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Short Ribs

Taken from the chuck area of the ribs, this is some of the most flavourful meat on the animal, with lots of fat marbling. Not quite thick enough to be cut as steaks, these juicy nuggets of meat are left on the bone and cut into individual ribs.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Braise for tasty big ribs or to shred and turn into a ragu.

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.