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Plate short ribs

Roast low-and-slow – or grill them

£23.10

Quantity


100% Grass fed 28 Day dry-aged Regenerative

Description

These are the ribs most often used for Jacobs ladder. That's because there's plenty of meat on the bones and plenty of flavour.

They're marbled like a Ribeye steak so they come with a good helping of fat and collagen – which helps keep them moist. 

These ribs are from the front of the cow between the Brisket and the Flank.

Most beef lovers roast them low and slow.

Cooking Tips

Nutrition

Calories: 180 Total fat: 21.7g Saturated fat: 9.6g Protein: 17g Salt: 109mg

Taste

Moderately tender, with a coarse texture and marbling

Tenderness

Flavour

Fat

Cooking

Use wet or moist heat. Cook to Well-done

Dry Roast

Slow Cooker

Casserole

Sous Vide

Smoke

Where this cut comes from