FRESH, NOT FROZEN
DELIVERY FREE OVER £50
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FROM LOCAL FARMS
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.
£41.50
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.
| Preparation | Individual Rib (approx 700g), Sheet of Ribs – Jacobs Ladder (approx 2kg), Cut into short ribs (approx 700g) |
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Pawel Zurek (verified owner) –
Great quality product, I recommend it
STUART (verified owner) –
and they were more fatty than I expected. Flavour was great, but next time I would try remove fat as others have said and possibly smoke for longer too.
Aaron Clarke (verified owner) –
First time smoking one of these and was very happy with the result. Had a decent fat cap but trimmed that back. Awesome looking cut of beef and even better tasting. Pleased with the delivery and service from Grid Iron.
Craig (verified owner) –
David Mccleary (verified owner) –
Absolutely beautiful piece of meat!
Susan Ledger (verified owner) –
John Loveday (verified owner) –
I have not found better dinosaur ribs in the UK. They have a lot of fat, so you can trim some off the top if you want, but be sure they will be excellent if low and slow smoked. Great marbling and taste. Worth the 8+ hours wait
Claire Ellison (verified owner) –
Steve Maidwell (verified owner) –
Great quality and smoked low and slow for 7hrs. These ribs were juicy and the most tender meat I had had in a long time.
Elizabeth Hayes (verified owner) –
You won’t find more meaty short ribs, I’ve looked! Brilliant.
Laura Morton (verified owner) –
Fantastic beef ribs. Slight down side was the amount of fat cap. Brilliant for cooking on the bbq but took a bit of prep to remove as much fat as possible. Of course left a little for flavour but just felt as sold on weight slightly took away from value for money
Matt Ingram (verified owner) –
These ribs were tender and juicy, never tasted beef like this before! Will definitely order again.
Carole Lightfoot (verified owner) –
Goid
Pauline Garnett (verified owner) –
Cook these for a long time very slowly until the fat renders and they become very juicy and tender
Great supper dish on their own
Ashley Johnson (verified owner) –