CONFIDENCE IN YOUR CUT

SHORT RIB

Short ribs are taken from the forequarter after the brisket is removed. They’re made up of the rib bone and layers of rib meat and fat.

They can also be cut across-ways to create asado-style ribs. Simmering before cooking breaks down the connective tissue, ensuring a tender, moist result. Rich and full-flavoured, short ribs take on flavour well.

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