Brown short ribs in a hot pan. Then, leave in a slow cooker for 6-8 hours
Grass Fed Beef Short Ribs Hickory & Peppercorn
Regular price$25.90
Unit price
/per
3 pieces
DESCRIPTION
Marinated in our delectable sweet-peppery hickory and peppercorn sauce, these beautiful short ribs are ready for the slow cooker. There are 3 ribs per order, which are vacuum sealed for delivery.
The Americans certainly do have a way with BBQ, don’t they? In certain parts of the States, BBQ is elevated beyond art into religion, and alongside jazz, it is one of their most significant cultural contributions.
Taking inspiration from the American tradition, Peter Bouchier has developed our own hickory and peppercorn marinade. Slathering it upon our grass-fed beef short ribs, we are quite pleased with the result. The crackling paprika and tangy citrus are mellowed by a touch of sugar and the warmth of the hickory.
These tender morsels could not be easier to cook: simply leave them in your slow cooker for 6-8 hours and let time do the work.
Does our Australian hickory beef short rib recipe live up to the legendary pitmasters of America? Yes, it does. But you won’t know it till you’ve tried it for yourself.
What's so great about Grass Fed Beef Short Ribs Hickory & Peppercorn
As butchers of distinction, we work hard to offer the widest range of high-quality meats possible. But we also want to make enjoying those meats as easy as can be. Pre-marinating our top sellers, we hope, takes a little stress out of your busy nights.
The hickory and peppercorn BBQ marinade we have developed is, we must say, one of our very best. Tangy, sweet and spicy all at once, you’ll find yourself mopping up the leftovers with a shred of bread.
But the secret to all meat dishes is the meat itself. The sauces, marinades, accompaniments, and wine pairings are all for naught if the meat is not up to par. Beneath our hickory BBQ marinade, you will find our incomparable grass-fed beef short ribs. Each rib consists of a generous, thick cube of meat atop a sliver of bone, which we leave in to impart savoury flavour.
Peter Bouchier’s hickory and peppercorn beef short ribs would make an excellent main for a special gathering. But why wait? Their easy preparation makes them ideal for a set-and-forget weeknight dinner for the whole family."
Easy to cook: leave it in the slow cooker in the morning, and by the evening, your home will be saturated with the warm, mouth-watering hickory scent of your waiting dinner.
English-style cut: the marinated beef short ribs are cut into approximately 3cm cubes, with easily removed flat bones and generous portions of meat.
Australian perfection: our influences may be American, but we have used ribs from the finest Australian beef, reared at ethical farms in Victoria and New South Wales.
Frequently asked questions
This unbelievably simple recipe yields diving results:
Leave the short ribs on your kitchen counter to come up to room temperature.
Heat a hot pan with a tablespoon of olive oil till it sizzles, then add the beef ribs.
Cook the ribs for 1-2 minutes on each side or until the surfaces have been browned.
Place the beef short ribs and all leftover marinade into your slow cooker.
Leave the ribs to cook on low heat for 6-8 hours.
A tip: baste the ribs in the slow cooker using the hickory marinade and juices surrounding it. This will leave the ribs with a thick, delicious glaze.
That’s it. When they’re ready, the juicy, tender meat will simply fall off the bone.
Absolutely. We find our marinated ribs are best cooked low and slow, but that doesn’t mean a slow cooker is the only method to get the job done. You may also try:
BBQing
Slow roasting in the oven
Smoking
You've got good taste.
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