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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.
Frequently Asked Questions
For information about ordering, delivery and more about our products, please see our dedicated FAQs page.
Slow-cooking is ideal for bone-in beef short ribs. Brown them first, then braise in a covered dish or slow cooker for 3–5 hours with stock, red wine, or a rich sauce until the meat is fall-off-the-bone tender.
Yes, both methods work well. In a slow cooker, cook on low for 6–8 hours. In an Instant Pot or pressure cooker, they’ll be tender in around 45–60 minutes. Always sear the ribs beforehand to enhance depth of flavour.
Beef short ribs pair beautifully with mashed potatoes, creamy polenta, or buttered greens. A red wine reduction or rich gravy complements their deep, beefy flavour perfectly.
Short ribs are rich and satisfying, so allow for 1–2 ribs per person, depending on size and appetite. A 1kg pack typically serves 2–3 people as a main course with sides.