Beef Short ribs single ribs English cut ~250g pc 1kg pkt – Frozen
Le plat-de-côtes découvert, plus maigre que le plat-de-côtes couvert, est destiné à être bouilli (pot-au-feu, potée, boeuf bourguignon…) non désossé.
The term “short ribs” comes from the fact that the cut of meat contains only a portion of each long beef rib. Pot-au-Feu is a classic French method of cooking short ribs. Methods of preparation include braising, stewing. Short ribs may also be barbecued.