Description Eight individually cut short ribs, each around 7–8oz. With the same rich flavour and marbling as our larger racks, these single-serve portions are convenient and versatile — perfect for slow braising, oven cooking or smoking on the barbecue. Cooking Guide Braising: Brown the ribs in a heavy pan, then add stock, wine and vegetables. Cover and cook at 160°C (140°C fan) for 2½–3 hours until tender. BBQ/Smoker: Season with a dry rub, then cook low and slow at 120°C for 4–5 hours, until the internal temperature reaches 93–95°C and the meat pulls back from the bones. Rest before serving. Other Options Prefer a larger format? See our Short Ribs × 4. Looking for the full cut? Try our Whole 4-Bone Short Rib Rack.
