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Professional butcher beef short ribs

approx. 1500 g

    Usage

    Preparation: remove the short rib from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the short rib from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Pat the short rib dry with kitchen paper and sprinkle lightly with pepper just before preparation. Frying pan: heat (olive) oil and fry the short rib at a high temperature for 2-3 minutes until brown on both sides. Then prepare the short rib in the oven. Oven (110ᴼC): place the seared short rib in an oven dish in the center of a preheated oven for 5 hours. Let the short rib rest for 15 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Pay attention to heating through and through.

    Ingredients

    Ingredients: beef.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Professional butcher beef short ribs

    approx. 1500 g

      Product form

      Prepare slowly for optimal taste *Australian quality meat * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Quality meat from the professional butcher

      €81 , 90

      €89,25 (incl. btw)

        Characteristics

        Gluten free, Lactose free

        Save

        In the freezer -12°C** 1 month after purchase. In freezer -18°C*** see best before date.

        Description

        Prepare slowly for optimal taste


        *Australian quality meat
        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Quality meat from the professional butcher

        Usage

        Preparation: remove the short rib from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the short rib from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Pat the short rib dry with kitchen paper and sprinkle lightly with pepper just before preparation. Frying pan: heat (olive) oil and fry the short rib at a high temperature for 2-3 minutes until brown on both sides. Then prepare the short rib in the oven. Oven (110ᴼC): place the seared short rib in an oven dish in the center of a preheated oven for 5 hours. Let the short rib rest for 15 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Pay attention to heating through and through.

        Ingredients: beef.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

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