Short ribs


Short ribs are cut from different sections of the 12 ribs that start at the chuck ( shoulder) and continue to the loin. Relatively square , short ribs have full-bodied flavor and luscious tenderness that develop when they are slow-cooked by hot-smoking, slow-roasting , or braising.
If desired , cure with wet spice rub, brine , or dry-rub with spices up to 2 days before cooking to let the flavors melt.
Tie ribs with butcher’s string to keep their shape and brown lightly. Slow –cook in a moist environment, braising for about 3 hours, hot-smoking for about up to 10 hours, cooking in a crockpot on low for about 8 to 10 hours, or slow roasting at 150 C about 4 hours.

Flavor: garlic, green onions, mushrooms, onions, red wine, sesame oil, soy sauce, thyme.


38.50 BGN/kg