Beef Short Ribs 400g


These mouth-watering beef short ribs are guaranteed to cause a stir at barbecues, but there is no need to wait for summer. Beef short ribs are versatile, easy to cook, and lend themselves to a wide range of dishes. They also pair beautifully with lots of different wines. So, there are many reasons why you should add beef short ribs to your shopping list and your repertoire!

Beef short ribs were once one of butchery’s best kept secrets – incredibly tender, melt in your mouth beef that was available at a very reasonable price. They’re not quite the secret they once were, but they’re no less delicious, and all that’s required is some time and attention to create absolutely jaw-dropping dishes. We love braising short ribs slowly in beer and they’re fabulous in Thai beef curries.


We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.


Even the best meat still requires expert preparation, so we work with master butchers who ensure our beef short ribs are carefully aged in ideal conditions. This is central to maintaining the quality you expect.


We vacuum pack our beef short ribs to keep the meat fresh for longer. This also means they are suitable for home freezing, just make sure you defrost properly. The easiest way is to pop it in the fridge overnight. Make sure, however, that you remove it from the fridge at least 30 minutes before cooking.


Cooking instructions:

  • Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.

  • Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

    This product has a shelf life of 12 days from the date of delivery. A pack contains 1 piece. 

    Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.




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