Short Rib of Beef Rack for Slow Cooking or the Barbecue
Short Rib of Beef Rack is cut from the rib plate of the forequarter and is an excellent choice for both low and slow cooking and grilling over high heat. Layers of richly flavoured muscle are interspersed with fat and attached to thick rib bones, helping the meat stay juicy and tender as it cooks.

Our native breed cattle are grass fed and reared on independent farms across the Yorkshire Dales, where they roam pasture, hills and valleys. This slow grown approach produces beef with exceptional flavour, natural marbling and a dense, satisfying texture.

All Swaledale beef is dry aged in house to enhance tenderness and concentrate its natural savoury character. The result is a deeply flavoured rack with generous fat, rich beefiness and excellent eating quality.

Chef George Ryle Inspires
“Try braising the short rib in a classical French style, with smoked bacon lardons,, shallots, carrots, celery and garlic all cooked down. Then add plenty of good red wine, a bunch of hard herbs, a single star anise and some beef stock. Give it 3–4 hours in the oven, then thicken the sauce with a little flour if desired, and serve with a potato and parsnip purée and some buttered cabbage.

Our beef short rib may also be the perfect candidate for the barbecue treatment. A simple seasoning of salt, smoked paprika, cayenne and a touch of brown sugar. Rub this into the meat the day before cooking, so all those flavours can penetrate down to the bone. Set over the coals at a steady 110°C for 2–3 hours, so a bark can form. Then wrap the whole thing in butcher paper and smoke for a further 3 hours. A good rest is then essential. Serve with sweet potatoes cooked in the coals and a slaw of cabbage, carrots and apple that is bound with mayonnaise but bouncing with acidity.”