Description

Eight individually cut short ribs, each around 7–8oz. With the same rich flavour and marbling as our larger racks, these single-serve portions are convenient and versatile — perfect for slow braising, oven cooking or smoking on the barbecue.

Cooking Guide

• Braising: Brown the ribs in a heavy pan, then add stock, wine and vegetables. Cover and cook at 160°C (140°C fan) for 2½–3 hours until tender.

• BBQ/Smoker: Season with a dry rub, then cook low and slow at 120°C for 4–5 hours, until the internal temperature reaches 93–95°C and the meat pulls back from the bones. Rest before serving.

Other Options

• Prefer a larger format? See our Short Ribs × 4.

• Looking for the full cut? Try our Whole 4-Bone Short Rib Rack.