Rib (kg)
12,90€
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Ribs are cut from the beef brisket, with the bone included. It's a cut rich in collagen and connective tissue — characteristics that make it completely unsuitable for quick cooking but, with slow cooking at low temperatures (120–140ºC for 4–6 hours), produce a gelatinous texture and a concentrated flavour that no hindquarter cut can replicate.
Benefits
- Abundant collagen — gelatinous and succulent texture after long cooking
- Deep, concentrated flavour characteristic of bone-in cuts
- Available as a whole piece or individual ribs
- Frozen product — ready for oven, stew, or smoker
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Oven: 4 to 6 hours. Smoker: 6 to 8 hours.
- Recommended Method
- Oven: 140ºC for 4–6 hours with a base of meat and vegetables. Smoker: 110ºC for 6–8 hours. Target internal temperature for shredding: 88–93ºC.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
