Short ribs (côtes courtes) of beef IPE (Prime)

Short ribs (côtes courtes) of beef IPE (prime)

A choice cut for all food lovers and novelty seekers. Made from the short rib of beef, the short rib is a muscle that works hard and therefore requires a bit of effort. It benefits from being marinated overnight or cooked at low temperature so that the meat easily separates from the bone. This majestic piece of meat will please everyone, whether braised or grilled! 

To help you discover exceptional products, we invite you to explore the unique quality of Prince Edward Island beef. Their first-class reputation did not come by chance. Raised according to very strict specifications that advocate animal welfare, these cattle are raised without added hormones and are antibiotic-free at the time of slaughter. The farmers who raise the Prince Edward Island cattle have been working hard for several generations with the sole aim of offering you a product of extraordinary quality. The "Blue Dot" selection from Prince Edward Island corresponds to the Prime grade, which represents the highest quality and most marbled Canadian beef.

Cooking time : minimum 3h at 300ºF

- Take out and temper the meat about 20 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium high heat until lightly browned on each side.
- Place vegetables (carrots, oignon, and garlic) at the bottom of the roaster pan. Place your short ribs on top of the vegetables and cook covered for at least 2,5 hours.
- Remove the lid for the last 30 minutes.
- Remove from the oven and let rest for 10 to 15 minutes.
- Serve and enjoy.

PEI Beef

Quote : Prime
Maturation : days
Quantity :1
Provenance : PEI
Race : Angus
Portion(s) : 3 to 4
Condition : Fresh