open-navigation
close-navigation

SHORT RIBS
牛仔骨（牛小排）

推薦菜式

  • 用作肋骨肉的擺盤
  • 切碎，用於三文治、意粉配料、肉汁及燒烤醬

烹調方法

  • 較薄的切肉適合乾熱法
  • 較厚的切肉適合濕熱法
Category:

Description

特式菜譜

Short Ribs with Raspberry Barbecue Sauc
Beer Braised Short Ribs
Classic Red Wine Braised Short Ribs

Related products

商品

error: Content is protected !!