Beef Short Ribs
Beef Short Ribs are well-marbled with fat and sinew which gives them a classic flavoursome beefy taste. This high fat content and stunning flavour, makes them an ideal cut for braising
Beef Short Ribs are also known as Jacobs Ladder and are taken from the short plate, which is between the brisket and flank, so beef short ribs have a similar tender taste. Hand-cut by our Great British Meat Company master butchers, they take patience to cook but your efforts will be rewarded with melt-in-the mouth flavour.
Very popular in the US where they are a firm BBQ favourite, they are rapidly growing in popularity here, and are regular ordered by our street food traders and BBQ restaurant customers. Beef Short Ribs are best cooked until the meat falls off the bone by either braising or slow-cooking on the BBQ or smoker.
Sold as individual Riblets in 2kg packs
Meatier and more tender than pork ribs, you might not need to add a rub or sauce as there is bags of natural meaty flavour.
Sear the beef on both sides in a large frying pan, then transfer to a large casserole pot. Add some roughly chopped celery, carrot and onion, cover with 1 litre beef stock (more if needed), and cook in preheated low oven at 130ºC for 3 to 4 hours until the beef is tender.
News and recipes from the butchers.