Short rib

Plat de côtes

What it is

Alternating layers of meat, fat and bone, which is the ideal architecture for slow cooking — the fat renders through the meat while the bone gives up gelatine. It is the cut a pot-au-feu is built around in most French households.

In the kitchen

Cook it the day before and chill it. The fat sets on top and lifts off in one sheet, and the meat improves overnight.

Goes with

Carrot Leek Turnip Black pepper Bay leaf Onion Soy sauce Garlic

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