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About the Cut
Beef Brisket, Chuck, Blade & Rib
Bone-in short ribs come from the brisket, chuck, blade and rib areas, each contributing rich flavour, excellent marbling and high fat content. Ideal for slow-cooking methods like braising and barbecuing, these bone-in short ribs result in tender, juicy and deeply flavourful meat, perfect for savoury dishes!
Owton’s Top Tips!
Our Bone-In Beef Short Rib (min 2.4kg) is a slow-cooking favourite, rich, tender and full of deep, beefy flavour! Best cooked low and slow to let the meat break down and fall off the bone. Brown first, then braise at 150°C for 3.5–4.5 hours with stock, wine or beer until meltingly tender.
Perfect for BBQs, stews or shredding into tacos. Rest before serving and don’t forget the napkins, it’s messy, but in the best way! Store chilled or freeze for a sunny day.