Category:Beef Thin Rib

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The thin rib also called short rib is very similar to thick rib except it contains a smaller quantity of meat. The thin rib contains bones, meat and fat. The thin rib is located between the fore rib and the brisket. Thin ribs just like thick ribs are usually smoked. There are numerous methods of preparing thin ribs such as pot roasting, grilling, stewing, braising and casseroles. The most recommended vegetables used for preparing beef thin rib dishes include baby sweet corns, green beans, bamboo shots, mushrooms, broccoli, carrots, peppers, Chinese leaves, courgettes and sugar snap peas. It is not recommended to remove the meat from the bone because there will remain a small quantity of meat. Before cooking it, the membrane that covers the thin rib should be removed and then properly washed. Thin rib should be cooked at a temperature of about sixty Celsius degrees. Beef thin ribs can be cooked whole or cut into racks. For a better and more intense taste the ribs should be put in the refrigerator after they have been marinated.

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