US Grain Fed Beef Short Ribs are the equivalent of Pork Ribs, just with more delicious meat on! US Grain Fed Beef has been fed for 100 days on Grain, it is this that produces a very tender and juicy piece of meat, with beautiful intramuscular fat. The stunning flecks of fat marbled throughout is what ensures the meat will not be dry out too quickly during cooking or get touch and chewy. When you eat US Grain fed Beef it is soft, tender and juicy.
Short Ribs are prized for slow cooking. This breaks down all the tougher connecting tissues, creating the fall of the bone, melt in your mouth extravaganza of flavour. The flecks of fat marbled through the meat also create more succulence and juice after cooking.
For any recipe with Short Ribs, it is imperative that you season and brown the meat off first in a heavy based pan, preferably the one you are going to then slow cook them in, to ensure none of the delicious flavour is lost during cooking. Sear off the ribs browning on all signs on a high heat, remove from the pan and use red wine to deglaze the pan. Turn the heat down and saute diced onions, garlic, celery and carrots. Pour in a glug of wine, tomato paste, beef stock to cover the meat, bay leaves and thyme. Put the lid on and cook for two and a half to three hours dependent on if you are cooking it in the oven or on the stove. The oven takes around three hours, and we find produces a richer flavour. Serve with fluffy mashed potato.