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What's so great about Grass Fed Beef Short Ribs
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Whatever your recipe, beef short ribs are best cooked low and slow
You are in for a treat. Beef short ribs are a stellar and versatile cut of meat, perfect for a host of recipes from American-style BBQ to Indian curries.
Our grass-fed beef short ribs are presented as approximately 3cm-sized cubes of meat and rib bone. As you may guess, short ribs are cut from the fore ribs of the cattle, typically the chuck, rib, brisket or plate.
We source our grass-fed short ribs from leading cattle farmers in Victoria and New South Wales. Their cattle are raised sustainably and conscientiously, and spend their days galavanting through open fields (or standing stock in silence — whatever makes them happiest). Their loving care results in thick, high-quality meat. Every bite bursts with juicy flavour.
Beef ribs are a wonderful cut of meat to cook with, and their astonishing power comes from their incomparable tenderness. Their juicy meat has earned them a special place on dining tables across the world. Short ribs are arguably most famous as a staple in Texan BBQ, but are equally loved on every continent.
The key to picking high-quality beef short ribs is to look for the marbling. You want to see fresh, bright red meat streaked with fine veins of intramuscular fat. When cooked low and slow (as beef short ribs always should be), this fat will render down, flavouring the meat and keeping it moist.
With the marbling accounted for, you can then consider the style of the cut. Peter Bouchier’s grass-fed beef short ribs are presented in the English style.
How generous of you to invite us to show off… As it happens, we do have an excellent recipe that stars our grass-fed beef short ribs.
Give our Korean-style beef ribs recipe a try. This exceedingly simple recipe is guaranteed to become a weekly staple.
We prefer to serve our grass-fed beef short ribs with the bone in. Bones impart a great deal of savoury flavour, especially when simmered. Since beef short ribs are best prepared over a long time atop a low heat, keeping the bones in dramatically improves the flavour of your final dish.
Beef short ribs are often sold in 2 key styles:
Though we prefer the English style, we would not say one style is better than the other. Rather, you should choose your beef short rib style to suit your recipe.