An old fashioned cut which is making a well-deserved come back. It’s simply beef brisket but left on the bone.

Many people fear fat in their food, but in this cut, it’s the star of the show! The fat on this beef from grass fed cattle is a great source of nutrition and soluble vitamins and, if left to slow cook, will melt into the cooking juices to create a delicious and nutritious gravy. Alternatively, you could marinate the ribs before grilling or barbecuing them and presenting them on a serving platter for friends to tuck into. Whether it’s a summer’s evening enjoying barbecued ribs or a cosy winter evening with a casserole, grass fed flat ribs are tasty, nutritious and versatile.

Cooking Instructions

Pre-Heat your oven to 200C. Rub olive oil, salt and pepper all over the ribs to season. After ten minutes, place the beef flat rib into a roasting dish and immediately turn the oven down to 140-150C. Allow the meat to cook slowly, we recommend between 3-4hrs so the meat will fall off the bone. Remove from the oven and allow the meat to rest before serving. All ovens and their temperatures vary, please adjust accordingly as the above is a guide only.

Nutritional Information (per 100g)

ENERGY; 905 kJ/218kcal

FAT; 16.0 g

of which SATURATES; 7.1g

CARBOHYDRATES; 0g

of which SUGARS; 0g

PROTEIN; 18.4g

SALT; 0.1g

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