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Grass Fed Beef Short Ribs

5.0
Grass Fed Beef Short Ribs - Slab
Grass Fed Beef Flat Ribs
Grass Fed Beef Short Ribs - Slab
Gerard King

Gerard's Suggestion

"I like to slow roast them in our own beef rub for 3-4 hours and then finish on a hot wood BBQ. "

Grass Fed Beef Short Ribs

5.0
slow-grown
pasture-fed
native-breed
small-suffolk-farm

Our short ribs deliver an intense experience of full meaty flavour, not for the faint hearted.

£24.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Grass Fed Beef Short Ribs...

  • Rich and unctuous
  • Full of collagen
  • Great for slow-roasting, curries or barbecuing

Beef short ribs come with a variety of names: beef flat ribs, slab ribs, Jacob’s ladder, dandy ribs, slow-roast ribs… but whatever you call them they’re substantial and they taste fantastic.

Short ribs are a surprisingly versatile cut of beef. I love to slow cook them – left long and low in the oven (2-3 hours at least) and the meat will fall off the bone with a wonderful rich, beefy tenderness thanks to their high collagen content. Equally, they work brilliantly in a slow-cooked curry on the hob, or smoked on the BBQ.

Beef Short Ribs sit next to the classic ‘rib of beef’ in the carcass. We always dry-age the whole carcass for a minimum of five weeks before we bone out the ribs from these wonderful, traditional-breed cattle, grass fed on our lush Suffolk pasture.

Each single rib should feed one (or two for small appetites) and weigh around 450g.

Gerard King

Gerard's Suggestion

"I like to slow roast them in our own beef rub for 3-4 hours and then finish on a hot wood BBQ. "

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

What our customers say