rib primal · Bolivia
In Denmark, this cut is short ribs.
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 | Vuelta y vuelta | → | Rød |
| medium rare | Término medio | → | Medium |
| medium | Tres cuartos | → | Medium tilberedt |
| well done | Bien cocido | → | Gennemstegt |
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.
“costilla bo” in Bolivia maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Denmark, look for labels such as short ribs. 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.