A whole block of dry-aged Austrian (Europe) short ribs. An inexpensive, great braising cut. We recommend using this cut for cooking with a pressure cooker or slow cooking only. Pressure-cooked for at least 2h the meat will be fork-tender and will literally melt in your mouth. Simmental beef is a common breed in western Europe and known for its portion sizes, distinctive beefy flavor, and tenderness. You get 3-4 ribs, depending on the size. Although with little marbling, European beef has a very distinctive - almost clean beefy/milky flavor due to a difference in the type of breed (Simmental) compared to Australian or Amerian beef.
The cattle are bred free-range in small groups on the open pastures of the pristine hills and alps of Austria by family farm alliances. The feed is in-house grown and the beef is AMA certified (well known in Austria) meaning all produce has been certified of Austrian origin. The cattle are grass-fed their entire lives and if lush green grass is not available due to the season or weather - especially during the winter - the cattle are supplemented with a mix of all-natural grains and vitamins - all free of pesticides, GMO, and nasties. By regulations, all cattle in Europe are free of growth hormones and free subtherapeutic use of antibiotics. See more below.
1 short rib block
Various aizes available, please select.
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 36h In ice-water: Not recommended
Braising, slow cooking
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days.
Also known as
Beef ribs, beef bones, chuck short ribs,
Country of Origin
About Austrian Organic Simmental Beef
✔ Carries the locally known and strictly controlled "AMA" certification.
✔ Humanely raised and treated with respect by family farmers in Austria.
✔ 100% Austrian beef. The cattle are born, raised, harvested and processed in Austria.
✔ No subtherapeutic use of antibiotics. No use of growth hormones.
✔ Grass-fed their entire lives. When necessary, due to cold seasons: Added feed of all-natural, pesticide-free, in-house grown, GMO-free grains, minerals, and vitamins.
✔ Free-range with daily pasture grazing time when weather permits. Kept indoors in small groups in cozy stalls with a lot of hay and roaming space during harsh Austrian winters.
✔ Provides monounsaturated fatty acids Omega 3s - yes, the good fats. Including a wide range of essential nutrients such as iron, zinc, protein, B vitamins, selenium and vitamin D.
✔ Austrian beef provides great value and comes with a lower price point compared to our high-end quality Morgan Ranch beef.
Simmental beef is bred for milk and beef in Austria. More than half of Austria's utilized agricultural area is grassland making milk production and cattle farming a major industry. The European Union, especially Austria put rigorous measures and laws in place that put a strong emphasis on animal welfare. On average farmers in Austria only own about 25 cows (!!) per farm - thus being referred to as micro family farms. So small most farmers can distinguish their cattle by their faces. Austrian Simmental beef is grazed on pristine alpine pastures with fresh mountain air - ethically raised with love, free of stress creating quality beef that is appreciated worldwide. The feed and the pastures are locally produced and grown, free of pesticides and GMOs. Simmental cattle are not treated with antibiotics or growth hormones. Small family farms don't own their own processing and export facilities and therefore sell their cattle in alliances to processors who pack and export to Japan.
At A Glance
Simmental (locally known as Fleckvieh)
Alliance of independent family farms in Austria
Upper and Lower Austria
All year free-range. Kept indoors in cozy stalls during the harsh winter seasons of Austria.
Grass-fed their entire lives. When necessary due to cold seasons: Fed a balanced mix home-grown grains, vitamins, and minerals. All pesticide-free, GMO-free of Austrian origin.
100% fully traceable from ranch to fork. Strictly regulated.
Defrost the whole short rib in the fridge. Do not defrost in cold-water or on the countertop as the defrosting processing would take a lot of time to reach the center of the short rib.
Cut the ribs along the bone, depending on the size of the short rib you may get 3 to 4 cuts of short ribs. Do not trim off the fat. The fat makes the meat delicious and tender. It coats your mouth unctuously and adds flavor. Short ribs are usually a very fatty cut.
Season with sea salt and freshly ground black pepper.
Cut large pieces of potatoes and carrots. 4 quarters of an onion and 4 peeled garlic cloves and thyme is what we used. Place them all into the pressure cooker. Add a can of diced tomatoes, and a cup of red wine. Now add enough beef broth liquid so everything is covered (make sure not to exceed the volume limit of the pressure cooker). Season again with freshly ground pepper and sea salt.
Set the timer to 2h - constant pressure, 1.5h is fine as well if you don't like the meat to fall apart by just touching it and for it to have consistency.
We pressure cooked the short ribs for 2h and they were simply amazing. The meat fell off the bone so easily. The soup was a rich hearty soup that could easily be a main entree or an appetizer.
When we say fork-tender, we mean fork-tender.
When serving, remove the chunks of fat. They are not supposed to be eaten but they are essential during the cooking process as they make the meat tender and delicious. Removing the bones and the fat you'll end up with about half of the block.
Use the shredded short rib meat for the soup, sandwiches or tacos for example.
Translated from Japanese: Just like it was explained in the cooking instructions on the website, I boiled it in a pressure cooker for 2 hours. When I first read the instructions and saw the mention of 2 hours, I thought it would be exhausting, but it was thankfully relaxing! I cut the ingredients and put them into a pot until they were boiling and put everything inside the pressure cooker afterwards. Personally, it’s important that a dish doesn’t take too long to prepare for a weekend’s lunch. In the meantime, I got a lot of things done! When it was done, it was so soft the meat basically fell off the bone. The soup that I created with carrots as well was delicious, too. I ate it with mashed potatoes, but I think I would’ve liked it more with bread inside the soup. It seems I will be able to have a delicious lunch tomorrow with the leftovers. I used the coupon I received for writing a comment last time. I think I will order meat, used for Thanksgiving or Christmas, again.