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.
Taste combinations: tomato, red wine, thyme, egg, bay leaf, lemongrass, coriander, red chilli pepper, kombu, bonito, celeriac, fennel, asparagus, cumin.