back ribs wetaged - natürlich von Freyberger
Origin

Shelf life & storage

Our Beef Back Ribs are still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Nutrition Facts

Preparation Method

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    Beef Back Ribs WetAged

    €21,60
    €18,00 /kg

    Tax included. Shipping calculated at checkout

    5 reviews
    5 reviews
    • Short Ribs WetAged
    • 1200g piece
    • dismantled in-house
    • from the Franconian heifer
    • Freyberger's Plus Guarantee
    • Watch the video to know what to expect.
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Beef Back Ribs WetAged

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our Beef Back Ribs are still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    Nutrition Facts

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Dirk

      Beef back ribs are the beef equivalent of pork back ribs, though cattle are four to five times older than pigs. This means longer cooking times! But you'll be rewarded with an incredible flavor! Definitely give them a try!

      Dirk
      Dirk

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      Video Thumbnail
      back ribs angerichtet

      Perfect Short Ribs: Here's How

      Beef back ribs, also known as short ribs, are cut from the rib cage at the back, at the height of the entrecôte and ribeye. They primarily need one thing: time. Opt for the low-and-slow method and cook the ribs indirectly in a smoker or grill at around 90 to 110 degrees Celsius; this takes about 7 hours. If you prefer it quicker, choose hot-and-fast at 110 to 130 degrees Celsius – then the ribs will be ready after about 4 hours. Only with sufficient cooking time does the collagen in the connective tissue break down, making the meat incredibly tender and juicy. Before cooking, generously rub the ribs with a mixture of salt, pepper, and paprika – this creates the typical crust.

      Important: First, remove the silver skin on the inside with a knife – unlike with pork, it cannot simply be peeled off with beef. If left on, the meat will become tough and dry. Wrap the ribs in aluminum foil during cooking to prevent them from drying out. If you have less time, you can braise the beef back ribs in the oven as an alternative. You can find more cuts for the perfect BBQ evening in our selection of grill meat and BBQ– for a visibly better result.

      Meat with Origin and Character

      For us, every piece of meat comes with a clear philosophy. At Freyberger Butcher Shop, we believe that good craftsmanship starts with respect – for the animal, the product, and the person at the grill. Our Beef Back Ribs come from Franconian heifers and are butchered in-house. We exclusively use meat from heifers and steers, never young bulls. Our cattle are slaughtered at the Fürth-Burgfarrnbach butcher's slaughterhouse and come from farmers in the Nuremberg region – we even have personal contact with some of our fatteners to constantly improve meat quality and animal welfare.

      When you fire up the smoker on the weekend and the aroma of ribs wafts through the garden, there's more to it than just enjoyment. It's a living appreciation for honest quality, as understood by a multiple world champion butcher. Those who love the character of robust cuts will find more ideas in our pork assortment.

      Your Freyberger butchers their own beef. For this reason, we only have a limited number of beef ribs available each week. To remedy this situation, we have our freezer. In it, you will almost always find our usual Freyberger Fresh Frozen quality available.

      There are two different BBQ methods for preparing beef back ribs: Low and Slow or Hot and Fast. With the Low and Slow method, which takes place at about 90 to 110°C, you should allow for 7 hours. If the ribs are prepared Hot and Fast at 110 to 130°C, it will take 4 hours. The silver skin on the inside must be removed. If this is forgotten, it will become tough and dry. In contrast to pork, the skin must be removed with a knife on beef. It cannot simply be peeled off.

      Frequently Asked Questions About Short Ribs

      Beef Back Ribs are beef ribs from the rib section at the backbone, at the height of the entrecôte and ribeye steak. In German-speaking countries, they are also referred to as Short Ribs or beef short ribs.

      With the low-and-slow method (90 to 110 degrees), you can expect about 7 hours. With the faster hot-and-fast method (110 to 130 degrees), the ribs will be ready in about 4 hours.

      Beef back ribs come from cattle and have a much richer flavor, while spare ribs come from pigs. Since cattle are significantly older than pigs, beef ribs take correspondingly longer on the grill, but are rewarded with a more intense flavor.

      Yes, absolutely. The silver skin on the inside of beef cannot be simply peeled off like with pork; it must be removed with a knife. Otherwise, the connective tissue will not become tender during cooking, and the meat will remain tough instead of meltingly tender.

      Since ribs contain a lot of bone and connective tissue, plan for around 400 to 500 grams raw per person. For a bigger appetite, you can serve more accordingly.

      The fine marbling ensures juiciness and a tender and succulent result with every preparation method. Our butcher or master butcher carefully selects each piece before it can develop its full flavor at a low temperature – a true delicacy for those who want to buy and prepare short ribs themselves.

      Yes, you can alternatively braise the ribs in the oven or cook them indirectly on the grill. The low temperature is important so that the collagen in the connective tissue dissolves.

      It's best to store them at 0 to 4 degrees Celsius and process them within at least 5 days of receipt (still safe at a maximum of 6 degrees Celsius). Frozen, they will last several months, ideally in an airtight package.