£6.48 – £19.43
Also known as Jacob’s ladder this cut comes from the cow’s under ribs, they are short, chunky lengths of rib with plenty of well marbled, rich tasty meat attached. Slow and gentle cooking is required either in the traditional form of a braising with a little liquid or slow roasted.
They make a great dish for a barbeque, simply marinade and
precook in a slow cooker then finish off on the barbeque.
1kg Short Ribs serves approximately 4 people
Cooking instructions:
Braise for 3-4 hours with shallots and a liquid of your choice. The liquid helps them to cook through, while the fat slowly melts, leaving behind a rich sauce that’s full of flavour. Short ribs will release a lot of fat during the cooking process, and you will probably want to skim some off.
Butcher’s Tip – if you have time, however, it’s easiest to let the ribs chill overnight in their liquid and fat, then remove the fat as a solid layer the next day before reheating. This resting time will also intensify the flavour of the meat, so it’s well worth doing.
Slow Roast: Place the short ribs bone side down into a small roasting dish – so they sit snugly alongside one another. Season the ribs with salt and pepper and cover tightly with two layers of foil Roast for 3 hours in an oven preheated to 90°C/Gas mark 5.
Our beef comes from our own Aberdeen Angus herd, reared here in the Hertfordshire countryside. It is reared slowly and out at grass for all but the coldest months, when they are brought into the barns and fed homegrown Barley and silage. This results in beef that is well marbled, tasty and tender.
The welfare of our herd is incredibly important to us, regular and gentle handling of our animals minimises stress and we annually pass our Red Tractor farm assurance inspection. Growth promoting hormones are banned in the UK so we never ever use these and only administer antibiotics on an individual basis when cattle require it
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100% British Beef
