FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FREE UK MAINLAND DELIVERY ON ORDERS OVER £50
Menu
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Beef short ribs are packed with flavour much of which comes from the high fat content and connective tissue. Being from a hard working part of the animal makes them naturally very tough. If you’re prepared to be patient though, you can make them perfectly tender with the meat falling from the bone.
£33.60
Short ribs are cut from the ribs just above the brisket. This is half of a full Jacobs Ladder, it has a taper from one end to the other, so beware that there will naturally be more meat on one end. They make a great cut for slow cooking by smoking or braising. Cooked on the BBQ or in the oven, the meat will fall away from the bone and stay succulent due to the good fat content.
Beef short ribs are packed with flavour much of which comes from the high fat content and connective tissue. Being from a hard working part of the animal makes them naturally very tough. If you’re prepared to be patient though, you can make them perfectly tender with the meat falling from the bone.
To reach perfection, short ribs should be cooked low and slow. The idea is to break down all the fat and connective tissue, basting the meat with flavour as they cook. What is undesirable and chewy will eventually become succulent and gelatinous and add to the beefy flavour. The connective tissue in the muscles will start to break down at around 75℃ and the short ribs will need taking up to as much as 95℃ to be finished.
Native breed short ribs are well suited to low and slow cooking due to the high fat content and the more developed flavour that comes with age.
If you buy a rack of ribs, you might want to cut them into blocks of two ribs. This will reduce the amount of time to reach the right temperature and will expose more of the meat.
How to Cook Beef Short Ribs – A guide to cooking short ribs either on your BBQ or in the oven.
Short ribs are cut from the ribs just above the brisket. This is half of a full Jacobs Ladder, it has a taper from one end to the other, so beware that there will naturally be more meat on one end. They make a great cut for slow cooking by smoking or braising. Cooked on the BBQ or in the oven, the meat will fall away from the bone and stay succulent due to the good fat content.
Beef short ribs are packed with flavour much of which comes from the high fat content and connective tissue. Being from a hard working part of the animal makes them naturally very tough. If you’re prepared to be patient though, you can make them perfectly tender with the meat falling from the bone.
To reach perfection, short ribs should be cooked low and slow. The idea is to break down all the fat and connective tissue, basting the meat with flavour as they cook. What is undesirable and chewy will eventually become succulent and gelatinous and add to the beefy flavour. The connective tissue in the muscles will start to break down at around 75℃ and the short ribs will need taking up to as much as 95℃ to be finished.
Native breed short ribs are well suited to low and slow cooking due to the high fat content and the more developed flavour that comes with age.
If you buy a rack of ribs, you might want to cut them into blocks of two ribs. This will reduce the amount of time to reach the right temperature and will expose more of the meat.
How to Cook Beef Short Ribs – A guide to cooking short ribs either on your BBQ or in the oven.
We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.
Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.
We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.
WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:
Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16
Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41
Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –
Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT
WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.
The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.
When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know.
Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.
We’re proud to support FareShare Yorkshire.
