Angus Short Ribs from Ireland – approx. 3.5 kg

Short ribs are one of the most sought-after cuts for BBQ and slow roasting. These substantial and meaty ribs come from Irish Angus cattle and are perfect for those who desire juicy, flavorful meat with true low & slow potential.

The meat has fine natural marbling and a high content of connective tissue which gradually breaks down during cooking. The result is tender and juicy meat with a deep beef flavor profile and a rich texture that almost melts in your mouth.

The cattle are raised on Ireland's green pastures, where the mild climate and long grazing season contribute to very high-quality meat. Irish Angus is known worldwide for its excellent marbling, pure flavor, and consistent quality.

Origin and Quality

These short ribs come from Angus cattle raised on natural pastures in Ireland.

The meat is characterized by:

• Fine and natural marbling
• Rich and full beef flavor profile
• Good structure and juiciness
• Perfectly suited for low & slow preparation

Each package contains two racks with a total weight of approximately 3.5 kg.

Preparation

Short ribs are made for low temperature over a long time. Fat and connective tissue gradually break down during cooking, giving the characteristic tenderness and juiciness that makes this cut so popular among BBQ enthusiasts.

Smoker and Grill

For authentic BBQ, cooking on a smoker or grill with indirect heat at 110–120 °C for 6–8 hours is recommended. Oak or hickory is particularly well-suited for beef and enhances the natural meat flavor.

Oven

Short ribs also work very well in the oven. Cook at approximately 140 °C for 4–5 hours, preferably with broth, beer, or red wine in the pan under foil.

Braising

Slow-cooked in a pot with broth, beer, or wine yields a fantastically tender result with a deep and complex flavor.

Sous Vide

For maximum control, short ribs can be cooked sous vide at 82 °C for 10–12 hours. Finish with high heat on the grill or in a frying pan for a caramelized surface.

Core Temperature

For a classic BBQ result, a core temperature of approximately 94–98 °C is recommended. However, the most important thing is that the meat feels tender when you poke it.

Serving Suggestions

Short ribs pair perfectly with:

• Mashed potatoes and red wine sauce
• Coleslaw and BBQ sauce
• Oven-baked root vegetables
• Cornbread and pickles

This is a fantastic cut of meat for those who want to take their BBQ experience to the next level. With the right preparation, you will be rewarded with juicy, tender, and flavorful beef that will impress both family and guests.

Features

• Angus Short Ribs from Ireland
• Approx. 3.5 kg per pack
• Two racks per pack
• Naturally marbled meat with rich beef flavor
• Perfect for smoker, grill, oven, and sous vide
• Ideal for low & slow BBQ
• Tender and juicy result with slow roasting