• Beef Short Ribs, Portions
  • Beef Short Ribs, Portions
  • Beef Short Ribs, Portions

Beef Short Ribs, Portions 4 x 350g


In stock
  • 4 x 350g ribs in each pack (approx.)

Select pack quantity

We currently have 18 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • great for home roasting
  • Cook on the BBQ

Product description

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, short ribs are at their best when falling off the bone and meltingly tender. Full-on flavour from native breeds of cattle, slowly reared in the Yorkshire countryside on grass then dry-aged on the bone >28 days in our Himalayan salt chamber and expertly butchered to order.

Jorge Thomas, founder of Swaledale, explains:
"Beef Short Ribs, cut from the short rib plate of the beast, often has the top muscle and fat removed. We leave the upper muscle on, partly 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 and the resulting texture is much moister."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Beef Short Ribs are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Buy our Beef Short Ribs online today.


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.

Cooking advice

The following have been published on our journal: a detailed guide on how to cook beef short ribs and John Chantarasak's Massaman curry w/ beef short ribs recipe.

Customer reviews

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