Our beef short ribs, also known as Jacobs ladder, are carefully cut into racks by our expert head butcher for a real show stopping dish. We recommend slow oven-roasting them - just season with salt and pepper, then rub in your favourite olive oil before covering tightly with foil and cooking them for 7-8 hours at 100C. Trust us, you can't go wrong.
As with all our beef, our short ribs are 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so are incredibly tender and full of intense flavour.
Cut from: The rib and plate primal
Eat fresh within: 9 days
1 x 750g (Serves 2-3)
1 x 1.5kg (Serves 5-6)
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.