Short Ribs

• Rich, succulent beef with excellent marbling
• Perfect for slow cooking, braising or smoking
• Becomes beautifully tender with long, gentle cooking

Short ribs are best cooked slowly at a low temperature, allowing the meat to soften and the flavours to develop.

They work particularly well:

• Braised in stock, wine or ale
• Slow cooked in casseroles
• Cooked low and slow on the barbecue
• Served with mash or roasted vegetables
• Used in rich beef stews
• Shredded once tender for tacos, wraps or loaded fries

For best results, brown the ribs first, then cook gently until the meat is tender and beginning to come away from the bone.

Your order may arrive chilled or frozen, depending on availability. If chilled, please keep refrigerated and enjoy by the use-by date shown on the label.

If frozen, transfer to the freezer or allow to defrost slowly in the fridge. If your beef arrives partially defrosted, keep refrigerated and enjoy within 24 hours.