Plat-de-côtes de bœuf

01 / ABOUT THE DISH

About the dish

Plat-de-côtes de bœuf in French butchery refers to the short ribs. The short ribs are characterized by a layer of meat sitting on top of a section of the rib bone. They are known for their rich, meaty flavor that is brought out by slow cooking methods such as braising. This cut of meat benefits from long, slow cooking times that allow the fat to render and the connective tissue to soften, resulting in tender, flavorful meat. Short ribs can be prepared in a number of ways and are a common ingredient in many different types of cuisine, from American barbecue to Korean galbi to French pot-au-feu.