Beef ribs
Rib meat with fat and connective tissue that needs long cooking to become tender. Figures refer to the edible portion, excluding bones.
What it offers and why to use it
Rib meat with fat and connective tissue that needs long cooking to become tender. Figures refer to the edible portion, excluding bones. Braise slowly or pressure-cook until tender when pierced. An oven finish browns the surface but does not replace that initial cooking.
Rib meat with fat and connective tissue that needs long cooking to become tender. Figures refer to the edible portion, excluding bones.
From shopping to cooking
Choose
Ask for similar pieces with enough meat between the bones. Fat trimming and edible yield can vary considerably.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Braise slowly or pressure-cook until tender when pierced. An oven finish browns the surface but does not replace that initial cooking.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with beef ribs
Quince-glazed beef ribs with green peppers
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