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Old Cow - Short Ribs

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two raw short ribs on a marble block
two raw short ribs on a marble block
Gerard King

Gerard's Suggestion

"I sometimes rub a marinade on mine prior to cooking, fennel or sweet smoked paprika works well...."

Old Cow - Short Ribs

No Reviews
pasture for life certified
limited availability
dry-aged

Dry-aged Suffolk short ribs from our Old Cow; rich, meaty and made for slow cooking.

£18.00
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Why you will love our Old Cow - Short Ribs...

  • Genuine British Old Cow from mature traditional-breed beef
  • Rich and unctuous
  • Grass fed over a long life to develop a deep, rich flavour

Taken from our traditional-breed, Suffolk grass-fed ‘Old Cow’ beef, these ribs are substantial, deeply flavoured and made for slow, patient cooking.

This is a cut that rewards time. Cooked low and slow in the oven for a few hours, the meat becomes meltingly tender, with a rich, beefy depth thanks to its high collagen content. 

The ribs sit alongside the classic rib of beef in the carcass, and like all our Old Cow beef, the whole animal is dry-aged for a minimum of five weeks before the ribs are carefully boned out. That ageing brings a deeper, more rounded flavour — the kind you only get from time, grass, and well-bred cattle.

Each rib weighs around 450g and should comfortably feed one (or stretch to two for smaller appetites). Proper, comforting beef - generous, honest, and incredibly rewarding to cook.


Our Old Cow is only available a handful of times a year. Make sure you're a member of our Good Meat Club to be the first to hear when our next Old Cow is ready to order.
Gerard King

Gerard's Suggestion

"I sometimes rub a marinade on mine prior to cooking, fennel or sweet smoked paprika works well...."

Want to know more?

Our Old Cow Beef is a product of both dedication and exceptional farming partnerships. It is sourced from one of two herds we work with specifically to produce this wonderful meat: traditional-breed Lincoln Reds from the Yard Hill herd at Iken, and Belted Galloways from the Carr Farm herd on the River Waveney. These grass-fed cattle live freely from 5-12 years on rich meadows and marshes. This extended grazing allows the cattle to develop extraordinary flavour, renowned for its richness and creamy marbling. We honour this unique beef by slow-hanging each carcass for 8-10 weeks, ensuring its impeccable quality and depth of flavour.

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