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Beef ribs are a heavenly dining option now consumed all around the globe. Today, beef ribs are widely available in restaurants and are a regular part of many people's home cooking. Whether you like your beef ribs done Korean or smoked Texan style, you can enjoy a culinary experience of the highest calibre.
Peter Bouchier offers everything you need to make the finest beef ribs. Check out our products and recipes below to get started.
We are passionate about quality meat
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Beef ribs come in two different forms: beef back ribs and beef short ribs. Back ribs are more prominent and longer with less meat, while short ribs are smaller and packed with meat. Both have connective tissue and marbling, which means tremendous flavour in the mouth. Both have their advantages, though short ribs provide more bang for your buck, volume-wise.
As butchers of distinction, Peter Bouchier only selects beef of superior quality. Hailing from ethical farms in NSW and Victoria, our ribs are from grass-fed cattle and of premium quality, meaty and flavoursome. Moreover, they are short ribs, providing plenty of opportunities to experiment with a wide range of recipes.
Looking for beef ribs? For peak taste and the most satisfying dining, you need the best beef ribs. Here are our tips for mouth-watering beef ribs every time:
Essentially, beef ribs are better the longer you cook them. Time and heat together tenderise them to achieve succulence. It's always a good idea to cook and apply the marinade or sauce called for by your recipe and follow instructions, erring on the side of slowness.
Everybody yearns for juicy and tender beef ribs. If your beef ribs are tough and dry, it means that you didn't cook them for long enough. It's important that you cook them at a lower temperature for longer, to break down connective tissue and collagen so that they begin to fall apart. If you've already cooked them and they are this way, an easy fix is to baste them with a little apple cider vinegar and your marinade, wrap them in tinfoil, and roast them at a lower temperature. This will help them reabsorb moisture and become the juicy feast you desire!
We recommend storing raw beef ribs no longer than 3 to 5 days in the fridge, while cooked beef ribs may be stored for up to 3 days. When in doubt, toss them out. All the more reason to get stuck in as soon as possible!
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