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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Oluwaseun Olusanya (verified owner) –
Phil Mansell (verified owner) –
Bought this twice now and not disappointed, would recommend this companies produce to anyone
paul russell (verified owner) –
Raymond (verified owner) –
James Nelms (verified owner) –
In order to ensure there was no silverskin, had to trim off about half of the rib and fat. After 8 hours smoking, it turned out beautifully, but was smaller than planned due to the removing so much prior to cooking.
Michael Brigham (verified owner) –
Anthony Fallshaw (verified owner) –
andrew lorck (verified owner) –
Tristan Fox (verified owner) –
Quality meat but short on marbling and, in my opinion, an excessive fat cap
Chris Franklin (verified owner) –
Very fatty cut when smoked on the kamado… had better before but not a good one!
James Carter (verified owner) –
Jeffrey Delacruz (verified owner) –
Excellent ribs but only 5 not 6 ribs as promised
Kate Benito (verified owner) –
Danny Denham (verified owner) –
Lightly smoked these on low for 6 hours on my kamado and they were a bit special!
Daniel Mallen (verified owner) –
After a steady 7 hours in the smoke. These ribs fell to pieces. Amazing cut of meat, and great value. Thanks guys.