Taken from the rib primal (as opposed to the chuck or brisket which is sometimes where 'short ribs' are cut), these guys are enjoying increased popularity as a dangerously tasty slow-cooked treat. The slowly melting fat turns them into a riot of taste and texture, made up of ribs, intercostal muscle, tendon and a central boneless portion of meat and fat.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Weights available: 800g - average 2 ribs
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Season the short ribs with salt and pepper. Heat some olive oil and butter in a large pot over medium-high heat. Cook the ribs for about 5 mins per side then remove from the pot. Now brown some onions and garlic for about 5 mins. Put the ribs back in, add a can of Guinness and 1 cup of beef stock, cover and simmer over low heat for 2 hours, stirring occasionally. EnjoyCheck out more recipes
In the UK, the short ribs are referred to as ‘Jacob’s Ladder’, itself a colloquial name for the bridge between heaven and earth – a great alternative if you’re a lover of brisket