Cross rib

The cross rib

Short ribs

The transverse or midrib is the front section of the beef ribs below the beef neck and rib . The moderately mixed meat is used for stews such as goulash and as cooked meat for stews , soups and broths .

Cross rib is offered without and with bones, then also called a ladder section (after the ribs arranged like ladder rungs). Once the meat is cooked, the ribs can be easily removed.

In Japan and Korea , the cross rib is one of the most popular parts of beef. The meat, sliced ​​1–2 mm thin, is ideally well marbled and around two fingers in size. The meat is prepared individually with seasonal vegetables with chopsticks on a table grill (gas, electric or charcoal).

In European cuisine, cross ribs are part of the French pot-au-feu .

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