NN · Ingredient 51
Meat & protein · zero recipes
Ingredient 51Meat & protein
Ingredient 51 · Meat & protein
Beef short ribs
Rib sections cut from the chuck and plate. The meat is marbled and holds a lot of collagen between the muscle layers. Braise it bone-in: the bone adds gelatin to the liquid. It needs 3 h or longer at braising temperature to become tender.
Item no. 51
Aisle Meat & protein
Usual unit kg
Recipes 0
Also called
short ribshort ribsRinderrippeShort Ribs
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