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1KG section of beef short ribs, around 3-4 ribs, cut from the flat rib, which is often referred to as the Jacobs Ladder. The flat rib comes from between the fore-rib and the brisket, meaning these ribs are packed with some serious flavour.
How to Cook Beef Short Ribs
Remove from packaging and rest at room temperature for 10 before cooking. Season and sear on both sides in a large frying pan over a high heat. Transfer to a casserole dish, cover with your choice of marinade, or vegetables and stock/gravy, and cook at 180°C/ fan 160°C/ Gas 4 in the centre of a preheated oven for 3 - 4 hours until the meat starts to fall off the bone.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|