Short rib

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Australian Black Angus beef is well-known for its exceptional quality. 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. 


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