Short rib

Enlarge

The short rib is a cut of meat taken from the thin rib located between the rib and the brisket. This cut has flat rib bones, thick square sections of meat, and a magnificent structure. This makes it perfect for cooking on the barbecue.

Basic techniques: Grilling, stewing, cooking, roasting, frying, brining, smoking.

Flavour combinations: Tomato, red wine, thyme, egg, bay leaf, lemon grass, coriander, red chilli pepper, kombu, bonito, celeriac, fennel, asparagus, cumin. 


Afbeelding van compositie: Brined, cooked, and smoked short rib

This item is only available for members.

Become a member

Brined, cooked, and smoked short rib

Afbeelding van compositie: Noodle soup with short rib

This item is only available for members.

Become a member

Noodle soup with short rib

Afbeelding van compositie: Short rib oriental snack

This item is only available for members.

Become a member

Short rib oriental snack

Afbeelding van compositie: Short rib rendang

This item is only available for members.

Become a member

Short rib rendang

Afbeelding van compositie: Short rib beef bouillon

This item is only available for members.

Become a member

Short rib beef bouillon

Afbeelding van compositie: Short rib osso buco

This item is only available for members.

Become a member

Short rib osso buco

Afbeelding van compositie: Short rib boeuf bourguignon

This item is only available for members.

Become a member

Short rib boeuf bourguignon

Afbeelding van compositie: Short rib in own bouillon

This item is only available for members.

Become a member

Short rib in own bouillon

Afbeelding van compositie: Short rib red curry

This item is only available for members.

Become a member

Short rib red curry

Afbeelding van compositie: Short rib sumibiyaki

This item is only available for members.

Become a member

Short rib sumibiyaki

Gastronomixs is supported by