Thick Rib
This cut is often sold as braising steak and is a little more tender than stewing steak. Use it in casseroles, stews and to braise. It can also be used as a slow roasting joint or extra lean braising steak. Other names you may know this cut by are palace rib, LMC, rands, shoulder, top rib and many more.
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Beef & Horseradish Casserole with Caraway Dumplings+
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Beef and Butternut Pumpkin Pot+
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Beef Braising Steak Stew with Dumplings+
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Beef Ragout+
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Beef, Mushroom & Red Wine Pie+
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Goulash+
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