Our beef short ribs (aka the ultimate caveman cut) are delightfully tender and melty when slow-cooked. Cut into racks from the rib, these are a truly showstopping dish. We recommend slow-roasting them in the oven − just season with salt and pepper (you can even use beer as a marinade!), then rub in your favourite olive oil or marinade before covering tightly with foil and cooking for 7-8 hours at 100°C. Trust us, you can't go wrong. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our forequarter cuts on the bone for a minimum of 14 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techniques, our grass-fed British beef is the best that you can get.
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