Delightful strong beefy flavours emerge from slow 'on the bone' cooking. Take your time to really enjoy these.
They are best braised and cooked slowly like the Italian dish Ossobuco. This way the meat just falls off the bone into the rich delicious sauce.
Similar to spare ribs, only larger and beefier! Also known as Jacobs Ladder or Short Ribs
Cooking Tips: How to cook Beef Ribs? Place some red wine, herbs and freshly cut onions in your covered cooking dish and braise slowly for up to four hours on a low heat 125-150ºC . What emerges is a thick beefy sauce making a fantastic winter dish or evening meal.
Also delicious grilled or barbecued slowly on a low heat to get a really tasty piece of on the bone beef! To really see how to do it, take a look at our you tube video.
Cook bone side down to the heat source.
Size: 1.45 - 2.0kg
Supplied in single packs of 3/4 bone ribs
Breed: Angus / Hereford
Origin: Scottish / British Grass-fed Beef
Delivered: Frozen 'Locking in the Freshness'