Club\" \/>\n<meta property=\"og:description\" content=\"Discover U.S. beef short ribs, their characteristics and the best slow-cooking and grilling methods for tender, flavourful results.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.usa-beef.org\/it\/tagli-alternativi-short-ribs\/\" \/>\n<meta property=\"og:site_name\" content=\"U.S. BEEF\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-27T07:46:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-17T08:06:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.usa-beef.org\/wp-content\/uploads\/2026\/03\/usmef-us-beef-logo-new.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"587\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"USBEEFwebmaster\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"USBEEFwebmaster\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/\"},\"author\":{\"name\":\"USBEEFwebmaster\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/#\\\/schema\\\/person\\\/a88245db39c0201fbe9eed2afa7b146d\"},\"headline\":\"Tagli alternativi: Short Ribs\",\"datePublished\":\"2020-07-27T07:46:16+00:00\",\"dateModified\":\"2026-08-17T08:06:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/\"},\"wordCount\":289,\"commentCount\":0,\"articleSection\":[\"Blog\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/\",\"url\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/\",\"name\":\"Alternative Cuts: Short Ribs : The Marbled Meat Club\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/#website\"},\"datePublished\":\"2020-07-27T07:46:16+00:00\",\"dateModified\":\"2026-08-17T08:06:50+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/#\\\/schema\\\/person\\\/a88245db39c0201fbe9eed2afa7b146d\"},\"description\":\"Discover U.S. beef short ribs, their characteristics and the best slow-cooking and grilling methods for tender, flavourful results.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/tagli-alternativi-short-ribs\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tagli alternativi: Short Ribs\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/#website\",\"url\":\"https:\\\/\\\/www.usa-beef.org\\\/it\\\/\",\"name\":\"U.S. BEEF\",\"description\":\"USMEF - 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