The ribs are sliced to the bone in the rib train, which runs down the backbone. The seashore is an excellent location for grilling and barbecuing. ** Buying Tips A silky grain of flesh should be visible from the rib to the bone. Per individual, count 200 g of bone. The meat is better when the rib is thicker. ** Conservation tips The rib to the bone can be maintained for 2 days in the coldest section of the refrigerator, carefully wrapped in its original packing, or according to the shelf life (shelf life) mentioned on the box when sold in UVC (consumer sales unit). It may be frozen and kept in the freezer for a few months. It must be thawed for several hours and kept in the refrigerator before cooking. ** Cooking Tips It's ideal to cook the rib on the bone a little to bring out the sweetness. Similarly, to keep as much liquid as possible inside the piece, sear it well with a very hot fat to caramelize the fluids. Brush the meat with a little oil before putting it on the grill. Count 7 to 12 minutes for each pan-fried or grilled side, flipping it frequently with a meat tong, depending on the thickness of the rib and the taste of each one. Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat. To keep the soft and delicate meat from the rib to the bone from rotting, simmer it in a salt crust or bread with rosemary. The crust prevents against overcooking and encourages scent mingling. Separate the meat off the bone and cut it into pretty thick regular slices to serve your rib on the bone.