Description The rib dish, cut by butcher Arnaud Daval, with beef raised by Pascal Babel is a connoisseur's piece! A long-fibered piece, generally boiled, it is perfect for a stew. Combined with the chuck, this piece will be enough to make a delicious and tender comforting stew. We recommend cooking for a minimum of 3 hours to enjoy this ideal meat in winter in this warm version.
Where does this piece come from? The rib dish is placed at the end of the beef rib bones and is formed by 13 ribs, uncovered and covered. You can even cook the rib dish on the barbecue in summer. For this we recommend a nice spicy marinade for 24 hours to obtain very tender meat.
In the oven, also marinate this meat and cook it with vegetables, basting regularly. Allow at least 3 hours for perfectly preserved and tender meat. Shredded, it can even be used in salads or tasty homemade sandwiches!
On the spelling side, no battle: the French Academy allows in its ninth edition of its dictionary to write both plat de ribes and plates ribs. All you have to do now is debate about cooking!
Cooking In a casserole dish, the rib dish is simmered for at least 3 hours. In the oven, accompanied by vegetables and a nice sauce, water regularly and allow at least 3 hours to obtain a confit meat. On the barbecue or on the plancha, take the time to marinate for 24 hours before cooking.
Cut Into pieces, 2 to 3 in 500g or whole. 4 to 5 in 1000g or whole. Also specify your wish to cut into pieces or whole.
Ingredients Beef.
Origin France.
DLC 21 days.
Storage Vacuum packed. This product can be stored in the refrigerator and can be frozen.