Beef ribs

Also called: Feero lo’aad (Soomaali) · Côtes de bœuf (Français) · أضلاع بقر (العربية)

What to look for

Look for deep red meat with creamy white fat and a good amount of meat on the bones. Ask your butcher to cut the ribs into cubes for stews; the bones add plenty of flavour to the broth.