Beef Short Ribs (Bone-In)

URL handle suggestion: beef-short-ribs

Full product description

For deep, beefy comfort with minimum fuss, go beef short ribs. These meaty, bone-in ribs love low heat and time—the collagen melts, the meat turns spoon-tender, and the cooking liquor reduces to a glossy, stick-to-your-spoon sauce. Braise gently in the oven, set-and-forget in the slow cooker, or smoke them on the BBQ until they’re buttery and rich. They’re show-stoppers on a plate and even better the next day.

Why you’ll love it

• Bone-in, meaty ribs with huge flavour

• Low-and-slow friendly: oven, slow cooker, smoker/BBQ

• Naturally silky sauce as the collagen melts

• Versatile: from red-wine braises to sticky BBQ glazes

Cut details

• From the short rib/plate section

• Typically supplied English-style (individual ribs, bone-in); flanken-cut available on request

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season generously.

2. Oven braise: Brown well. Add onions, garlic, herbs and stock/ale/red wine. Cover and cook at 150–160°C (fan 130–140°C) for 3½–5 hours until fork-tender.

3. Slow cooker: Brown first if you can, then cook Low 8–10 hours (or High 5–6 hours).

4. Smoker/BBQ: 110–120°C with your favourite rub until probe-tender (often when the centre is around 93°C). Wrap when bark is set; rest at least 30–60 mins.

5. Pressure cooker: Brown; cook 45–70 mins at pressure, natural release.
   Tip: Chill the braising liquor to lift any set fat, then reduce to a glossy jus.

Serving ideas

• Red-wine braised short ribs with buttery mash and greens

• Sticky soy–ginger glaze over rice with spring onions and sesame

• Smoked short rib platters with pickles, slaw and warm rolls

• Ragù: shred the meat into the reduced sauce and toss with pappardelle

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Are they bone-in?
Yes—bone-in for maximum flavour and a richer sauce.

Do I have to brown them first?
Highly recommended. A good sear adds flavour and colour to the finished dish.

English or flanken cut?
Usually English-style (individual bones). If you need flanken for grills or soups, ask and we’ll do our best.

Can I cook them a day ahead?
Absolutely—flavour improves overnight. Chill, remove set fat, and reheat gently until piping hot.