Description
Beef braising ribs are cut from the chuck or plate sections of the cow, known for their rich flavor and tenderness when cooked low and slow. These ribs are perfect for braising, stewing, or slow cooking to achieve a melt-in-your-mouth texture. For best results, sear the ribs before braising in a flavorful liquid like broth or wine, then cook in the oven or slow cooker until the meat is fall-off-the-bone tender. Serve with mashed potatoes, roasted vegetables, or creamy polenta for a hearty and satisfying meal.
