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Short rib
£14.45 per kg
Thick-cut ribs with a generous seam of meat over the bone. Cooked slowly in the oven, the smoker or a low braise, the fat and connective tissue render down and the meat pulls away from the bone in one piece. Deeply savoury and very forgiving. Finish with a sticky glaze under a hot grill for the last few minutes.
150°C covered for 3–4 hours, or 8 hours in a slow cooker. Glaze and blast under a hot grill for the last 5 min to get the sticky finish.
400–500g per person on the bone. Ribs look like more than they are.
100% British beef