OVERNIGHT SHIPPING FOR ALL ORDERS PLACED BEFORE 15:00 EVERYDAY*
BF191
¥7,980 (¥443/100g) – Sold Out
Please note that, depending on the size, this product may come cut into two halves as seen in the images below.
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 1.8kg to 3kg (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.
Our high-end quality beef is high-end restaurant-grade only from Australia and is guaranteed 100% grass-fed and from 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 100% 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.
| Contents | 1 Pack |
| Weight | Available Sizes: 1.8kg (4.0lbs), 3.0kg (6.6lbs) |
| Serves | Serves 4-5 |
| 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 |
| Ingredients | Beef |
| Cut from | Plate |
| Category | Whole Cuts |
| Packaging | Individually vacuum packed |
✔ 100% grass-fed and grass-finished beef.
✔ 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.
✔ GMO-free.
| Cattle Breed | English Hereford and Black Angus Breed |
| Farm/Ranch |
Murray Pure (Australia) Great Southern Beef (Australia) Bass Strait Beef (Australia) Southern Ranges (Australia) |
| Farmers |
Contracted small-scale family farms |
| 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 |
| Antibiotics | Never |
| Chemical Pesticides on Pasture Land | Never |
| Importer | Horizon Farms, Inc. |
| Processing | Locally processed in Japan. |
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.
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.
Translated from Japanese: I made Korean-style kalbi-tang using an instant pot and shared it with my whole family. The meat is 100% grass-fed and of the highest quality.
