What does American Cordon Bleu Beef Short Rib mean? This is the confusion that many people have when they hear this term for the first time. In fact, Le Cordon Bleu refers to the famous Le Cordon Bleu culinary school in the United States, that is, the Culinary Institute of America. Beef short ribs are a cut of beef, that is, cut into small pieces horizontally. Therefore, American Cordon Bleu beef short ribs refer to small cuts of high-quality beef carefully prepared by Le Cordon Bleu cooking masters.

American Cordon Bleu beef short ribs are generally cooked at high temperatures and quickly to keep the meat tender and juicy. During the cooking process, master chefs usually marinate the beef for a period of time to add aroma and flavor. It is then cooked quickly in a hot pan or oven to ensure crispy outside and tender inside. In addition to the traditional cooking method, it can also be made in various ways such as roasting and frying.

American Cordon Bleu beef short ribs have a delicious taste and are the first choice in many restaurants and family banquets. It is not only suitable for high-temperature cooking methods such as roasting and frying, but can also be made into stews, stews and other delicacies. While roasting, frying, and stewing, you can mix it with different seasonings and vegetables to create a novel and unique taste, and enjoy the fun of delicious food.