These pieces of meat are coming from the chuck. Using the website Bovine Myology we
are able to narrow in on where the ribs come from. They have wonderful
marbling. The connective tissue in them allows for multiple cooking
methods. We have cooked them in the CVap
for 24 hours at 57°C. We braised them traditionally. We pressure cooked
them for 45 minutes on a bed of onions. Each cooking method produced
luxuriously rich hunks of meat. Take a look in your meat case. Talk to
your butcher. Harass your meat purveyors. These are an essential
addition to your kitchen.
Years Past
