Short Ribs - English Style

This cut is readily available n both the Asheville and Charlotte Location.

Short Ribs - English Style

Our English Short Ribs come from the beef rib plate and are cut into individual portions so you don't have to share. Cook them low and slow to enjoy a delectable combination of fat and meat that is just screaming to be devoured.

Cooking Notes

Low and slow is key for braising. Start by generously coating the meat with a BBQ dry rub. Preheat your oven to 275°-300°F. Place the meat in a heavy, oven-safe pot with a lid, adding enough liquid (such as broth, wine, or water) to come halfway up the sides of the meat. Cover the pot and braise in the oven for 1.5-2.5 hours, occasionally basting with the braising liquid. Over time, the tough connective tissue will melt, resulting in fall-off-the-bone tender meat.

How to Prepare

Grilled

Smoked

Braised

What to Expect

Short Ribs come from the rib cage of our cattle, specifically the rib plate. The meat on those ribs is desirable because it features a glorious combination of meat and fat. Cutting them down into individual portions makes them easier to eat, share, cook, devour.

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