Rib Beef Short Rib – 500g

Incredibly Tender Beef on the Bone


  • Highly Flavourful Cut
  • Melt in your Mouth Beef
  • Great for BBQ


Taken from the area between the brisket and flank, this plate also called a Jacob’s Ladder includes a short portion of the rib bone surrounded by plenty of meat. This marbled cut of beef is suited to a long slow cook, rendering the meat so tender that it will fall off the bone.

Visit the ‘Make it Scotch’ website for more recipe ideas.

Smokey Beef Ribs – Make It Scotch Recipe


100% Scotch Beef


Typical Nutritional Values

 Per 100g
Energy (kJ)670 kJ
Energy (kcal)160 kcal
Fat8.6 g
Saturated Fat3.8 g
Carbohydrates0 g
Sugars0 g
Protein21 g
Salt0.15 g

Cooking Instructions

If held frozen, defrost thoroughly before cooking.

Remove the meat from its packaging and pat dry with kitchen paper. Add your choice of glaze then leave to marinade in the fridge.

Bring to room temperature before cooking.
Create your stock and add your ribs , fully submerged, put lid on pot and slow cook for 3 hours in the oven, the liquid will reduce and meat will be extremely tender and flavoursome.

Once cooked remove from stock and create your sauce , transfer ribs onto serving plates , spoon over your sauce and serve !!

This is a guide only; cooking time varies depending on the cut and oven. Ensure the product is cooked thoroughly before eating.


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