Angus Short Ribs

The thick end of the rib, cut across the bone with a deep layer of meat on top. They carry a lot of fat and connective tissue, and that is the whole point of them. Cooked long and low it all renders down and the meat goes silky and rich. Bone-in and heavy, so a kilo feeds two. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.

Brown them first, then braise in stock and red wine in a low oven for three hours. They also take a long, slow smoke if the barbecue is that kind. It is done when it is fork-tender, about 92°C inside; time matters more than the number. Skim the fat off the top before you serve. Serve them on the bone with mash or polenta to catch the sauce. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.