Short Rib of Beef - 2kg

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

Short Rib rewards slow, patient cooking with rich, delicious flavour and a mouth_watering texture. The fat, marrow and collagen need a longer cooking time to break down slowly and ‘baste’ the meat naturally, so resist the temptation to get it cooked too quickly.

Best cooked ‘low and slow’. For a no_fuss, plan_ahead meal, preheat the oven to 150°C and place the short rib in a large casserole dish. Trim and roughly chop a couple of onions and place them around the beef, then peel and chop a selection of your favourite root veg into big_ish chunks (we like carrots, sweet potatoes and parsnips) and tip them into the dish so they surround the meat. Tuck a couple of sprigs of rosemary or thyme into the veg, then carefully pour over enough hot stock to just cover everything. Put the dish into the preheated oven and leave to cook for about five hours, or until the meat falls away from the bone.