rib primal · Belarus
In Russia, this cut is grudinka na kosti.
About this cut
Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
| rare | Z kryvyoy | → | С кровью |
| medium rare | Medium rare | → | Medium rare |
| medium | Syarednyay prazharki | → | Medium |
| well done | Dobra prazhanae | → | Хорошо прожаренный |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“rebry” in Belarus maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Russia, look for labels such as grudinka na kosti. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
This information is for educational purposes only and may vary by region or butcher practices.