The rib dish is a piece of beef cut from the lower portion of the animal's ribcage.
This meat is characterized by its fibrous texture and intense taste.
The rib dish is often used to make simmered or braised dishes, such as pot-au-feu or beef bourguignon.
Preparation :
Sear the meat (optional) :
Preparing the casserole or slow cooker :
Long, slow cooking :
Checking doneness :
Serve :
Cooking the rib dish long and slow allows the collagen in the meat to break down, making the meat tender and succulent. Adjust cooking times based on the size and thickness of the piece of meat. Use a meat thermometer or check for tenderness to know when the rib dish is ready.
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