not actually from the rib as the name suggests. (This is why beef requires experts.) While ribeye comes from the top of the animal, short ribs are closer to the belly. Short ribs for braising are ...

Fresh bay leaves inserted into the tender fat cap of the roast impart an aromatic, herbaceous flavor to the beef. The exterior of the rib roast is exactly what you want: browned, salty ...

Sear the rack of ribs on both sides to brown. Place into a large baking dish. 3. In a pot, place the garlic, ginger, salt, beef stock, sugar, vinegar, star anise, chilli flakes, cumin and ...

Veal and beef also have different fat contents. A 3-ounce (84 grams) portion of rib roast veal contains 12 grams of total ... One popular cooking method for veal is frying, as seen with breaded veal ...

The menu offers a few big-ticket meat items (Angus beef sirloin, Berkshire pork chop, bone-in rib-eye) but ... classics from lasagna to chicken cutlets to sautéed broccoli rabe to eggplant ...

Breaded chicken cutlets appear to be having a moment, but you could argue that they have never really left the limelight. Thin, crispy, golden brown cutlets appeal to a lot of diners, including ...

Barbecue meats such as St. Louis-style ribs, hot links and beef brisket are available alongside ... kimchi fried rice, pork cutlet, corn cheese and more. The opening represents the largest from ...