Directly imported from Australia and only available at Horizon Farms - the finest grass-fed and grass-finished premium beef available. Four bone-in beef short rib cubes weighing a total of 500g (1.1lbs) - Not to be confused with beef spare ribs or bbq ribs - these short ribs are taken from the plate area and are best suited for slow cooking or smoking only. You can bbq them after an initial braising. Superb flavor and marbling that you only typically see in upper-range grain-finished beef. Of course without the use of growth hormones or antibiotics. Sustainably and responsibly sourced. See cooking instructions below.
Our high-end quality beef is high-end restaurant-grade only from Australia and is from grass-fed cattle that have never been treated with growth hormones or antibiotics. No GMOs or chemicals are used on the pastures where the cows graze. Grazed on open green and lush pastures of Australia. 100% Australian-owned and made. If you are looking for clean grass-fed and grass-finished quality beef from free-range cows that have never been treated with growth hormones or antibiotics this is what you are looking for. It does not get better than this.
|Serves||Serves 2-3 depending on recipe|
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 24h
In ice-water: Not recommended
|Cooking Method||Slow cooking, pressure cooking or smoking only.
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Beef ribs, chuck short ribs, plate ribs
|Country of Origin||Australia|
|Category||Bone-In & Portion Sized
|Packaging||Vacuum packed together|
✔ Free-range and open pasture-raised.
✔ Humanely raised and treated with respect by family-owned farms.
✔ No antibiotics or growth hormones - ever!
✔ No chemical pesticides on pasture land.
✔ Feed is GMO-free.
At A Glance
|Cattle Breed||English Hereford and Black Angus Breed|
Murray Pure (Australia)
Great Southern Beef (Australia)
Bass Strait Beef (Australia)
Southern Ranges (Australia)
||Contracted small-scale family farms|
|Breeding||100% free-range on open pastures for life.|
|Feeding||Grass-fed for life on open pasture.|
|Traceability||100% fully traceable from farm to fork.|
|Chemical Pesticides on Pasture Land||Never|
|Importer||Horizon Farms, Inc.|
|Processing||Locally processed in Japan.|
*Note the pictures in this recipe are of the whole rib, but the product you will receive is now the cube-sized cuts for convenience when putting into the pressure cooker.
Defrost in the fridge overnight to make sure the ribs are completely defrosted. Once defrosted open the package and let the meat breathe for at least 15 minutes. Pat dry excess moisture with a paper towel. The color will change to a vivid red.
We'll be presenting the pressure-cooker method which is the easiest and fastest preparation method.
First, season with sea salt and freshly ground pepper.
Place the ribs into your pressure cooker and add one cup of water.
Cook for 60 to 90 minutes - this highly depends on your pressure cooker. Pro tip: If you're not sure about cooking times, always undercook rather than overcook! You can always bring the food back under pressure and continue cooking until you're happy with the results. We cooked ours for 60 minutes with an electric pressure cooker.
After cooking your kitchen will be filled with a beefy succulent aroma. The short ribs are done when you can easily and one-handedly insert a fork into the meat part.
Like cooking methods, there are many ways to serve short ribs. The fanciest way is to serve with mashed potatoes and gravy sauce.
Eating with kids or like to have it simple? Shred the short ribs and serve together with your vegetable soup or next to green peas and mashed potatoes.
Never ever throw away the beef stock produced while cooking the short ribs. They are worth gold. This is not just any beef stock, this is top quality grass-fed beef stock. For gravy sauce: heat up the beef stock, once it starts bubbling add any kind of starch or flour until it thickens. Keep whiskering until you have a thick texture. Adjust with either flour or more water. Now add black pepper and salt for taste. Be careful not to add to much salt. There you have your rich gravy sauce. Enjoy.
Amazing taste! Definitely recommend.
Perfect ribs. I usually smoke them. But I have done them slow cocked in a Dutch oven as well. My only complaint is I want more!!!
Hi, this is my second order on short ribs and cooked same way to make Korean style galbijjim. The taste was nice but it was very fatty this time that I needed to skim off the fat couple times. Last time it was not fatty and just perfect for cooking.