Description
Angus short ribs from Ireland – approx. 3.5 kg for low & slow
Short ribs are a sought-after cut for BBQ and slow cooking. These big, meaty ribs come from Irish Angus cattle and suit anyone who wants juicy, flavourful meat with real low & slow potential. Each pack contains two racks with a total weight of approx. 3.5 kg.
The meat has fine natural marbling and plenty of connective tissue, which breaks down gradually during cooking. The result is tender, juicy meat with deep beef flavour and a rich texture.
Please note: This product is only available in Norway.
Origin and quality
The cattle are raised on pastures in Ireland, where the mild climate and long grazing season give high-quality meat. Irish Angus is known for good marbling, clean flavour and consistent quality.
Cooking
Smoker and grill: 110–120°C with indirect heat for 6–8 hours. Oak or hickory goes well with beef.
Oven: approx. 140°C for 4–5 hours, ideally with stock, beer or red wine in the dish under foil.
Braising: slow-cooked in a pot with stock, beer or wine gives a tender result with deep flavour.
Sous vide: 82°C for 10–12 hours. Finish over high heat on the grill or in a pan for a caramelised surface.
Core temperature: for a classic BBQ result, approx. 94–98°C is recommended. What matters most is that the meat feels tender when probed.
Serving suggestions
- Mashed potatoes and red wine sauce
- Coleslaw and BBQ sauce
- Oven-roasted root vegetables
- Cornbread and pickles
Facts
- Angus short ribs from Ireland
- Approx. 3.5 kg per pack
- Two racks per pack
- Suitable for smoker, grill, oven and sous vide
Frequently asked questions about short ribs
Can I order the meat online?
No. Meat is only sold in our shop at Bratsbergvegen 2E in Trondheim, Norway.
How much is in a pack?
Each pack contains two racks with a total weight of approx. 3.5 kg.
How long should short ribs cook?
On a smoker or grill at 110–120°C it takes 6–8 hours. In the oven at approx. 140°C it takes 4–5 hours, and sous vide at 82°C takes 10–12 hours.
When are short ribs done?
For a classic BBQ result, aim for a core temperature of approx. 94–98°C, but the meat should feel tender when probed.
Related
Betaling
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