Red Ruby Beef Short Ribs are a distinctive and characterful cut of beef that looks stunning and tastes delicious.
The deeply flavoured meat has robust bite and texture that marries exquisitely with the sweetness of the layer of fat as it melts. Full of marrow and collagen that when gently cooked yields gratefully to create the most wonderfully flavoursome sauce.
The size and shape of short rib may vary.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Preheat the oven to 150C.
Place the short rib in a good sized casserole dish, nestle in chopped root veg, garden herbs and submerge under a generous glug of wine or beef broth.
Cook for five hours until the meat has fallen away from the bone.
If you wish to barbecue the short ribs, follow the same method but cook for just two hours. Add a rub or marinade and sizzle the ribs on the barbecue.