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BONE-IN CHUCK SHORT RIBS
帶骨肩胛小排 (肩胛牛仔骨、四支骨牛仔骨）

推薦菜式

  • 軟嫩牛肉(徹底煮熟至肉骨分離)、 煙燻燒烤
  • 烤或燜肩胛牛仔骨
  • 切片(法蘭克切法)肩胛牛仔骨

烹調方法

  • 濕熱法
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Description

特式菜譜

SOUS VIDE BEEF SHORT RIBS
CLASSIC RED WINE BRAISED SHORT RIBS
BEER BRAISED SHORT RIBS

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