Cut from the breast of the beast, our heritage breed beef short ribs are single-portion lengths left on the bone for the depth of flavour this imparts. Unctuous and rich when slow-cooked, our short ribs are at their best when falling off the bone and meltingly tender. Full-on flavour from heritage breeds reared slowly in the Yorkshire countryside on 100% grass, dry-aged in our Himalayan salt chamber and expertly butchered to order.
Jorge Thomas, director of Swaledale Online Butchers, explains:
Beef Short Ribs, cut from the short rib plate of the beast, often has the top muscle and fat removed. At Swaledale, we leave the upper muscle on - in part due to the dimensions of our smaller breeds of native cattle.
I have smoked them with success – I know some of the very good smoking restaurants we work with advocate wrapping the beef in greaseproof paper once an initial 'bark' has been achieved, for both short-ribs and briskets. Whilst this may seem counterintuitive, given this is a barrier to the smoke, in reality it takes a good while for the bark to form - the resulting texture is much moister.
100% grass-fed beef
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.