Beef Dandy Ribs

Located behind the revered Ribeye of Beef Roast, Beef Dandy Ribs benefit tremendously from the flavour transformation all our ribs of beef go through when dry-aged in our Himalayan salt ageing chamber. This time-honoured process ensures both a remarkable depth of flavour and tenderness. The intercostal muscles between each rib are some of the most flavoursome of any cut, being rich with collagen, ideal for slow cooking.

Consider a slow bake under foil, rubbed with spices and a splash of beer, before finishing over charcoal, basting frequently with a BBQ glaze made from the baking juices, blackstrap molasses, ketchup, cider apple vinegar, English mustard, honey and a thumb of grated ginger.

Alternatively, smoke over indirect heat, applying the glaze periodically, resulting in deliciously tender ribs, complex in flavour and definitely to be eaten with fingers.

Beef Dandy Ribs also known as Baby Back Beef Ribs or Beef Spare Ribs, are prepared by our expert butchery team from heritage breeds of cattle, slowly grown on lush pastures in the Yorkshire Dales.

Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.