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Summer is prime grilling time. It's hard to beat a hamburger or hot dog cooked over the coals but sometimes you want to take things in a different direction and toss a rack of ribs on the grates ...
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2 ), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule ( H
The most important cuts of beef in Argentine cuisine are: [3] Asado the large section of the rib cage including short ribs and spare ribs Asado de tira often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut). Bife de costilla T-bone or porterhouse steaks Bife de chorizo
Galbi [1] (Korean: 갈비), kalbi, galbi-gui [1] (갈비구이), or grilled ribs [1] is a type of gui (grilled dish) in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is used instead, the dish is named accordingly.
In French cuisine, the entrecôte corresponds to the rib eye steak, while rib steak is called côte de bœuf (literally: "beef rib"). In Argentine cuisine, the rib eye is known as ojo de bife, while the rib steak is known as ancho de bife. In Chilean cuisine, the boneless rib steak is known as lomo vetado.