Beef Short Ribs WetAged

The beef short rib is cut from the ribs underneath the beef shoulder. The ribs are about 25 to 40 cm high. This means that the ribs are from the front part of the beef, actually directly under theRibeyeThese ribs are also called cross ribs or ribs. They were previously used for soup or as a component ofPot au feuused. Today, they're better used for a truly awesome BBQ.

Your Freyberger butchers its own beef. For this reason, we only offer a limited number of short ribs each week. To remedy this situation, we havefreezer boxHere you will almost always find our usual Freyberger quality, Fresh Frozen.

Beef short ribs can be prepared using two different methods in the BBQ: low and slow or hot and fast. With the low and slow method, which takes place at around 90 to 110°C, you should allow 10-12 hours. If the ribs are prepared at 110 to 130°C, i.e. hot and fast, they will take 6-8 hours. The silver skin on the inside must be removed. If this is forgotten, they will become tough and dry. Unlike pork, the skin on beef must be removed with a knife. It cannot simply be peeled off. Our ribs come with a fine layer of fat on top, which keeps them particularly juicy during cooking. But just take a look at ourYouTube Videoto.