Description
These cuts are taken from the brisket, plate or flank (basically the belly) or rib areas of the beef and are best suited to low, slow cooking methods. Braising is perfect for short ribs, as it slowly breaks down the connective tissues and makes the meat fall-off-the-bone tender. French pot au feu and Korean galbi are classic dishes using short ribs.
Additional Details
- SKU:
- 26001100000
