Directly imported from Australia and only available at Horizon Farms - the finest 100% grass-fed and grass-finished premium beef available. One massive slab of beef short ribs ranging from 1.7kg to 2kg (please select preferred size) - 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. Murray Pure quality brings additional flavor and marbling that you would only see in upper range grain-finished beef. Of course without the use of growth hormones or antibiotics. Sustainably and responsibly sourced. Prepare in a pressure-cooker for 1.5 hours or slow cook over a span of 6-8 hours for meat falling off the bone. The fat will render in incredibly rich and thick beef stock - never ever throw that away! There are so many uses for the beef stock - especially with a premium quality like this. Pour into jars and freeze. Use in your next vegetable soup or gravy sauce. Read more about Murray Pure premium grass-fed beef and see the cooking instructions below.
Murray Pure - the leading brand of the finest grass-fed beef in Australia. "Up River, On Pasture, Under Sun". 100% grass-fed and grass-finished, free-range cattle raised on open green and lush pastures along the Murray River in Southeastern Australia - New South Wales. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems - the Upper Murray Valley provides one of the best microclimates on earth. Through a years-long process of selective breeding and final hand selection, Murray Pure set a new standard to 100% grass-fed beef. All beef products come with a high grade of marbling and are one of the finest available grass-fed cuts you can lay hands on. You can find Murray Pure beef on selected restaurant menus worldwide. Praised for quality, flavor, marbling, taste, and consistency. Murray Pure is 100% Australian owned and made. All beef is processed locally. It goes without saying that Murray Pure's animal welfare is certified through the Australian Animal Welfare Certification (AAWCS) scheme, which upholds the strictest of standards of welfare accreditation for agriculture animals. All images and videos are 100% real - see for yourself.
| Contents | 1 Pack |
| Weight | Available Sizes: 1.7kg (3.74lbs), 2kg (4.4lbs) |
| Serves | Serves 3-4 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°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 |
| Region | Upper Murray River, New South Wales |
| Ingredients | Beef |
| Cut from | Plate |
| Category | Whole Cuts |
| Packaging | Individually vacuum packed |
✔ Australian Animal Welfare Certified (AAWC) - which upholds the strictest of standards of welfare accreditation for agriculture animals.
✔ 100% grass-fed and grass-finished beef. Pasture-raised for life on open pasture-land along the Murray River in New South Wales, Australia.
✔ Humanely raised and treated with respect by family-owned farms. All farms are 100% Australian owned.
✔ All cattle are raised without the use of growth-promoting hormones, antibiotics, and GMOs.
✔ Perfectly balanced and sustainable natural environment. No use of pesticides or herbicides on pasture.
✔ High grade of marbling through a selective breeding process and a final hand-selection. Murray Pure beef comes with a grade of marbling not commonly available amongst 100% grass-fed and grass-finished beef.
✔ Cattle raised in a sustainable microclimate. Glistening blades of grass, warming sun, mountain pure air, high annual rainfall, and sustainable river systems.
✔ Directly sourced from Murray Pure in Australia and imported by Horizon Farms at the freshest state possible. Locally processed into smaller cuts in Japan and then flash-frozen at the best state for long-lasting quality.
Partnering with local farmers who are underpinned by a rich history of agricultural know-how and livestock that is grown on the pasture, fresh water, and pure air that surrounds the valleys of the mighty Murray River is what makes Murray Pure pure. This unique climate allows Murray pure livestock to live in their natural state all year round.
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch | Family farms along the Upper Murray River |
| Region | South East Wales, Australia |
| Breeding | 100% free-range on open pastures for life. |
| Feeding | 100% grass-fed for life on open pasture. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed | Never |
| Antibiotics | Never |
| Pesticides | Never |
| Steroids | Never |
| Export and Processing | Directly imported from Australia to Japan by Horizon Farms, locally processed in Japan, and then flash-frozen for freshness and longevity. |
Defrost in the fridge for at least 24h or longer. Make sure the ribs are completely defrosted. We do not recommend defrosting in cold water as it simply takes too long for the core of the ribs to defrost.
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.
There are many ways to prepare beef short ribs, the recommend either slow cooking or pressure cooking the short ribs. You can bbq them but you'll need to break down the collagen first which is only possible if you slow cook or pressure cook the spare ribs. Another way is to smoke them for an extended period of time.
We'll be presenting the pressure-cooker method which is the easiest and fastest preparation method. Cut the short rib into smaller cuts along with the bones.
Next, 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 100% 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.
