Our delicious, Smoked Short Ribs have a beautiful beefy flavour, with their rich marbling making them the ideal comfort food. 

Taken from the beef chuck of the animal, these ribs are not only packed full of flavour, but are super versatile. They can be cooked in a whole host of different ways, from grilling and braising to boiling and barbecuing, and provide the perfect accompaniment to golden and fluffy beef dripping chips.



  • Season the short rib well with salt and ground pepper and place in a smoker at 120C. Smoke until the internal temperature is at least 92C. Wrap well in foil and a tea towel and set aside for at least an hour. 

    Add the wine to the beef stock and reduce to 250ml. Add the marrow bones to the smoker and smoke for 1 hour. Scoop out the marrow and add to the gravy.

    Mix the mayo, anchovy and garlic together and set aside

    While the ribs are smoking blanch your chips in boiling water for 8 minutes, drain and set aside to cool and dry. Heat your dripping to 140C and cook the chips in batches for 8 minutes. Drain and set aside to cool. Just before you want to eat, heat the dripping to 180C and fry the chips until crisp and golden.  When the chips are ready unwrap the ribs, heat the gravy and serve with the aioli. 

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