• Short Rib of Beef Rack
  • Short Rib of Beef Rack

Short Rib of Beef Rack 1.75 kg


In stock
  • Each rack weighs approx. 1.75 kg
  • Typically serves 6-8

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We currently have 8 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

The Short Rib of Beef Rack cut from the rib plate of the forequarter of the beast, and is a fantastic cut for both low and slow cooking and cooking on a hot grill. The layers of muscle are interspersed with fat, and all attached to thick rib bones, which results in a super tender, flavoursome and juicy end product.

Our Swaledale cattle spend their lives roaming the hills and valleys of the Yorkshire Dales. This gives our grass-fed beef* exceptional flavour and texture of the highest quality. Our beef is all dry-aged in house which accentuates this already phenomenal taste and moth-feel, it really is the best beef farmed on the Yorkshire Dales.

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 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 then 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."

*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 naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Short Rib of Beef Rack is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


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.

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