Description DescriptionFour meaty beef short ribs, cut from the same mid-section as our whole racks. With rich flavour and excellent marbling, these ribs are ideal for slow braising or low & slow barbecue cooking. 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 3–4 hours until tender. BBQ/Smoker: Season with a dry rub, then cook low and slow at 120°C for 5–6 hours, until the internal temperature reaches 93–95°C and the meat pulls back from the bones. Rest before serving. Other Options Prefer a whole rack? Try our 4-Bone Short Rib Rack. Want individual portions? See our 8 × 7/8oz Short Ribs.
