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BONE-IN CHUCK SHORT RIBS
帶骨肩小排

建議菜單應用

  • 骨肉分離，煙燻烤肉
  • 烘烤或燜煮牛小排
  • 法蘭克切法牛小排

烹調方式

  • 濕熱烹調法
Category:

Description

特式菜譜

SOUS VIDE BEEF SHORT RIBS
CLASSIC RED WINE BRAISED SHORT RIBS
BEER BRAISED SHORT RIBS

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